Lobster (or Crayfish) Toast with Creamy Paprika Sauce

Overview

• Dish type: Open-faced toast / brunch / appetizer

• Flavor profile: Rich, creamy, slightly smoky, savory

• Texture: Crispy toast, tender seafood, silky sauce

• Difficulty: Medium

• Cooking method: Pan-cook + assembly

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Yield

3 large toasts (serves 1–2)

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Ingredients (Exact Measurements)

For the Seafood

• 200 g cooked lobster meat or crayfish tails, chopped into large pieces

• 1 tablespoon unsalted butter

• ¼ teaspoon salt

• ¼ teaspoon white or black pepper

For the Creamy Paprika Sauce

• 3 tablespoons mayonnaise

• 1 tablespoon tomato paste

• 1 teaspoon smoked paprika

• 1 teaspoon lemon juice

• ½ teaspoon Dijon mustard

• 1 tablespoon heavy cream (optional, for extra smoothness)

• Salt, to taste

For the Toast

• 3 slices rustic sourdough or country bread

• Olive oil, for brushing

Topping

• 2 tablespoons finely chopped onion or shallot

• Frisée or microgreens, for garnish

• Extra olive oil, a few drops

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Preparation

Step 1: Prepare the Sauce

• In a bowl, combine mayonnaise, tomato paste, smoked paprika, lemon juice, Dijon mustard, and cream (if using).

• Mix until smooth and evenly colored.

• Season lightly with salt.

• Set aside to allow flavors to develop.

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Step 2: Prepare the Seafood

• Heat butter in a skillet over medium heat.

• Add lobster or crayfish meat.

• Season with salt and pepper.

• Gently warm for 1–2 minutes, just until heated through.

• Remove from heat immediately to avoid overcooking.

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Step 3: Toast the Bread

• Brush bread slices lightly with olive oil.

• Toast in a pan or oven at 190°C / 375°F until golden and crisp on both sides.

• Let cool slightly so the sauce does not soak in too fast.

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Step 4: Assemble

• Spread a generous layer of creamy paprika sauce over each toast.

• Evenly distribute the warm seafood on top.

• Sprinkle with chopped onion or shallot.

• Finish with frisée or microgreens.

• Drizzle a few drops of olive oil over the top.

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Serving

• Serve immediately while the toast is crisp and the seafood is warm.

• Ideal as a brunch dish, light lunch, or upscale appetizer.

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Chef’s Tips

• Do not cook the lobster too long—it should stay tender and juicy.

• Smoked paprika is key for depth; regular paprika will taste flatter.

• If lobster is unavailable, high-quality shrimp or crab meat works well.

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Variations

• Spicy version: Add a pinch of cayenne or chili oil to the sauce

• Luxury version: Replace mayonnaise with half mascarpone

• Fresh version: Add lemon zest just before serving