A zesty lobster salad instantly turns avocado toast into something elegant and cocktail party-worthy.
Ingredients:
- Kosher salt
- One (1 1/2-pound) live lobster or 8 ounces pre-cooked lobster meat
- 3 tablespoons mayonnaise
- 1 tablespoon crème fraîche
- 2 teaspoons lemon juice, divided
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon finely chopped tarragon, plus more (for sprinkling)
- 1 teaspoon finely sliced chives
- 1 Hass avocado
- Six (1/2-inch thick) slices brioche (4 ounces), crusts removed
- Piment d'Espelette or cayenne pepper (for sprinkling)
Instructions:
- If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water. Add lobster to boiling water, cover, and cook for 9 minutes, until shell is bright red all over. Drain and transfer lobster to ice water to cool. Remove meat from claws, knuckles, and tail; pat lobster meat dry with paper towels and cut into 1/4″ pieces.
- Combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives in a medium bowl. Fold in lobster meat and season with salt.
- Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
- Meanwhile, preheat oven to 350°F. Cut brioche into twenty-four 1 1/2″ squares. Toast on rimmed baking sheet until lightly browned and dry, about 12 minutes.
- Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
- Lobster salad can be made up to 2 days in advance; refrigerate in an airtight container. Toasts can be made up to 2 days in advance; store in airtight container at room temperature.
Lobster Toasts With Avocado and Espelette Pepper • Yield: 24 servings
Ingredients:
- Kosher salt
- One (1 1/2-pound) live lobster or 8 ounces pre-cooked lobster meat
- 3 tablespoons mayonnaise
- 1 tablespoon crème fraîche
- 2 teaspoons lemon juice, divided
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon finely chopped tarragon, plus more (for sprinkling)
- 1 teaspoon finely sliced chives
- 1 Hass avocado
- Six (1/2-inch thick) slices brioche (4 ounces), crusts removed
- Piment d'Espelette or cayenne pepper (for sprinkling)
Lobster Toasts With Avocado and Espelette Pepper Nutrition Facts:
• Diet:
• Calories: 75.16
• Fat: 77.58
• Carbs: 24.36
• Protein: 127.76
• Cholesterol: 315.37
• Calcium: 72.89
• Sodium: 149.18* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
