Recipes // Main Dish Seafood // Maine Lobster, Asparagus, Sweet Pea & Tarragon Toasts

Maine Lobster, Asparagus, Sweet Pea & Tarragon Toasts


By Chef Michael Batt

Serves 6

Dish Ingredients:

  • 24 Thin Slices of Baguette
  • 2 Tbsp E.V. Olive Oil
  • Salt & Pepper to taste
  • ½ lb. Cooked Maine Lobster (Cut into ½ inch pieces)
  • ½ Cup Fresh Shelled Peas (From Farmers Market if possible)
  • ½ Cup Asparagus Tips (From Farmers Market if possible)
  • 2 Tbsp Chopped Tarragon
  • ¼ Cup Hellman’s Mayo
  • 1 Tbsp Lemon Juice
  • 1 tsp Grated Lemon Zest
  • 1 tsp Hazelnut Oil
  • Salt and Pepper to taste


  1. To prepare the toasts preheat oven to 350.

  2. Arrange the slices of bread on a baking sheet; drizzle them with the olive oil and sprinkle lightly with salt and pepper.

  3. Bake in the oven until they are crisp and golden brown, about 5 minutes. Cool to room temp. and set aside.

  4. Bring a pot of salted water to a boil.

  5. Add the peas and cook until tender, about 5 minutes.

  6. Shock in ice water and set aside. Repeat with the asparagus.

  7. Combine the lobster, peas, asparagus, tarragon, mayo, lemon juice, zest and hazelnut oil in a boil.

  8. Season to taste with the salt and pepper. Arrange the toasts on a serving tray and spoon the lobster mixture onto each toast.

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