I just love this appetizer.  It has so many of my favorite flavors coming together to create magic. You have sweet lobster, creamy mozzarella, garlicky Boursin and a spicy kick  of the habanero jam all nestled atop a buttery toasted brioche.  I like to eat this while sipping a nice Zinfandel.  Bite, sip, bite, sip…  Soon all worries are gone and I’m in a happy place.  Make these and join me in that happy place.

Fresh Mozzarella with Lobster Boursin and Habanero Jam on Toasted Brioche

Makes 30 Pieces

The Brioche

1. Cut brioche into half inch thick pieces and cut an inch and a half by an inch and a half
2. Brush lightly with olive oil and toast for 5 minutes in a 400 degree oven till golden brown
3. Set aside

The Mozzarella

1. Slice fresh mozzarella cheese into quarter inch slices and cut squares one inch by one inch
2. Cover with plastic wrap and refrigerate

Habanero Jam

1. Place 5 chopped Habanero peppers (remove seeds & ribs for less heat)  in a sauce pan with ¼ cup of red wine vinegar and ¼ cup of sugar and reduce over low heat for ten minutes till a syrup appears
2. Place in a blender and pulse till smooth, then refrigerate for and hour, then place in a plastic squeeze bottle with a small tip opening

The Lobster Boursin

½ Pound cooked fresh lobster meat chopped as fine as possible
3 Ounces Boursin or Alloutte Cheese
2 Ounces Mascarpone or Cream Cheese
1 Tablespoon garlic puree (garlic and olive oil blended till smooth)
3 Tablespoons Chardonnay
1 Teaspoon fresh chopped Tarragon
1 Tablespoon butter
Juice of 2 lemons
2 Teaspoons olive oil

1. Bring Boursin and Mascrapone to room temperature
2. Pre heat sauté pan to medium high heat with olive oil
3. Sautee lobster in oil till coated (2 minutes)
4. Add garlic puree and cook 3 minutes till garlic starts to caramelize
5. Deglaze with wine and reduce liquid by half
6. Add butter and tarragon and reduce liquid by half (2minutes)
7. Drain off pan liquid and reserve, then place lobster mixture in fridge for 1 hour
8. Place chopped lobster in a large mixing bowl
9. Add room temperature softened Boursin and Mascarpone to lobster meat
10. Mix well adding reserved pan liquid till the mixture takes on a smooth creamy consistency
11. Salt and pepper to taste
12. Place in a pastry bag with a rosette tip for piping

Assemble

1. Squeeze a little jam on the toasted brioche
2. Then place the cheese on top of the jam
3. Pipe the lobster boursin on top of the cheese
4. Place a small dot of pesto on top for color

Enjoy!