Lobster Medallion Recipe

Prepare lobster

If using whole cooked lobster tails, remove meat from shells and pat dry. Slice into 6–8 medallion-sized pieces (about 1/2–3/4 inch thick). If using pre-chopped lobster, portion into 6 small rounds about 2 oz each and gently press to create medallion shapes.

Sear lobster

Heat a heavy skillet over medium-high heat until hot. Add 1 tbsp unsalted butter and 1 tsp olive oil. When butter foams, add lobster medallions in a single layer (work in two batches if needed). Sear for 45–60 seconds per side, until the exterior is lightly golden and just warmed through — do not overcook. Remove to a plate.

Finish with lemon butter

Lower heat to medium. Add remaining 1 tbsp butter to the pan, then stir in 1 tbsp fresh lemon juice, 1/2 tsp sea salt, and 1/2 tsp black pepper. Swirl to emulsify and spoon the lemon butter over the lobster medallions. Keep warm while toasting brioche.

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until mostly smooth with a few small chunks. Stir in 2 tbsp Greek yogurt (or mayo), 1 tbsp lime juice, 1 tbsp finely chopped shallot, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp hot sauce if using. Taste and adjust seasoning. Keep chilled until assembly.

Preheat a skillet or griddle over medium. Brush both sides of each brioche slice with melted butter. Toast slices 1–2 minutes per side until golden and crisp, or toast in a 375°F (190°C) oven for 6–8 minutes, turning once. Transfer to a wire rack so bottoms stay crisp.

Spread about 1–1.5 tbsp of the avocado mixture evenly over each toasted brioche slice.

Place one warm lobster medallion on top of each toast (use 6 slices for 6 medallions). Spoon a little of the reserved lemon-butter pan sauce over the lobster.

Top each with a small handful of micro herbs (about 1–2 teaspoons per piece) and a few snipped chives. Sprinkle with lemon zest, a light dusting of smoked paprika if using, and finish with a pinch of flaky sea salt.

Serve immediately while lobster is warm and brioche is crisp.