Step 1: Crostini ... I like to prepare these ahead of time to make it easy. Very lightly brush the crostini on each side with olive oil. Then, toast in a 400 degree oven on a baking sheet, lined with parchment or foil (for easy clean up), until golden brown on both sides (5-7 minutes). Let them cool. You can serve them immediately; or, you can store these (once cooled), in a ziploc storage container or bag. Don't refrigerate, just keep on the counter.
Step 2: Lobster ... First, you want chunks of lobster for this, claw meat doesn't work. I used FL lobster, but main lobster tails or other varieties can be used. I like to prepare these ahead as well; and, actually prefer to serve it chilled.
Step 3: I usually boil the lobster, in plenty of salted water; time will depend on what type of lobster I am using. Once done; remove to the counter, squeeze the remaining orange half over the lobster meat; and let it cool. Then, when it is cool enough to handle; remove the meat from the tail in 1 piece. Chop the lobster in to bite size pieces; and chill until ready to use.
Step 4: Avocado Spread ... Add everything to a bowl; and mix until combined. Then, chill for at least 1 hour. I wouldn't make it more than a few hours ahead. It can start to turn and discolor.
Step 5: Finish ... Spread the avocado mix on the crostini, top with a couple of pieces of lobster; and, garnish with a few pieces of the blood orange, mint and cilantro leaves.
Step 6: ENJOY! ... What's nice, is everything can be made ahead. And, it is served cold or room temp. Very easy to put together; and, perfect for a party.
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