Mini Avocado Toast With Lobster Salad

Mini Avocado Toast With Lobster Salad

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.

Mini Avocado Toast With Lobster Salad
Mini Avocado Toast With Lobster Salad, The Ultimate Party Appetizer

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.

Mini Avocado Toast With Lobster Salad
Mini Avocado Toast With Lobster Salad

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
Mini Avocado Toast With Lobster Salad, “The Most Popular Appetizer I Ever Served”

Mini Avocado Toast With Lobster Salad 

Makes 24 pieces, adjust the recipe accordingly

Preheat oven to 350 degrees

Brioche Toast

  • 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.

Lobster Salad

  • 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.

Avocado

  • 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.

Tips:

  • 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.

 

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130 thoughts on “Mini Avocado Toast With Lobster Salad

    1. I appreciate your nice compliment Bobbi…come to think of it, the mini avocado toast with lobster salad would be wonderful if you were having a tea party. Thank you!

    1. Thank you Judy, I knew my husband and I liked the mini avocado toasts with lobster salad but I was amazed at how popular they were at the dinner party we took them to.

    1. Thank you Penny! Knowing how popular the mini avocado toast with lobster salad appetizers were with our friends, I believe you and your friends would enjoy them too.

    1. Thank you Pam, I agree that the mini lobster toasts with lobster are the perfect appetizer because as you said, they are easy to prepare and everyone loves them.

    1. Thank you Jovina, for your nice compliment. When I decided to make this appetizer I thought the same thing. Everyone loves avocado toast so lets dress it up with lobster for the dinner party I was bringing them to. If you get a chance to make them, I hope you will enjoy them.

  1. Yup, I’m with the man that could have eaten a plateful — these would be dinner for us! Wonderful dish — thanks.

    1. Hi John, You should have seen all the guys hovering over this appetizer. I could have made two dozen more at least just for the men at the party so I know what you mean. 😀

  2. I love the idea of these as an appetizer! They’re so cute and what a fabulous flavor combination. I wish they would be my lunch today!

    1. I’m glad you like the idea of the mini avocado toasts with lobster as appetizers, Valentina. They are indeed good and could easily be made into a meal. Thank you for your nice compliment.

  3. I love avocado toast, Karen, but this is quite the elevation! This is a sure winner in my estimation. I agree with Amy, and think breakfast, lunch, or dinner…anytime!

    1. When I was planning what appetizer I would make, my thinking was just like yours…everyone loves avocado toast and took it from there. Thank you for your nice compliment.

  4. Karen, your avocado toast with lobster salad sound simply divine. The mini idea would make a grand appetizer indeed, but I’m going with the maxi size and have it as a full meal deal. Thanks for sharing.

    1. Hi Ron, Yes the appetizer could definitely be turned into a delicious meal. I’m glad you like the idea of the avocado toast with lobster.

  5. I have to try this, Karen! It looks refreshing, and I can imagine that a platter full would be wonderful at a summer party. I learned a long time ago that if you add the avocado pit to your container of mashed avocado, it keeps it from turning brown. You might want to try that–it has never failed me.

    Jane

    1. Hi Larry, I knew with combination of avocado and lobster would work because I’ve used avocado and crab together which is another nice combo. Thank you for your compliment. BTW, I’ve not been able to leave comments on you blog lately but am reading nonetheless.

  6. The the most popular appetizer ever? Now you’ve got my attention! This sounds delicious! I don’t use lobster all that often, but I don’t know why. I’m digging the idea of lobster salad on top of avocado toast. This would be perfect for Spring parties!

    1. It absolute was the very best appetizer David…everyone was raving about them. Lobster is expensive but when making something for good friends, I think it is worth it.

  7. I can see why these are “most popular”. I imagine they would last mere seconds in my house. Which is why I’ll need to give them a try, thanks, Karen!

  8. I could never get tired of avocado toast, so you’re definitely speaking my language with this one. I think that lobster mushrooms would make for a very nice topper here, too. 😉

    1. Hi Hannah, I’m glad you like my appetizer. You are right, there are lots of toppings that you could use on the mini avocado toasts. Thank you.

