Active Time

　　45 minutes

　　Total Time

　　1 1/4 hours

　　A zesty lobster salad instantly turns avocado toast into something elegant and cocktail party-worthy.

　　

Ingredients

Makes 24 toasts

　　Kosher salt

　　One (1 1/2-pound) live lobster or 8 ounces pre-cooked lobster meat

　　3 tablespoons mayonnaise

　　1 tablespoon crème fraîche

　　2 teaspoons lemon juice, divided

　　1/2 teaspoon finely grated lemon zest

　　1 teaspoon finely chopped tarragon, plus more (for sprinkling)

　　1 teaspoon finely sliced chives

　　1 Hass avocado

　　Six (1/2-inch thick) slices brioche (4 ounces), crusts removed

　　Piment d'Espelette or cayenne pepper (for sprinkling)

　　

Step 1

If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water. Add lobster to boiling water, cover, and cook for 9 minutes, until shell is bright red all over. Drain and transfer lobster to ice water to cool. Remove meat from claws, knuckles, and tail; pat lobster meat dry with paper towels and cut into 1/4" pieces.

　　

Step 2

Combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives in a medium bowl. Fold in lobster meat and season with salt.

　　

Step 3

Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.

　　

Step 4

Meanwhile, preheat oven to 350°F. Cut brioche into twenty-four 1 1/2" squares. Toast on rimmed baking sheet until lightly browned and dry, about 12 minutes.

　　

Step 5

Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.

　　

Do ahead

Step 6

Lobster salad can be made up to 2 days in advance; refrigerate in an airtight container. Toasts can be made up to 2 days in advance; store in airtight container at room temperature.