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Crispy lobster toast

Crispy lobster toast

  • Lobster
  • Takeaway and outdoor serving
  • Spring
Time:30 min
Time:30 min


5 lobsters, cooked

10 slices ciabatta

10 eggs, poached


400 g homemade mayonnaise

100 g pickled gherkins

½ bundle tarragon

4 tbsp capers

2 tbsp mustard

2 tbsp parsley

A squeeze of lemon juice

Chives and lemon slices to garnish

Cooking instructions

Remove all the meat from the lobsters; claws, legs, tail etc. Preserve the larger pieces for presentation and set the meat aside for later use.

Slice the ciabatta and toast the slices.

Mix mayonnaise, diced gherkins, chopped tarragon, crushed capers, mustard and chopped parsley to a tartare sauce. Season it with lemon juice, salt and pepper. Mix the smaller pieces of lobster into the sauce.

Plate the toast with a couple of salad leaves, add the tartare sauce and place the bigger chunks of lobster on top with the poached egg. Sprinkle chopped chives over the sandwich and serve with a few lemon slices.