Tomato Tomatoe

lobster & shrimp toast

These lobster and shrimp toasts are the perfect thing to make during the summer! Lobster rolls are my all time favourite, unfortunately I live in Ontario, Canada and the ocean is very far from me. These are perfect to make when you’re craving a lobster roll and want something luxurious. I mix them with shrimp since lobster is super expensive (as most food seems to be these days). The shrimp and lobster mix takes minutes to put together. The creamy mayo adds richness and the lemon zest and juice adds the perfect balance of acidity. Fry a piece of sourdough bread in butter, top with Boston lettuce, the lobster and shrimp mix and you will love every bite!

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lobster & shrimp toast

Ingredients

• 2 lobster tails
• 14-20 shrimp
• 1/4 cup mayo – I love to use Chosen foods avocado mayo
• 1 tsp lemon zest
• Juice from 1 lemon
• 1 stalk of celery sliced very thin
• Salt and pepper yo taste
• 4 slices sourdough bread
• 3-4 tbsp Butter

Directions

1. Bring a large pot of water to a boil and add the lobster tails. They should cook for 1 minute per ounce of tail. Once the lobster is halfway cooked, add the shrimp and cook. These should take 2-3 minutes
2. Once the shrimp and lobster are cooked, remove from the water and let cool. Once cooled, roughly chop them into bite sized pieces.
3. To a large bowl add mayo, lemon zest and juice, celery, salt and pepper. Add the lobster and shrimp. Mix to combine.
4. Butter the bread on both sides and fry in a pan until golden. To the crispy toast, add Boston lettuce and top with the shrimp and lobster mix. Garnish with thinly sliced cucumber.