Lobster and Béarnaise Toasts with Charred Corn Relish

• 1 Ear of Corn - Charbroiled and shucked
• 1 oz Red Onion - Grilled and chopped fine
• Green Zucchini - Grilled and Diced small
• 2 Tbsp. Chives - Cut Fine
• 2 Tbsp. Extra Virgin Olive Oil
• Fresh Lemon Juice (From ½ of a lemon)
• 3 Tbsp. Chopped fresh basil
• Salt/Pepper to Taste

LOBSTER AND BÉARNAISE TOASTS

• ½ lb Cooked Lobster - Chopped
• 12 Pieces - Brioche Bread - 2" round - toasted lightly
• 1 Cups Classic Béarnaise Sauce
• Micro Greens for Garnish

METHOD: Combine all the ingredients for the corn relish and season with salt and pepper - set aside. Top each brioche toast evenly with the chopped lobster. Spoon 1 tbsp of Béarnaise and blow torch lightly. Spoon 1 tbsp of relish on top and serve.