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Mango Avocado Lobster Toast

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  • 2- 6 ounce lobster tails cooked, meat removed and chopped (about 1- 1/2 cups meat)
  • 1-2 tablespoons of mayonnaise depending on how creamy you like it
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • 1 tablespoon fresh dill finely chopped + more for garnish
  • 1/4 cup finely chopped mango + more for garnish
  • 1/2 a ripe avocado
  • Toast rounds


  • If your toast rounds aren't crispy enough, begin by laying them out on a baking sheet. Sprinkle with a little olive oil and salt, and toast at 400 degrees for about 10 minutes, flipping the rounds over halfway through toasting. Remove from the oven and set aside to cool.
  • Next, in a medium-sized bowl, stir together the mayonnaise, lemon zest, lemon juice and the dill. Toss in the lobster and mango, and mix together.
  • To assemble the bites, mash a small amount of avocado (about 1/2-1 teaspoon) on a toast round. Top with about a tablespoon of the lobster salad. Garnish with additional mango and dill, if desired, then place on a serving tray. Repeat this process until you have used up the lobster salad. Serve immediately.


Serve alone as an appetizer or with a green salad for a light lunch. Pairs well with white wine.
These bites should be served immediately. However, the rounds can be toasted 24 hours in advance and stored in a ziplock bag or airtight container. Additionally, the lobster salad can be prepared a day in advance and store in the fridge in an airtight container. Then, assemble the bites right before serving.
Instead of mango, try using pineapple, or even a combination of pineapple and mango.

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