Lobster Toasts With Avocado and Espelette Pepper
Lobster Toasts With Avocado and Espelette Pepper is a flavorful French French Receipes dish prepared with quality ingredients. If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIf 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.