Name: Urban Hills Upgrade Any Course Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 pieces Neutral toasted brioche or small buttered toast rounds; 2 tbs Unsalted butter (softened); 8 pieces Microgreens or small herb sprigs (for garnish); 0 to taste Freshly cracked black pepper; 0 to taste Flaky sea salt; 6 oz Cooked lobster meat (picked, sweet claw/tail); 1 tbs Unsalted butter; 1 tsp Lemon juice; 1 tsp Finely chopped chive; 0 to taste Fine sea salt; 18 g Quality cured fish roe (caviar); 2 tbs Crème fraîche (chilled); 5 g Fresh winter truffle or high-quality preserved truffle; 1 tsp Neutral-flavored oil (grapeseed or light olive); 26 g Prepared foie gras torchon or seared foie slices; 1 tsp Sweet wine reduction or fig jam (for balance)

Method

Base dish (for upgrading any course)

Prepare toasts

Lightly toast brioche or buttered rounds until golden and crisp. Spread a thin layer of softened butter while still warm. Arrange 8 pieces on a serving platter.

Season each toast very lightly with flaky sea salt and a small crack of black pepper; set aside to finish.

Lobster topping (for 4 servings)

Warm and dress lobster

Warm a small sauté pan over medium-low heat and add 1 tablespoon butter. When butter foams, add the picked lobster meat and gently toss 30–60 seconds just to heat through (do not overcook). Remove from heat, add 1 teaspoon lemon juice, 1 teaspoon finely chopped chive, and season with a pinch of fine sea salt. Toss gently and keep warm but not hot.

Spoon approximately 1.5 ounces (about 42 g) of dressed lobster onto four of the prepared toasts when ready to serve.

Caviar finishing (small portions)

Assemble crème fraîche base

Place a small dollop (about 1/2 teaspoon) of chilled crème fraîche on top of the lobster portion on each of the four toasts. This creates a cool cushion for the caviar and balances salinity.

Add the caviar

Using a mother-of-pearl spoon (or other non-metal spoon), gently place roughly 4.5 grams of caviar onto each crème fraîche-dressed toast. Keep caviar chilled until the final moment and do not press it down — let it sit as a delicate mound.

Winter truffle accent

Grate truffle

Using a microplane or fine truffle slicer, grate a very thin amount (about 1 gram) of winter truffle over each of the four caviar-topped toasts. Drizzle each with a hair of neutral oil (about 1/8 teaspoon) to help lift aromatics. The truffle should be a whisper, not overpowering.

Foie gras torchon (optional rich upgrade)

Place foie and balance

For guests receiving the foie upgrade, place a 26 g slice of prepared foie gras torchon or a seared slice on the remaining four toasts (or replace the lobster portion on selected toasts). Brush the foie lightly with 1 teaspoon sweet wine reduction or dot with a small smear of fig jam to add acidity and counterpoint to richness.

If serving both foie and lobster on the same course, arrange alternating toasts on the platter so guests can sample both styles.

Finishing and service

Garnish each toast with a small microgreen or herb sprig. Serve immediately so crisps remain crisp and caviar is cold. Provide small plates and a non-metal spoon for any leftover caviar.

Timing notes: Keep caviar refrigerated until the moment of service; keep foie chilled if torchon, or warm briefly if seared, but serve slightly cool to room temperature to preserve texture and flavor.