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Tourism PEI

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.

Lobster and Béarnaise Toasts with Charred Corn Relish