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.