Name: Lobster Toasts With Avocado and Espelette Pepper
Cook time: 45 minutes
Total time: 1 1/4 hours
Yield: Makes 24 toasts
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)

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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi

A zesty lobster salad instantly turns avocado toast into something elegant and cocktail party-worthy.

Recipe information

Total Time
1 1/4 hours
Yield
Makes 24 toasts

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)

Preparation

Step 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.
Step 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.
Step 3
Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
Step 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.
Step 5
Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
Do ahead
Step 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.