Lobster Avocado Board Recipe

Inspired by Annapolis Market House

Time30m

Serves4

Lobster meat tossed with avocado, fresh lemon juice, & spices. Served on our toasted crostini. Served with an arugular salad with pine nuts, parmesan cheese & a lemon vinaigrette dressing.

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Ingredients

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Lobster Avocado Mixture

1 cups Lobster meat

1 large Avocado

2 tbs Fresh lemon juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp Watkins garlic powder

1/4 tsp Watkins paprika

Crostini

1 large Baguette

2 tbs olive oil

1 clove Garlic clove

Arugula Salad

4 cups Arugula

1/2 cups Pine nuts

1/2 cups Parmesan cheese

3 tbs Olive oil (for dressing)

1 tbs Fresh lemon juice (for dressing)

1/4 tsp Salt (for dressing)

1/4 tsp Black pepper (for dressing)

Method

Lobster Avocado Mixture

Prepare the Lobster Avocado Mixture

In a bowl, combine the lobster meat, diced avocado, fresh lemon juice, salt, black pepper, garlic powder, and paprika. Gently mix until the ingredients are well combined, taking care not to mash the avocado too much.

Crostini

Prepare the Crostini

Preheat the oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices. Place the slices on a baking sheet, brush with olive oil, and toast in the oven for about 5-7 minutes or until golden brown. Once toasted, rub each slice with a garlic clove for flavor.

Arugula Salad

Prepare the Arugula Salad

In a large bowl, combine the arugula, pine nuts, and shaved Parmesan cheese. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the vinaigrette. Drizzle the vinaigrette over the salad and toss gently to combine.

Assembly

Assemble the Dish

On each toasted crostini, spoon a generous amount of the lobster avocado mixture. Serve the crostini alongside the arugula salad on a large platter.