Haute Hors D'Oeuvres: Mini Lobster Bakes
Prep Time:
30 minutes
Cook Time:
40 minutes
Servings:
Ingredients
  • 2 cups coarse salt
  • 8 peewee or marble potatoes
  • 8 ears baby corn
  • 2 cups clam broth
  • 8 cooked whole large crayfish
  • 16 cooked crayfish tails
  • 1 bunch fresh flat-leaf parsley
  • 16 lemon wedges
Directions
  1. Preheat the oven to 350°F.
  2. Spread out the salt to fill a half-sheet pan. Set the potatoes about 1 inch apart on the salt bed, pushing them down a bit into the salt. Bake until tender, about 20 minutes.
  3. If using fresh baby corn, place the ears in a steamer over boiling water and cook until tender, 3 to 5 minutes. Lay the baby corn across a heated grill pan just long enough to color with grill marks, 3 to 5 minutes.
  4. In a large pot over medium-low heat, heat the clam broth (do not bring to a boil). Add the whole crayfish and the tails and heat just until warmed through, 3 to 5 minutes. Reserve ¼ cup of the cooking broth and drain the crayfish.
  5. To serve, line the bottoms of the pails with parsley sprigs and arrange 1 whole crayfish, 2 tails, 1 potato, 1 baby corn, and 2 lemon wedges in each pail. Drizzle with the reserved hot broth.