Lobster and White Bean Spoons

Cookbook

The Relaxed Kitchen

Published by St. Martin's Press

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This image courtesy of Christine Schmidhofer

These are rather decadent and filling little bites that nevertheless can lay claim to a certain rusticity. Beans will do that. If lobster is unavailable or too expensive, feel free to substitute cooked crayfish or crab.

Serves12

CostModerate

Easy

Total TimeUnder 30 minutes

Recipe CourseAppetizer

Ingredients

1/2 teaspoon fine sea salt and freshly ground white pepper
1 to 2 teaspoons Dijon mustard
1 tablespoon champagne vinegar or white wine vinegar
1 tablespoon white truffle oil
2 tablespoons extra virgin olive oil
1 small shallot, very finely chopped
12 ounces cooked lobster or crayfish, cut into small dice
1 (15.5-ounce) can small white beans, preferably Goya brand, well rinsed and well drained
2 tablespoon snipped chives

Instructions

In a mixing bowl, combine the salt, a few grinds of pepper, mustard, vinegar, truffle oil, and olive oil; whisk together until smooth.

In a mixing bowl, combine the salt, a few grinds of pepper, mustard, vinegar, truffle oil, and olive oil; whisk together until smooth.
Add the shallot, lobster, white beans, and chives, and fold together well.
Taste for seasoning and mound into twenty-four Chinese porcelain soup spoons, or any similar-sized spoons. Place on a large platter for serving.

Mise-en-Place

If desired, make the truffle-dressed lobster mixture up to 2 hours ahead. Cover, refrigerate, and then bring to room temperature for 20 minutes before serving.

Lagniappe

Finely dice 2 ounces thick-cut pancetta and sizzle in a skillet until golden and all the fat is rendered. Remove with a slotted spoon and fold into the lobster mixture.