Lobster Toast

First, you find little tiny champagne glasses, then put them in their little claws.  Just kidding!

For me, nothing says “holidays” like lobster.  When I was in Costco the other day, they had cooked lobster at a pretty good price.  Then when he picked it up to weigh it, the claws fell off, so he sold it to me for just the body weight, and threw in the claws – how could I resist!  You could certainly use crab or shrimp for this recipe, but for me, lobster is my weakness.

The picture may look like I have more ingredients than the recipe, but it’s because, when I lived in Maine, I learned to enjoy all parts of the lobster, including the roe (lobster caviar!) and tomalley (if you don’t know what this, you probably don’t want to know).

Lobster Toast

Lobster Toast


  • Lobster, shrimp, or crab, pieced up
  • Lemon, halved
  • Pressed garlic, just a little
  • Mayonnaise
  • Grated Parmesan or Romano
  • Slices of artisan bread
  • Butter
  • Avocado and cilantro


  1. First, use the best ingredients you can find, and can afford.
  2. Place lobster in a bowl, squeeze a little lemon over it and toss.
  3. Add garlic, and equal parts mayonnaise and parmesan. Toss together.
  4. Lightly toast bread. Butter well. Top with lobster mixture.
  5. Heat oven to 400. Bake about 10 minutes, or until heated through.

One Comment

  1. Nancy Hodges says:

    Looks like the perfect treat!

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