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.
- 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
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.