The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Lobster Bruschetta – by Maria Elia

11 September 2006

INGREDIENTS

(makes 70-100)

Cannellini bean purée (see below)
100 toasted croûtes
Cooked lobster
Taramasalata
Rocket
Tomato and cucumber brunoise
Chives

For the bean purée
Bulb of garlic
1.2kg cannellini beans puréed
Olive oil
Lemon juice to taste
Parsley chopped
Mint chopped
Salt and pepper

METHOD

To make the bean purée roast a bulb of garlic and mash the cloves. Combine with 1.2kg puréed beans olive oil lemon juice to taste chopped parsley chopped mint and seasoning.

Spread a generous layer of bean purée on the croûte. Put one or two slices of lobster tail on it. Next add a teaspoon of taramasalata. Decorate with rocket tomato and cucumber brunoise and chives.

Maria Elia

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking