Open Faced Lobster Rolls with Avocado Spread

By amt2mf

Nutrition Facts: 343 calories, 3g sat fat, 8g unsat fat, 85mg cholesterol, 30g carb, 805mg sodium, 28g protein, 5g fiber

Ingredients

• 2 whole lobsters (1 3/4 pounds each)
• 1/2 teaspoon fennel seeds
• 1 ripe Hass avocado
• 3 tablespoons fresh lemon juice (from 2 lemons)
• 2 scallions, thinly sliced on the bias
• Coarse salt and freshly ground pepper
• 4 slices rustic Italian bread, grilled or toasted
• 2 cups watercress
• 2 teaspoons extra-virgin olive oil
• Garnish: finely grated lemon zest

Details

Servings 4
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer to ice-water bath using tongs. Let stand for 10 minutes to cool.

Crack lobster claws, knuckles, and tails, and remove meat. Chop meat into chunks.

Toast fennel seeds in a skillet over medium-high heat for 1 minute; grind. Transfer to a food processor; pulse with avocado, 2 tablespoons lemon juice, 2 teaspoons scallions, 1/2 teaspoon salt, and some pepper until smooth.

Spread avocado mixture onto bread; top with watercress. Arrange lobster meat on top, and sprinkle with remaining scallions. Drizzle with remaining tablespoon lemon juice and the oil. Garnish with lemon zest.