Brown Butter Spiny Lobster Wonton Cups
Brown Butter Spiny Lobster Wonton Cups
Created by Chef Mel's Table, this elegant appetizer layers buttery Bahamian spiny lobster, bright key lime crème fraîche, and premium Osetra Black Caviar into crispy wonton cups for the perfect bite.
- Author
- Chef Mel
- Prep Time
- 25 minutes
- Cook Time
- 15 minutes
- Servings
- 24 Canapes
- Category
Appetizer
- Cuisine
American
Ingredients
- 1 ½ lbs cooked Bahamian spiny lobster tail, medium diced (¼” pieces)
- 4 oz unsalted butter
- 1 tsp minced shallot
- 1 tsp finely chopped chives
- 1 tsp finely chopped parsley
- ½ tsp chopped taragon
- Zest of 1 lime
- Flaky sea salt
- Fresh cracked white pepper
- 8 oz creme fraiche
- Zest of 1 key lime
- Pinch kosher salt
- 24 wonton wrappers
- Neutral oil for frying
- 2 oz Osetra Black caviar
- Chive batons or micro chives
- Micro herbs (optional)
Directions
- Brown the butter over medium heat until nutty and golden.
- Add the shallots and cook until just translucent.
- Fold in the diced lobster and gently warm through.
- Finish with chives, parsley, tarragon, lime zest, flaky sea salt, and a few turns of white pepper.
- Keep warm.
- Whisk together creme fraiche, lime zest, key lime juice, and salt until smooth.
- Transfer to a squeeze bottle.
- Keep chilled.
- Press wonton wrappers into mini muffin tins or fry molds.
- Fry and 350 Fahrenheit (175 Celsius) until crisp and golden.
- Drain well and cool completely.
- Pipe a small amount of key lime creme fraiche into each wonton cup.
- Add approximately 1 tablespoon of warm brown butter lobster.
- Top with a generous spoon of caviar.
- Finish with micro chives or herbs.
- Serve immediately while the shell remains crisp.
