Cruscana French Lobster Pâté 100g
- One 100g glass jar of Cruscana French lobster pâté (beurre de homard), smooth and spreadable
- Ambient: keep it in the cupboard until you open it, then in the fridge. No need to store it chilled
- Spread it on hot toast or blinis, or stir a spoonful into a fish soup or seafood risotto just before serving
- A jar serves two as a starter, or a few more as canapés
The French call it beurre de homard, lobster butter, but it eats like a smooth lobster pâté, and that's what it is. Lobster makes up 24% of the jar, with milk, butter, a little cod, mustard and a pinch of cayenne for warmth.
Cruscana began in 1965, when Denise and Gilbert Jouneau started making shellfish pâtés at home outside Paris, working (so the story goes) from an Escoffier recipe. In the interest of full disclosure: the lobster is the American species, not our native blue. The label says spécial toast, and we wouldn't argue.
For more ideas to put out with drinks, see our canapés.
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Product Details
- One 100g glass jar of Cruscana French lobster pâté (beurre de homard), smooth and spreadable
- Ambient: keep it in the cupboard until you open it, then in the fridge. No need to store it chilled
- Spread it on hot toast or blinis, or stir a spoonful...
- One 100g glass jar of Cruscana French lobster pâté (beurre de homard), smooth and spreadable
- Ambient: keep it in the cupboard until you open it, then in the fridge. No need to store it chilled
- Spread it on hot toast or blinis, or stir a spoonful into a fish soup or seafood risotto just before serving
- A jar serves two as a starter, or a few more as canapés
The French call it beurre de homard, lobster butter, but it eats like a smooth lobster pâté, and that's what it is. Lobster makes up 24% of the jar, with milk, butter, a little cod, mustard and a pinch of cayenne for warmth.
Cruscana began in 1965, when Denise and Gilbert Jouneau started making shellfish pâtés at home outside Paris, working (so the story goes) from an Escoffier recipe. In the interest of full disclosure: the lobster is the American species, not our native blue. The label says spécial toast, and we wouldn't argue.
For more ideas to put out with drinks, see our canapés.
- Cooked
- France
