Lobster Avocado Toast

Ingredients

1 lb. Phillips Lobster Claw & Knuckle Meat
2 avocados, peeled & pitted
2 lemons, juiced
salt, to taste
pepper, to taste
1 Tbsp. olive oil
16 cherry tomatoes
½ Tbsp. chili oil
½ Tbsp. Phillips Seafood Seasoning
2 hard-boiled eggs, sliced
1/4 of a red onion, slivered
4 slices sourdough bread, toasted
everything bagel seasoning, for garnish
freshly sliced chives, for garnish

Cooking Instructions

• In a small bowl, add avocados then mash them until smooth in consistency. Stir in lemon juice, salt and pepper till well combined. Set aside.
• In a medium-sized pan over medium-high heat, toss tomatoes in olive oil. Sauté until tomatoes soften and are just about to burst. Salt and pepper tomatoes, then remove from heat and set aside to cool. Once cooled, slice each tomato in half. Set aside.
• In same medium-sized pan over medium heat, toss lobster in chili oil and Phillips Seafood Seasoning. Cook for 1-2 minutes—just enough to heat lobster through. Remove pan from heat and set aside.
• To build each Lobster Avocado Toast: Spread ¼ of the mashed avocados evenly over 1 slice of toasted sourdough bread. Then top with 1/2 of a hard-boiled egg, salt, pepper, 5-6 onion slivers, 4-5 tomato halves, 3 lobster pieces, Everything bagel seasoning and chives. Repeat with remaining ingredients.

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