I really wanted to name this article “Lobster Guacamole Crostini with Black Garlic Butter.” After putting some of this guacamole on a small piece of toasted bread and dredging it through black garlic butter I had just made, I was beyond BLOWN away – and I wanted the name to reflect exactly what is going on with this crostini situation.
But, I decided to stay with Lobster Guacamole Crostini to keep things simple. I’m urging you to put this on your menu plans.
You don’t need a crazy amount of lobster; I bought two 3 oz. tails and it was plenty for an entire baguette.
I was recently selected to compete in Avocados from Mexico contest from Chef’s Roll, and before I even actually tasted it I had a feeling it would be delicious.
This particular contest called for three recipes using avocados, and this is the first one that experimented with. I didn’t even have to make this a second time for taste or ingredients, but just to make sure my measurements were ok, and it was exactly as delicious as the first time.
Another whored up guac notch on my belt.
Have I mentioned I was BLOWN away?
When I first thought of lobster guacamole, I really wondered whether or not it would work, mainly because of the texture, but that wasn’t an issue.
Let’s talk about the black garlic. If you’ve never had it, you HAVE to try it, especially if you’re a garlic lover like I am. It’s one of my very favorite new things. It smells like heaven, but looks and feels like tar. Yep, black ass sticky tar. On the outside, it looks like garlic but with dark skin.
It’s so damn good, though.
Put these on your menu for this weekend, or today.
Here’s your printable –