Like we said, the theme is the best of the best. So, when it comes to food, it’s hard not to include lobster and caviar recipes. It’s the holidays too, so if that’s not a reason to scoop a little caviar on anything you can get your hands on, we don’t know what is. These are the recipes to have as your home-cooked meals this holiday because, at the end of the day, you’re worth it.
The Recipe: Lady M x Petrossian Mille Crepe Cake
The Inspiration: Lady M + Petrossian in NYC
This is not so much a lobster and caviar recipe, but rather a PSA. Lady M and Petrossian have teamed up this holiday season to create a savory caviar Lady M cake. In signature Lady M style, what seems like a thousand layers of crepes are combined caviar-infused pastry cream. The cake is topped with lemon dill gelee. The cake is only 3″, but every inch packs a punch. It’s presented in a unique cake box that has a drawer with another 50g tin of Petrossian’s Royal Daurenki Caviar. So the directions for this caviar recipe are simple: order it stat from Lady M’s website here.
The Recipe: Caviar and Lobster Medallions on Homemade Blini
The Inspiration: The Four Seasons Toronto
This lobster and caviar recipe is inspired by a treat we had at Daniel Boulud’s lobby lounge bar at the Four Seasons Toronto. It’s a simple recipe with intricate ingredients and a beautiful preparation. We still think it’s one of the best dishes we had this 2023, and serve it as a canapé, or as an appetizer course for a fancy dinner party.
Ingredients
Serves 2
1 8-ounce lobster tail or
2 4-ounce lobster tails
Court bouillon*
15-20 grams caviar
Lemon olive oil
Extra virgin olive oil pearls with lemon scent
Creme fraiche
Chive
Dill
Homemade blinis**
*Court bouillon is a steaming method. Place fennel, onions, orange, lemon, salt, and herbs in water and bring to a gentle boil. Steam the lobsters for 6-8 minutes until just cooked through. The flavor is life-changing for lobsters or pretty much anything you steam in the court bouillon. Check out our Galavante video on Court Bouillon here.
**Nothing beats homemade blinis. We have the perfect lemon blini recipe on Galavante here.
Directions
Steam your lobsters in the court bouillon as described above. Allow the lobster to cool and carefully take it out of its shell. Cut each lobster tail into 1/2-inch rounds. With a 2-inch cookie cutter, cut lobster rounds into uniform smaller medallions. Reserve lobster scraps for salad or another recipe. Arrange lobster medallions on your serving platter and top each with a dollop of creme fraiche. Next, use a mother-of-pearl spoon to place a small serving of caviar on each lobster medallion.
Now it’s time to garnish the medallions for presentation. Lightly drizzle the lemon olive oil over the lobster. Place a few of the olive oil pearls on each piece of lobster. Next, alternate the chive and dill on the lobster medallions, and garnish with edible flowers. It may be too pretty to eat but enjoy.
The Recipe: Caviar Baked Potato
The Inspiration: Caviar Kaspia in Paris
It’s like caviar and potato were made for each other, with this twice-baked potato recipe. This is technically not a lobster and caviar recipe, though it is the perfect side dish to a large lobster tail. Inspired by Caviar Kaspia in Paris but without the $100 price tag, this caviar baked potato is either a perfect appetizer or even a main course side.
Ingredients
Serves 4
4 small Yukon gold potatoes
3/4 stick of organic salted butter
4 ounces sour cream + 4 ounces more for serving
3/4 cup whole milk
Chives
Maldon sea salt
Olive oil
200 grams Black River Caviar, or your favorite caviar of choice
Directions
Preheat oven to 400 degrees.
Wash your potatoes and pat them dry. In a large bowl, with the skins on, toss the potatoes in olive oil and Maldon sea salt, until nice and coated. Directly place the potatoes on the wire rack. No; we didn’t forget a step here; do not wrap the potatoes in foil. Bake for about 50 minutes until you can easily pierce the potatoes with a fork. When you bake the potatoes directly on the rack the skins become the perfect texture to eat. After all the nutrients are in the skins of the potato, and this method makes them even more delicious when cooked.
