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 –
Lobster Guacamole Crostini
Guacamole taken to the next level
Ingredients
- 1 4 oz. Lobster tail, deshelled and chopped, reserve 1/4 cup for topping crostini.*
- 2 Avocados
- 1 small Onion, diced small
- 1 cup Grape tomatoes, diced smallÂ
- 2 Limes, juiced
- Handful Jalapeños, deseeded and diced small
- Handful fresh Cilantro, chopped
- Salt
- 1 Crusty French baguette, sliced
- 2 Black garlic cloves, peeled
- 4 tbsp. unsalted butter
Instructions
1. Boil lobster tail for 3-5 min, until shell is completely red. Cool; remove from shell
and chop.
2. Make guacamole. Mash together avocado through cilantro, salt and
squeeze lime, taste and add more if needed.
4. Fold in chopped lobster. Or don't. Your choice!
3. Make garlic butter by melting butter and garlic in microwave for 30 seconds
on 50% power, adding 10 seconds at a time until melted. Whisk gently.
4. Build crostini by putting a tsp of guacamole on first, add lobster then drizzle with melted butter.
Notes
*This is the ratio of lobster to avocado that worked for me; You may find that you need more or maybe even ess.
Nutrition Information:
Yield: 4 Serving Size: 3 crostiniAmount Per Serving: Calories: 647Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 69mgSodium: 821mgCarbohydrates: 65gFiber: 11gSugar: 8gProtein: 24g
The provided nutrition calculated may not always be accurate.
