Open-faced Lobster "Rolls" with Avocado Spread - Northern Michigan's News Leader

Open-faced Lobster "Rolls" with Avocado Spread

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2 Lobsters
1/2 tsp Fennel seeds
1 Haas avocado
3 tbs Fresh lemon juice
2 Scallions (thinly sliced on the bias)
  Coarse salt and freshly ground pepper
4 slices Rustic Italian bread (grilled or toasted)
2 cups Watercress
2 tsp Extra virgin olive oil
  Finely grated lemon zest


Prepare an ice water bath. Bring a large pot of water to boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes (do not let water boil). Transfer to ice water bath using tongs. Let stand for 10 minutes to cool.

Crack lobster claws, knuckles, and tails, and remove meat. Chop meat into chunks. Toast fennel seeds in a skillet over medium-high heat for 1 minute; grind. Transfer to a food processor; pulse with avocado, 2 tablespoons lemon juice, 2 teaspoons scallions, 1/2 teaspoon salt, and some pepper until smooth.

Spread avocado mixture onto bread; top with watercress. Arrange lobster meat on top and sprinkle with remaining scallions. Drizzle with remaining tablespoon lemon juice and the oil. Garnish with lemon zest.