Best Open Faced Lobster Rolls With Avocado Spread Recipes

Avocado Lobster Rolls image

Provided by jrobert943

Categories Lobster

Time 40m

Yield 8 rolls, 8 serving(s)

Number Of Ingredients 12

6 tablespoons mayonnaise
1 1/2 tablespoons lemon juice
1/4 cup celery, finely chopped
2 tablespoons red onions, finely chopped
3/4 cup avocado, chopped into 1/2 chunks
1 tablespoon fresh parsley, finely chopped
1 teaspoon salt
2 -3 drops Tabasco sauce
white pepper
1 1/2 lbs freshly cooked lobster meat, cut in 1/2-inch cubes
frankfurter bun, lightly toasted
1/4 cup of melted butter

Steps:

Steam lobster meat that has been thawed with cooking sherry, white wine or water for 6 to 10 minutes depending on amount and size.
Immediatley rinse in cold water to stop cooking process and refrigerate until ready to use.
Combine Onion, Celery, and Avocado.
Add lemon Juice, Salt, Pepper, melted butter, and Hot sauce.
Stir in Lobster , scoop into buns and enjoy.

Nutrition Facts : Calories 202.1, Fat 12, SaturatedFat 4.6, Cholesterol 79.3, Sodium 737.6, Carbohydrate 5.5, Fiber 1.1, Sugar 1, Protein 17.9

Lobster Toasts With Avocado and Espelette Pepper image

Provided by Union Square Events

Yield Makes 24 toasts

Number Of Ingredients 11

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)

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.