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Lescure / Your recipes / Lobster toast with lobsters sauce butter and blinis with caviar butter
By Nicolas Boussin - Maxime Guérin

Recipe Lobster toast with lobsters sauce butter and blinis with caviar butter

To make this dish

Ingredient list

  • Lobster butter
    250 g Lescure Salted 250g butter Roll 80% fat
    50 g homar glaze
    2 g fleur de sel
    QS poivre moulu
  • Caviar butter
    250 g Lescure Unsalted 250g butter Roll 82% fat
    25 g pressed caviar
    2 g fleur de sel
    QS poivre moulu
  • Blinis
    340 g flour
    340 g milk
    160 g whipped egg whites
    80 g Lescure UHT Cream 35% fat
    16 g fresh yeast
    3 egg yolks
    8 g salt
    7 g sugar

The recipe, step by step

  1. 01

    Lobster butter

    Soften the butter. Blend together the butter and the cold or room temperature lobster glaze. Season with salt and pepper. Keep at room temperature so you can pipe the mixture. Pipe the butter onto toasted bread.

    Chef's Tip

    You can substitute sea urchin corals or crab meat for the lobster.

  2. 02

    Caviar butter

    Soften the butter. Add the pressed caviar. Season with salt and pepper. Mix all the ingredients together. Keep at room temperature so you can pipe the mixture. Pipe the butter onto blinis.

  3. 03

    Blinis

    Combine the flour, salt and sugar. Stir 40 g of the milk into the yeast and then add the egg yolks. Mix this together with the flour, salt and sugar. Add the remaining 300 g of milk. Before cooking, add the soft peak egg whites and the whipped cr eam to this base. Make the mini blinis in a frying pan.