I hope my recent story about my love affair with lobster will inspire you to try making these Lobster in a Crusty Shell appetizers. I came up with this recipe a few years ago when I was charged with bringing the appetizers to a very intimate New Year’s party at a dear friend’s home.
My friend LouLou is an elegant hostess. It’s not just because of the expensive wines her husband pulls from his cellar (that surely is a treat – don’t get me wrong) but rather it’s because of the care she takes in planning her menu and in choosing the finest ingredients. Further refinement comes in the table she sets, the pace she orchestrates and the ease her guests feel as company in her home.
I was very pleased to be included on the rare occasion that all of her grown and far-flung family were present for New Year’s Eve. I wanted to create something memorable for this lovely family and on par with the special treats I knew I would be receiving that evening.
I remembered a friend from Halifax who used to stuff toasted bread croustades with Coquilles St. Jacques on special occasions and how rich and creamy they were. I got to thinking about how lobster might taste given a similar treatment. I played with the recipe and these luscious bites were born.
The evening of the party my new creations disappeared as quickly as the years seem to. I savoured each bite with the mineral notes of the tres elegant Puligny-Montrachet our host chose to pair with my lobster offering. It was an auspicious start to the evening, which led to the elegant end of one year and the beautiful beginning of the next.
As this year comes to an end I wish you a happy and prosperous New Year. I hope we are blessed with the gift of being able to Savour it All together.
The recipe follows