Lobster Toasts With Avocado And Espelette Pepper Recipes

LOBSTER TOASTS WITH AVOCADO AND ESPELETTE PEPPER

Steps:

• 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.

OPEN-FACED LOBSTER "ROLLS" WITH AVOCADO SPREAD

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Crack lobster claws, knuckles, and tails, and remove meat. Chop meat into chunks.
• Toast fennel seeds in a skillet over medium-high heat for 1 minute; grind. Transfer to a food processor; pulse with avocado, 2 tablespoons lemon juice, 2 teaspoons scallions, 1/2 teaspoon salt, and some pepper until smooth.
• Spread avocado mixture onto bread; top with watercress. Arrange lobster meat on top, and sprinkle with remaining scallions. Drizzle with remaining tablespoon lemon juice and the oil. Garnish with lemon zest.