Lobster Schnitzel with Baked Fontina Dip

Lobster Schnitzel with Baked Fontina Dip
24 servings


Ingredients Weights Measures
Pommery Mustard Spread
mascarpone 1.5 lb. 3 cups
fresh tarragon, chopped 1 oz. 1-1/2 cups
GREY POUPON Country Dijon Mustard 12 oz. 1-1/2 cups
GREY POUPON Classic Dijon Mustard 6 oz. 3/4 cup
capers 6 oz. 1 cup
Baked Fontina Dip
fontina cheese, shredded 4.5 lb. 3 qt.
tomatoes, small dice 4.5 lb. 3 qt.
GREY POUPON Country Dijon Mustard 12 oz. 1-1/2 cups
salt - to taste
white pepper - to taste
lobster tails (4 oz. each), shelled 6 lb. 24 each
salt and pepper - to taste
dry bread crumbs 12 oz. 1-1/2 cups
oil 96 fl oz 3 qt.
arugula 1.5 lb. 3 qt.
extra virgin olive oil 8 fl oz 1 cup
fresh lemon juice 4 fl oz 1/2 cup
whole grain bread, sliced - 48 slices


POMMERY Mustard Spread: Mix ingredients until well blended. Refrigerate until ready to use.

BAKED Fontina Dip: Combine ingredients; spoon into 24 ramekins (or into 1 ramekin for trial recipe). Bake in 350ºF convection oven 10 min. or until hot and bubbly.

FOR each serving: Pound 1 lobster tail with mallet until flattened enough to cover bread slice. Season with salt and pepper; coat evenly with 1 Tbsp. bread crumbs. Heat 1/2 cup oil in small skillet on medium-high heat. Add lobster; cook several minutes on each side or until golden brown on both sides.

TOSS 1/2 cup arugula with 2 tsp. olive oil, 1 tsp. lemon juice, and salt and pepper to taste. Spread each bread slice with about 2 Tbsp. Pommery Mustard Spread. Top 1 bread slice with lobster, arugula mixture and second bread slice. Serve with ramekin of Baked Fontina Dip.

Kraft Kitchens Tips

Instead of baking the filled ramekins of Baked Fontina Dp, microwave each ramekin on HIGH 20 sec. or until hot and bubbly just before serving.
Make Ahead
Pommery Mustard Spread can be refrigerated for up to 3 days before using as directed.
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