Maple Glazed Lobster Saltimbocca

Name: Maple Glazed Lobster Saltimbocca
Cuisine: Canadian
Ingredients: Pate Brisee; 2 tbsp Grain Mustard; ¼ cup Basil; 2 cups Asiago, grated; 2 stalks Rhubarb, peeled, sliced; ½ pint Cherry Tomatoes, halved; 1 tbsp Butter; 2 tbsp Maple Syrup; ½ tsp Lemon Juice; 4 Lobsters, cooked 2 tails/2 claws; 4 Lobsters, cooked 2 tails/2 claws; 4 Lobsters, cooked 2 tails/2 claws; 8 each Sage leaves; 8 slices Prosciutto di Parma; Herb Salad - 2 cups mixed herbs combination of: Dill, Parsley, Tarragon, Arugula, Fennel Fronds Finish with Grapeseed oil & white balsamico; Herb Salad - 2 cups mixed herbs combination of: Dill, Parsley, Tarragon, Arugula, Fennel Fronds Finish with Grapeseed oil & white balsamico; Herb Salad - 2 cups mixed herbs combination of: Dill, Parsley, Tarragon, Arugula, Fennel Fronds Finish with Grapeseed oil & white balsamico; Herb Salad - 2 cups mixed herbs combination of: Dill, Parsley, Tarragon, Arugula, Fennel Fronds Finish with Grapeseed oil & white balsamico; Herb Salad - 2 cups mixed herbs combination of: Dill, Parsley, Tarragon, Arugula, Fennel Fronds Finish with Grapeseed oil & white balsamico; Herb Salad - 2 cups mixed herbs combination of: Dill, Parsley, Tarragon, Arugula, Fennel Fronds Finish with Grapeseed oil & white balsamico; Herb Salad - 2 cups mixed herbs combination of: Dill, Parsley, Tarragon, Arugula, Fennel Fronds Finish with Grapeseed oil & white balsamico; Herb Salad - 2 cups mixed herbs combination of: Dill, Parsley, Tarragon, Arugula, Fennel Fronds Finish with Grapeseed oil & white balsamico; Herb Salad - 2 cups mixed herbs combination of: Dill, Parsley, Tarragon, Arugula, Fennel Fronds Finish with Grapeseed oil & white balsamico; S/P

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

Tomato Rhubarb Tart

Pate Brisee
2 tbsp Grain Mustard
¼ cup Parsley

Americas
Canada
Supper
Gluten-free

Method

Preheat oven to 400°F/200°C. Make pastry & roll it out to fit a 9” round pie plate. Cover tart shell with foil & top with dried beans or pie weights, blind bake