Yields: 3 -4 servings
Ingredients
- 2 ripe medium avocados
- 2 teaspoons fresh lemon juice
- Fine grain sea salt
- 4-6 slices crusty bread of your choice or a small baguette sliced into rounds if you’re going the crostini route
- 4 ounces picked lobster meat chopped into small pieces
- 1 small jalapeño very thinly sliced or finely chopped (whatever floats your boat)
- 2 teaspoons finely chopped chives
- Extra virgin olive oil for drizzling
Instructions
- Slice your avocados in half lengthwise. Remove the pits and scoop them into a bowl. Add the lemon juice and a good pinch of sea salt, and mash with a fork until relatively smooth. Briefly set aside.
- Pre-heat your broiler on high, and slice your bread into pieces roughly ¾-inch thick. Arrange the bread on a baking sheet and broil for 1-2 minutes per side until nice and toasty. (Yes, you can obviously use a toaster if you prefer.)
- Spread each piece of toast with a thick layer of avocado mash. Top with lobster, then sprinkle with jalapeño and chives. Drizzle each with a teensy bit of olive oil.