Ingredients
Scale
- 2 5oz. lobster tails, thawed if frozen
- 1 large celery stick, finely chopped
- 2 Tbls. red onion, minced
- 3 Tbls. creme fraiche
- 1 Tbls. mayonaise
- 2 Tbls. fresh dill, minced
- 2 Tbls. plus 1 tsp. fresh lemon juice, divided
- 3 tsp. red wine vinegar
- ½ tsp. paprika
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 avocado
- 1 loaf Brioche bread
Instructions
- Bring a large pot of water to a boil and add salt. Add lobster tails to boiling water, and cook for 5 minutes. (Cooking time for a lobster tail is approximately 1 minute per ounce). Remove tails and cool in ice water to prevent overcooking.
- Using a kitchen shears, cut through the center of the shell down the back to open and remove lobster meat. Dice lobster and set aside.
- Combine celery, red onion, crème fraîche, mayonaise, dill, 2 Tbls. lemon juice, red wine vinegar, and salt and pepper in a medium bowl. Fold in lobster meat and mix thoroughly. (Lobster salad can be made 2 days in advance; store in airtight container and refrigerate.
- Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
- Meanwhile, preheat oven to 350°F. Cut crust off 6 slices of brioche and then slice into triangles. Toast on rimmed baking sheet until lightly browned, about 10 minutes. (Toasts can be made up to 2 days in advance; store in airtight container at room temperature.)
- Spread avocado on toasts and top with lobster salad. Sprinkle with paprika and serve.