Lobster Avocado Toast

Author - Serena Wolf

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Prep Time: 10

Cook Time: 2

Yields: -4 servings

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

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.