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Martha Stewart's Open-Faced Lobster "Rolls" with Avocado Spread

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The lighter take on the lobster roll exchanges the mayo for a lemon-avocado puree and the usual buttered roll for a slice of grilled bread.

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Rate this recipe 4.7/5 (7 Votes)

Ingredients

  • 2 whole lobsters
  • 1/4 teaspoon fennel seeds
  • 1 ripe avocado
  • 3 tablespoons lemon juice
  • 2 scallions
  • Coarse salt
  • freshly ground pepper
  • 4 slices rustic Italian bread
  • 2 cups watercress
  • 2 teaspoons extra virgin olive oil
  • Greshly grated lemon zest for garnish

Details

Preparation

Step 1

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. Then grind. Transfer to a food processor, pulse with avocado, 2 tablespoons lemon juice, 2 tablespoons scallions, 1/2 teaspoons salt and some pepper until smooth.

Spread avocado mixture onto bread, top with watercress and arrange lobster. Sprinkle with remaining scallions, drizzle with remaining lemon juice and top with lemon zest.

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