It’s the appetizer that is an absolute must at Gessner in Hotel Talisa in Vail, Colorado. The three crostini bites look like a culinary work of art. As good as they look, they taste even better with loads of lobster, avocado, tomato, and roasted corn drizzled with lemon terragon crème fraîche on a crostini.
On my recent visit to Hotel Talisa (read about it in my Time at Talisa blog), I had the Lobster Crostini not once, but twice! Had it for lunch with one friend, then ordered it again at dinner with two different friends.
It’s so good I asked for the recipe to share and Executive Chef Jay Spickelmier was kind enough to share. If you’re not a lobster fan, or its to fancy for your budget, I think substituting shrimp would be a great alternative for this wonderful appetizer that’s sure to wow your dinner guests!
Hotel Talisa’s Lobster Crostini
Ingredients: (For 3 crostini pieces)
- DICED TOMATO – 1 oz
- AVOCADO – 2 oz
- CHARRED CORN – 2oz
- LEMON TARRAGON CRÈME FRAICHE – 1/4 cup
- LOBSTER – Claw and Knuckle meat preferred – 3 oz
- Coriander Blossoms – 3 florets
- Chervil to garnish the plate – 1/8 oz
Directions: Poach Maine Lobster then dress with Agrumato lemon oil, coriander blossoms and fleur de sel on a toasted French baguette crostini seasoned with garlic and herbs. Top with whipped lemon tarragon crème fraiche, roasted corn, diced tomatoes and avocado mélange.