A South Florida chef makes a piece of toast taste so good. His secret– little bites of lobster. It’s tapas time as we grab a Bite with Belkys.

The Chef: Giorgio Rapicavoli
The Restaurant: Taperia Raca in MIami
The Dish: Lobster Montaditos

1 ¼ lb. lobster, fresh
2 oz. pasteurized egg yolk
2 Tbs. fresh lemon juice
4 cloves garlic
4 oz. olive oil
4 oz. vegetable oil
¼ cup celery, paper thin slices
1 French baguette, sliced into crostini
1 Tbs. salt
1 Tbs. parsley, chopped for garnish
1 Tsp. sugar

Method of Preparation:
– Start with the Aioli. Add egg yolks, garlic and lemon juice to a blender on medium speed, checking to ensure that the aioli is forming a smooth emulsion. Add salt, sugar and slowly pour in blended oil (1/2 olive oil and 1/2 vegetable oil). When it’s nice and thick, set aside and prepare the lobster spread.

– Separate celery leaves and dice the stalk and some onion. Next- dice poached lobster into bite-sized pieces. (If you don’t have lobster you can also use shrimp, crab, scallops, etc.) Put it all in a bowl and sprinkle in more salt and sugar. Add the Aioli and chopped parsley. Mix well and set aside.

– Heat oven to 350 degrees. Slice pieces of French baguette and place on a sheet tray and drizzle with olive oil and a pinch of kosher salt, bake for about 15 mins or until golden brown and crispy. Reserve.

To Plate:
Place a spoonful of the lobster mix on top of each crostini and drizzle with celery leaves and more fresh parsley. Finish with a sprinkle of Old Bay Seasoning, serve immediately.

Serving suggestion: White Wine Sangria

Serves: Four

Taperia Raca
7010 Biscayne Blvd.
Miami, FL 33138

Join our Newsletter for the latest news right to your inbox