  9. Such elegance! A rogue who once was my boss showed me how to get the best (most) food at cocktail parties. Three of us would gather together. When a server approached with a platter of delights such as you show above, one of us would engage the server in conversation unrelated to the food. Often, if a college student were involved, we could see off half the food. The one making eye contact and asking about the difficulty of the degree course would wait for the next server. It never failed.

    Again, happy Easter.

    1. Hi Conor, I think that there were several rogues at the party as they certainly did hang around the hors d’oeuvre platter and the avocado toasts quickly disappeared. 😀

    1. Hi Dawn, You are right about making a meal out of the avocado toasts topped with lobster, it appears that is what many of you are saying. I appreciate your nice compliment.

    1. I appreciate your kind words Marlene, I’m glad you like the mini avocado toasts topped with lobster salad. They certainly were popular at the dinner party I took them to. Thank you!

  10. What a glorious combination! Lobster and avocado together are just perfect!

    Thanks for your kind notes on my FB page – I am working to get the commenting fixed, and will keep you posted. xo

    1. Hi David, I”m glad you like the combination of avocado and lobster…it is a good one. Thanks for trying to find an answer on why I can’t comment on blogger and blogspot anymore…they don’t seem to play well with WordPress.

      1. Gladly. So, I haven’t thought about it before but I wonder the difference between New England area lobster and Florida area lobster. 😉

    1. Thank you Susan, I do believe that your gourmet party would enjoy the mini avocado toasts topped with lobster salad. I know friends at the dinner party I attended certainly liked them.

      1. BTW, I’m constantly taking appetizers or desserts to friends home and it is hard to find something that you can take easily in a car. Your lemon tart was being pinned and will be making an appearance at a dinner party soon. I tried leaving a comment on your blog but it wouldn’t go through.

    1. Hi Marissa, I wanted to make an “extra special” appetizer to take to my friends home and I think the mini avocado toasts topped with lobster turned out to be exactly that. Thank you for your lovely compliment.

  11. Bobby and I have become hooked on avocado toasts but have never served it with lobster. Well, my dear, that is about a change. What an exciting bit of goodness!

    1. Hi MJ, Lobster and avocado were great partners in this appetizer, I’m glad you like the idea. Thank you for your lovely compliment and enjoy!

  12. Wow, how I would love to eat some of these toasts. I have never had lobster, it is totally unavailable around here… 😦

    1. Thank you Adina, The mini avocado toasts would be very good made using prawns instead of lobster…I think it would be an excellent substation.

    1. Thank you for your nice compliment and pin Lea Ann. I hope your friends will enjoy them at your wine tasting party. I know my friends certainly enjoyed them. 🙂

    1. Thank you for your nice compliment Kelly. The mini avocado toasts do make for an elegant little bite of goodness…I’m glad you like them.

  13. The colors here are absolutely lovely and look delicious! Avocado makes everything better (and elevated, I think).

    1. Hi Debra, I thought the avocado and lobster were a great combination…I’m glad you like the appetizer. As you say, avocado makes everything better. 😀

  14. Lobster…. it’s one of the rare food products that make me all dreamy… I had it I think once in my life and enjoyed immensely. I wish it wasn’t so expensive and rare here. I know I could replace it with shrimp, but when I see your beautiful canapés, I can only think of lobster, haha! Thank you for this recipe! It’ll probably be the first thing I prepare with lobster if I get hold of it one day!

    1. I know what you mean Sissi, I think that we all have an ingredient that we wish was more obtainable. We have lived in both New England and Florida where lobster is available. Unfortunately, it is expensive here in Florida…in Maine, it was less than ground beef in the summer. Thank goodness you don’t need much for this recipe. I do think that shrimp or crab would be a good substitute. 🙂

    1. Hi Joanne, You are right, I do believe the mini avocado toasts with lobster would be good for any special occasion. Thank you for your lovely compliment.

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