Ingredients
Scale
For the lobster:
- 4 whole California Spiny Lobsters, deveined
- 2 tablespoons chopped dill
- 1/4 cup chopped tarragon
- 2 tablespoons chopped parsley
- 3 tablespoons chopped chives
- 1 cup (2 sticks) unsalted butter, melted
- 2 lemons, juiced
- 1/4 cup mayonnaise plus more for finishing
- Sea salt to taste
- Flaky salt such as Maldon for finishing
For serving:
- 8 slices brioche bread
- 4 tablespoons (1/2 stick) butter, melted
- 1 pinch of sea salt
- 1 jar of caviar (optional)
Instructions
- Boil the whole lobsters in salted water for 4 minutes. Unless you have a super large pot, you will probably need to cook them one at a time. Remove using tongs and leave to cool.
- While lobsters cool, stir together the herbs, butter, lemon juice and ¼ cup mayo.
- As soon as the lobsters are cool enough to handle, remove meat from the tails. Working one at a time, set on a flat surface with belly facing down and slice each lobster in half down the center. Remove meat from tails and chop into very fine pieces. Add the chopped meat to the bowl with the buttery herb mixture and stir to completely combine; salting to taste.
- Stir the chopped meat into the bowl with the herb mixture until thoroughly combined. Salt to taste. If you’re serving cold, transfer salad to the fridge until chilled and serve with toast points and caviar at your leisure. If serving warm, divide the lobster salad evenly among the 8 halves; stuffing the meat back into the shells. Brush the tops with extra mayonnaise.
- Arrange lobster halves on two baking sheets and broil for 5 minutes or until meat is slightly toasted, taking care not to overcook. Remember that not all broilers are built the same. Finish with flaky salt such as Maldon and leave to rest while you prepare the toast points.
- Slice the crust off the bread and cut each half on the diagonal to create 16 triangles. Arrange the pieces on a baking sheet and brush with the melted butter. Sprinkle with sea salt. Broil the first side for 1½ minutes or just until toasted. Use tongs to flip and toast the opposite side for about 30 seconds or until golden. Watch them closely; taking care not to burn. Serve each lobster half with toast points and a spoonful of caviar if using.