lobster roll avocado toast
I lived in Boston for two years, and I learned quickly that while weather is pretty brutal, there is one thing that makes up for it: the New England summer. It could be April, and you could be walking outside in a horrific storm, hail is pelting you sideways, your umbrella breaks, and your finger tips are going numb, but two months later it’s June, and the sun is shining, people are rowing on the Charles, you’re eating a lobster roll for lunch, and you think to yourself, “should I move here forever?” (the answer is no.)
So while I’m sitting in the NY tri-state area fighting off lantern flies in the muggy heat, I can get a glimpse of that glorious New England summer life by consuming as much lobster as my bank account allows (it’s about 0.5 lbs worth). And it will all end up where I believe everything belongs: on avocado toast.
I lightly toasted some sourdough in butter to mimic that soft-and-buttery roll, and followed a more New England-style recipe with a touch of mayo, fresh herbs, and spices. I made one giant avocado toast but you can definitely portion two smaller ones, especially because the whole thing cost me about $30 so we must ration accordingly (in my defense, I did buy pre-cooked lobster meat, which is not economical but definitely easier). Any who, if you have $30 to spare and want to have the toast of your life, make this!
prep time: 10 minutes | cook time: 5 minutes | assembly: 5 minutes
INGREDIENTS
for the lobster salad:
8 oz. cooked lobster meat, chopped into 1” pieces
1 tbsp. kewpie or regular mayo
1 tbsp. fresh tarragon, finely chopped
1 tbsp. fresh chives, finely chopped + more, for topping
1 tsp. old bay seasoning
1 tsp. kosher salt
1 tsp. cracked black pepper
1/2 fresh lemon
for the toast:
1 large or 2 small slices of sourdough (can sub brioche bread)
1 tbsp. unsalted butter
1 small or 1/2 large avocado
1/2 tsp. kosher salt
DIRECTIONS
Make the lobster salad: In a medium-sized mixing bowl, combine the lobster meat, mayo, tarragon, chives, old bay, 1tsp. salt, and pepper. Squeeze the 1/2 lemon on top, then mix everything until well combined. Chill in the fridge while you prepare the other ingredients.
Mash the avocado: In a small bowl, add avocado and 1/2 tsp. salt. Squeeze any remaining juice from the lemon on top, then mash the avocado until smooth. Set aside.
Toast the bread: Preheat a medium-sized skillet over medium heat. Melt butter and add sourdough, swirling the bread to soak up the melted butter. Toast bread until golden brown, about 2 minutes on each side. Be careful not to turn up the heat or over-toast, as butter will brown and bread will burn.
Assemble: Top toasted, buttery sourdough with mashed avocado and lobster salad, scooping any remaining sauce at the bottom of the bowl. Top with additional chives and enjoy immediately!
