Lobster and Corn Bruschetta with Avocado

Bring a taste of coastal entertaining to your table with this Lobster and Corn Bruschetta with Avocado. Sweet, succulent lobster pairs beautifully with fresh corn and creamy avocado, layered over crisp toasted bread for an elegant appetizer that's full of vibrant flavor. Perfect for summer gatherings, celebrations, or intimate evenings with friends, this recipe delivers a beautiful balance of freshness, texture, and sophistication in every bite.

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Serving Size

6 - 8

Difficulty

Easy

A close-up shot of a piece of toasted bread topped with a creamy corn and bacon salad, garnished with fresh avocado slices, set on a wooden surface with other blurred servings in the background.

Ingredients

7 1/2 tbsp grapeseed oil

1/4 tablespoon champagne vinegar

1 shallot; minced

Kosher salt; to taste

Freshly ground black pepper; to taste

1 tablespoon fresh basil; finely chopped

1 lime; juice and zest

8 oz lobster meat; cooked and chopped

1 cup cooked corn kernels

1/4 cup diced red bell pepper

1 baguette; sliced

3 cloves garlic; peeled; cut in half

3 1/2 tbsp olive oil

1/2 avocado; thinly sliced

Cooked Lobster Claw & Knuckle Meat

$159.95

Instructions

1. Preheat oven to 350 degrees. In a small bowl, combine the grapeseed oil, vinegar, shallot, salt, pepper, basil, lime juice, and zest. Whisk together until well incorporated; set aside.

2. In a large mixing bowl, combine lobster meat, corn, and bell pepper. Pour dressing over the mixture and stir until well incorporated.

3. Rub garlic on sliced baguette and brush with olive oil. Place on sheet tray in a single layer. Bake for about 8 minutes, until lightly toasted.

4. Spoon portions of the lobster mixture onto the toasted slices of baguette. Transfer to a serving plate and garnish with slices of avocado.

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