Do you like caviar? This is a true gourmet food \r\nJust one recipe for you from my favorite caviar store:\r\n\r\nCANAPES\r\nSliced Lobster Tail and Caviar on Croutons.\r\n\r\nYou can use ordinary toast instead of croutons if you prefer, but it is tastier with the seasoned croutons in the recipe.\r\n\r\nLight oil for frying\r\n1/2 chicken stockcube\r\n4 slices white bread\r\nI lobster tail\r\n50 g (2 oz) Sevruga caviar\r\n\r\n1. Heat the oil in a large frying pan. Crumble the stockcube into the oil, and then fry the bread until it turns an even, gold color. Drain well on kitchen paper.\r\n\r\n2. Using a small round cutter, cut out circles of fried bread. Slice the lobster tail vertically into medallions and place one on top of each crouton. Top with caviar.\r\n\r\nMakes 12\r\nServe with NV Rose' Champagne or good white burgundy.

That's great!

One more caviar recipe:\r\n\r\nScrambled Eggs with Caviar\r\n\r\n2oz Sevruga - Osetra Caviar\r\n1 oz butter\r\n1 tble spoon heaped double cream\r\n6 eggs\r\nsalt and pepper\r\n\r\nHeat four ramekins in a low oven. Heat butter in a non stick pan, place the eggs along with seasoning to taste in a bowl. Whisk until frothy and add to the pan and increase the heat slightly. Stir slowly till the eggs begin to thicken and then add the cream. (Adding cream at the end of the cooking stops the eggs from being over cooked and solid.) Remove pan from heat, still stirring though to obtain a thick and creamy consistency. Place portions on warm ramekins. Finally top each portion with a teaspoon of caviar at the last minute and serve with thin slices of white bread toasts. \r\n\r\nServes - 4\r\n\r\n\r\nfrom wines.com

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