Mini Avocado Toast with Lobster Salad is the ultimate party appetizer. It is easy to make, easy to eat and it is “the most popular appetizer” I’ve ever served. I guarantee that this elegant one-bite hors d’oeuvre will get rave reviews from your guests at your next cocktail party or special occasion.
Avocado toast, one of the most popular trends for breakfast, lunch or dinner, can become the ultimate party appetizer when made in a mini version that is then garnished with lobster salad. If lobster isn’t available in your area, make it with crab salad or shrimp salad for an equally delicious appetizer. The toasted brioche is a light but study base for the avocado and lobster salad, adding to both the taste and texture of this elegant one-bite hors d’oeuvre that you should serve at your next cocktail party or special occasion. Just imagine the buttery goodness of brioche, the velvety richness of avocado and succulent lobster all combined in one little mouthful of decadent deliciousness. You must try it.
Making the mini avocado toasts couldn’t be any easier. Toast the bread, mash the avocado and make a simple lobster salad…even the least experienced cook should have no trouble preparing this appetizer. The brioche toast and lobster salad can be prepared up to two days in advance. I would suggest preparing the avocado shortly before serving so that the avocado doesn’t turn brown. If you must make it a couple of hours in advance, smooth plastic wrap directly on the avocado mixture and refrigerate. To assemble, spoon about a teaspoon of avocado on the toast, top with a teaspoon of lobster salad and garnish with a little chopped chives, if desired. I made mine 30 minutes before taking them to a dinner party. During the cocktail hour, they stayed crisp…but keep in mind that the longer the appetizers sit, the avocado may start to soften the crisp brioche toast.
Mini Avocado Toast With Lobster Salad
Makes 24 pieces, adjust the recipe accordingly
Preheat oven to 350 degrees
- 6 slices of brioche bread sliced 1/2 inch thick
Cut crusts off the brioche slices then cut each slice into 4 pieces and place on a baking sheet. Bake in the oven until lightly brown, about 10 to 12 minutes. Remove and cool.
- 6 oz. pre cooked lobster meat, diced very small (I used 2 small Florida lobster tails)
- 1 stalk of celery (a tender stalk from the heart), finely diced
- 1 tsp. lemon juice
- 2 – 3 Tbsp. mayonnaise
- 1 tsp. tarragon, finely chopped
- 1 tsp. chives, finely chopped plus extra for garnish, if desired
- a pinch of cayenne
- salt to taste
Place the lobster, lemon juice, celery and mayonnaise into a bowl and mix. Add tarragon, chives, cayenne and salt then mix gently. Taste and adjust the seasoning, if necessary.
- 2 small avocados
- 1 tsp. lemon juice or to taste
- 1/4 tsp. white pepper or to taste
- salt to taste
Slice the avocados in half, remove the pits and scoop flesh into a bowl. Add the lemon juice and mash with a fork until smooth then season with the white pepper and salt.
To assemble the appetizers, spoon about a teaspoon of avocado on the toast, top with a teaspoon of lobster salad and garnish with chives, if desired.
- When you buy your lobster or lobster tails, ask your market to steam them for you. Most fish markets will gladly do it at no charge.
- When dicing the lobster and celery, you want to cut them very small as you will only be using about a teaspoon of the salad on each little toast.
- Do not use too much mayonnaise, just enough to hold the lobster together yet not be dry. You may substitute one tablespoon of the mayonnaise with a tablespoon of crème fraîche, if desired.
- The lobster salad can be made up to two days in advance, covered and refrigerated.
- The brioche toast can be made up to two days in advance and stored in an airtight container at room temperature.
- If you must make the avocado mixture a couple of hours in advance, smooth plastic wrap directly on the avocado mixture to keep it from turning brown and refrigerate.
- Do not assemble the appetizers too far in advance so that the brioche toast stays crisp.
The mini avocado toasts topped with the lobster salad were the most popular appetizer I’ve ever made and over the years, I can tell you that I’ve made a lot. I expect that when I entertain that one of the women might come up to me and talk about something I have prepared, perhaps even ask about the recipe. But when I brought the avocado toasts to a dinner party recently, everyone commented. One of the men said he could have eaten a whole plate full, another asked when was I planning to make them again. Enough said.