Lobster and Avocado Tostadas


Time: 45 minutes
Serves: 8

Looking for new ways to enjoy Nova Scotia lobster? Try this recipe with a twist from Chef Jason Lynch’s (Le Caveau Restaurant at Grand Pré Winery) new cookbook, Straight from the Line. For more easy, fresh, and inspiring dishes, you can purchase the book online now in both paperback and ebook formats. It will also be available this September in bookstores across Canada.



Place the lobster meat in a bowl and remove any remaining cartilage by hand. Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, lime zest, and lime juice to the lobster meat. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended. Season well with salt and pepper. Top each tostada shell with a generous serving of the lobster meat mixture, then place a few slices of avocado over top, and garnish with a sprig of cilantro. Serve each with a lime wedge.

Recipe provided by:

Chef Jason Lynch Executive Chef at Le Caveau Restaurant
From his first cookbook, Straight from the Line, available for purchase online at ablesensepublishing.com.

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