Lobster Toasts With Avocado and Espelette Pepper
Elegant appetizer toasts featuring succulent lobster salad and creamy avocado, finished with a sprinkle of Espelette pepper. These beautiful bites combine rich lobster meat with fresh herbs, citrus, and brioche for an impressive starter.
Ingredients
- •1 teaspoon Kosher salt
- •1½ pound lobster
- •3 tablespoons mayonnaise
- •1 tablespoon crème fraîche
- •2 teaspoons lemon juice
- •½ teaspoon lemon zest
- •1 teaspoon tarragon
- •1 teaspoon chives
- •1 whole Hass avocado
- •6 slices brioche
- •¼ teaspoon Piment dEspelette
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
5 min
- 3.
Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
3 min
- 4.
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.
12 min
- 5.
Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
10 min
- 6.
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.
