Lobster Schnitzel with Baked Fontina Dip

• Pommery Mustard Spread
• 3 cups mascarpone
• 1-1/2 cups fresh tarragon, chopped
• 1-1/2 cups GREY POUPON Country Dijon Mustard
• 3/4 cup GREY POUPON Classic Dijon Mustard
• 1 cup capers
• Baked Fontina Dip
• 3 qt. fontina cheese, shredded
• 3 qt. tomatoes, small dice
• 1-1/2 cups GREY POUPON Country Dijon Mustard
• to taste salt
• to taste white pepper
• Assembly
• 24 each lobster tails (4 oz. each), shelled
• to taste salt and pepper
• 1-1/2 cups dry bread crumbs
• 3 qt. oil
• 3 qt. arugula
• 1 cup extra virgin olive oil
• 1/2 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 48 slices whole grain bread, sliced

1. Pommery Mustard Spread: Mix ingredients until well blended.
2. Refrigerate until ready to use.
3. Baked Fontina Dip: Combine ingredients; spoon into 24 ramekins (or into 1 ramekin for trial recipe).
4. Bake in 350 degrees F convection oven 10 min.
5. or until hot and bubbly.
6. For each serving: Pound 1 lobster tail with mallet until flattened enough to cover bread slice.
7. Season with salt and pepper; coat evenly with 1 Tbsp.
8. bread crumbs.
9. Heat 1/2 cup oil in small skillet on medium-high heat.
10. Add lobster; cook several minutes on each side or until golden brown on both sides.
11. Toss 1/2 cup arugula with 2 tsp.
12. olive oil, 1 tsp.
13. lemon juice, and salt and pepper to taste.
14. Spread each bread slice with about 2 Tbsp.
15. Pommery Mustard Spread.
16. Top 1 bread slice with lobster, arugula mixture and second bread slice.
17. Serve with ramekin of Baked Fontina Dip.

spread, mascarpone, fresh tarragon, poupon, poupon, capers, fontina cheese, tomatoes, poupon, salt, white pepper, lobster, salt, bread crumbs, oil, arugula, extra virgin olive oil, lemon juice, grain bread

Taken from www.kraftrecipes.com/recipes/lobster-schnitzel-baked-fontina-dip-127607.aspx (may not work)