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Lobster Toast

Serves: 6 to 8 as an appetizer 

Roasted Garlic-Tarragon Mayonnaise
1 ¼ cup mayonnaise
5 cloves roasted garlic
1 tablespoon fresh lemon juice
2 tablespoons coarsely chopped fresh tarragon
Salt and freshly ground black pepper
Combine the mayonnaise, garlic, lemon juice and salt and pepper in a food processor and process until smooth.  Scrape into a bowl and fold the tarragon.
Herb Oil
½ cup fresh basil leaves or fresh parsley leaves
½ cup extra virgin olive oil
¼ teaspoon kosher salt
Combine basil and or parsley, olive oil and salt in a blender and blend for 30 seconds.  Strain though fine mesh strainer into a bowl.
Lobster Salad
Roasted Garlic-Tarragon Mayonnaise (recipe above)
3 tablespoons crème fraiche
2 teaspoons grated fresh lemon zest
2 tablespoons fresh lemon juice
1 tablespoon honey
¼ cup finely chopped fresh flat leaf parsley
2 cups coarsely chopped cooked lobster meat
1 large shallot, finely diced
1 large jalapeno, finely diced
Whisk together the ½ of the mayonnaise, crème fraiche, lemon zest and juice and honey in a medium bowl and season with salt and pepper. Add the parsley, lobster, shallot and jalapeno and gently fold to combine.  If the mixture appears too dry (should be creamy) add more mayonnaise a few tablespoons at a time. Taste again for seasoning and add more salt and pepper if needed.
1 12-inch sourdough baguette, cut in half crosswise and then sliced lengthwise
Olive oil
Salt and freshly ground black pepper
Lobster Salad
Basil oil (recipe above) or you can purchase prepared basil oil
Chopped fresh chervil or flat leaf parsley
Preheat broiler.  Brush cut side of the bread with oil and season with salt and pepper.  Broil on a baking sheet until lightly golden brown.  Remove from the oven and top with some of the lobster salad.  Place toasts back under the broiler and broil until just heated through, about 45 seconds. Drizzle with herb oil and chopped chervil or flat leaf parsley.  Cut into wedges and serve.

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