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Open-Faced Lobster "Rolls" with Avocado Spread

This 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.

  • Prep:
  • Total Time:
  • Yield: Makes 4

Photography: Yunhee Kim

Source: Martha Stewart Living, August 2011


  • 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


  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.

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

  3. 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.

  4. 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.

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