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)

Active Time
45 minutes
Total Time
1 1/4 hours

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

Ingredients

Makes 24 toasts

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.

Leave a Review

Reviews (8)

I made this with wonton wrappers and next time I'll definitely use the brioche as suggested... they were too crunchy for the lobster. The lobster itself was lovely! Perfect for a special occasion.
- lauraj47479685
- Boston, MA
- 5/16/2020
I made this as an appetizer for Christmas Eve and they are really good. I bought 4 small lobster tails at Costco and that was the perfect amount. I nuked them in the microwave. I made the dressing ahead and then added the lobster pieces to the dressing and let it sit overnight in the fridge. I didn't think the dressing made enough but it was perfect. Also, I had a really nice avocado to work with for the avocado layer. I didn't use all 24 toasts and the proportions were perfect.
- Anonymous
- Huntington Beach, CA
- 12/26/2019
I used 4 small lobster tails, make sure they are really dried off before mixing in to avoid it being too runny. No Espelette pepper needed. I used Creme Fraiche and it was good, but I suspect not crucial. The fresh tarragon annoyingly did seem to make a big difference - perfumy and subtle! I found fresh Tarragon at Whole Foods. I made Gougere for the first time from a recipe on this site (fancy cream puffs) to stuff this salad into, and that was a great addition to make it fancy for the occasion.
- mdmichelle
- Excelsior, MN
- 1/15/2018
Made the lobster salad portion but used it in sandwiches on brioche. Very tasty and decadent. Made a second time with shrimp and equally yummy. Also topped with tomatoes along with avocado.
- tochefs
- Toronto
- 2/5/2017
Absolutely wonderful. New Years Day lunch with toasted brioche buns. Sprinkled some chopped cherry tomatoes on top.
- farmerdms
- MD
- 1/2/2017
9 minutes will not cook a 1.5 lb. lobster. 12 minutes minimum. Lifting from the pot by the antenna if it drops off it is done, if it doesn't, put it back for another minute and try again. Then into the ice bath until cool, at least 4 minutes.
- equator180
- expat in Singapore
- 1/1/2017
Made these substituting local crab for lobster and they are tasty! Omitted the tarragon, and used some creme fraiche that was previously spiked with a bit of fresh horseradish, topping with a sprinkle of hot paprika. Best to assemble just before eating to maintain crispness of the brioche toast.
- janetvassar
- Los Altos, CA
- 12/31/2016
Served these as hors d'oeuvres for wine pairing dinner and they were a big hit. Champagne was the wine match and it really worked well. These were easy to prepare and I would definitely make them again. The espelette pepper was expensive, but I would definitely make these again and find uses for the pepper elsewhere.
- hollymck
- Chapel Hill, NC
- 7/17/2016