*Lobster Toast Recipe

Prepare the Lobster

In a small saucepan, melt the butter over low heat. Add the lobster tails and poach for about 6-8 minutes, or until cooked through. Remove from heat and chop the lobster meat into bite-sized pieces.

Make the Guacamole

In a bowl, mash the avocados and mix with lime juice, salt, and black pepper to taste. Set aside.

Cook the Bacon

In a skillet, cook the bacon strips until crispy. Transfer to a paper towel to drain excess fat.

Prepare the Potatoes

Dice the potatoes into small cubes. In the same skillet used for bacon, heat olive oil over medium heat. Add the diced potatoes, sprinkle with paprika, salt, and pepper. Cook for about 15 minutes, or until golden and crispy.

Poach the Eggs

In a pot of simmering water, poach the eggs by cracking them gently into the water. Cook for about 3-4 minutes or until the whites are set but the yolk is still runny. Remove with a slotted spoon.

Grill the Sourdough

Toast the sourdough slices on a grill or in a toaster until golden brown.

Assemble the Toast

On each slice of grilled sourdough, spread a generous layer of guacamole, top with butter-poached lobster, a poached egg, and crispy bacon. Garnish with chopped parsley.

Serve

Serve the lobster toast with brunch potatoes on the side. Enjoy!