Remove the potatoes from the oven and immediately cut them in half. Scoop out the flesh of the potatoes into a bowl but make sure not to break the potato skins. Set aside the potato skins as you’ll be scooping the potato mixture back in eventually.
Work in your butter until well incorporated with a potato masher. Do not use a hand blender as you don’t want gluey potatoes. Next, add in the warm milk and continue to mash until all the liquid is absorbed. Fold in the four ounces of the sour cream until all the ingredients are mixed. Add in Maldon sea salt and chives to taste.
In the potato skins add back in the mashed potato mixture. Line a baking sheet with foil and line up the potatoes. Bake for another 20 minutes, until the top is nice and brown. Be careful not to bake too long, as you don’t want to dry out the potatoes.
Remove from oven and add a pat of butter to each potato, then top with 50 grams each of caviar. Yes, this is a very generous serving but why not live large? Serve with extra chives and sour cream on the side of each potato.
The Recipe: Lobster, Caviar + Truffle Croissant
The Inspiration: The Peninsula Chicago
This is one of those lobster and caviar recipes that reminds you that somewhere, every day, someone gets to eat this dish. That’s because it’s on the regular breakfast menu of the Peninsula Chicago, one of the best hotels in the U.S.
Ingredients
Serves 4
4 large Organic eggs
4 poached Lobster tails*
50 grams Caviar
Hollandaise sauce**
Microgreens for garnish
Fresh black truffle to shave
Maldon sea salt to taste
*See court bouillon instructions above
**See the hollandaise sauce recipe below
Directions
Warm up your croissants in the toaster oven and keep warm while you prepare the lobster and the poached eggs. Meanwhile poach your lobster in the court bouillon method for about 6-8 minutes, depending on the size of the lobster tails. As the lobsters are poaching you’ll also want to poach your eggs in a separate pan. Add 2 quarts of water and vinegar in a saucepan and bring to a simmer. Slowly add one egg at a time to water and cook until poached, about 3 minutes. Remove from water with a slotted spoon and place on a paper towel.
As soon as the lobsters are poached, cut each tail in half. Assemble each croissant by cutting those in half too, and place one egg on each half. Top with hollandaise sauce and place two halves of the lobster tail to the side of the croissant and top with caviar. Shave black truffles on top and garnish with micro greens. This is one of the most decadent lobster and caviar recipes, but you’re worth it.
Hollandaise Sauce
Ingredients:
3 large egg yolks
1 tablespoon water
Approx 1 tablespoon lemon juice (freshly squeezed)
1 cup unsalted butter, melted
Salt, to taste
Cayenne pepper, to taste (optional)
Directions
First, you need to prepare a double boiler by filling a saucepan with a few inches of water. Bring water to a simmer over medium heat. Place a heatproof bowl over the simmering water, ensuring that the bottom of the bowl does not touch the water.
Next, whisk egg yolks in the heatproof bowl, with 1 tablespoon of water until well combined. Gradually add the freshly squeezed lemon juice to the egg yolk mixture, whisking continuously. Place the bowl over the simmering water and continue to whisk the egg yolk mixture. Be sure to whisk consistently to avoid scrambling the eggs.
While whisking the egg yolk mixture, slowly drizzle in the melted butter. It’s important to add the butter gradually to allow the sauce to emulsify properly. Keep whisking the sauce until it thickens to your desired consistency. This should take about 5-8 minutes.
Once the hollandaise sauce has thickened, season it with salt to taste. If you like a bit of heat, you can also add a pinch of cayenne pepper.
Note, if the sauce gets too thick, you can thin it out by adding a little warm water, one tablespoon at a time. Whisk until the desired consistency is reached. It’s also important to whisk continuously, especially when adding the melted butter, to prevent the sauce from separating.
Other Articles You’ll Like
Caviar Dreams
Top Caviar Brands
At Home with Galavante: Caviar 101
