Lobster and Avocado Tostadas

Page 56 of Straight from the Line, by

Looking for new ways to enjoy Nova Scotia lobster? Try this recipe with a twist from Chef Jason Lynch’s new cookbook, Straight from the Line. For more easy, fresh, and inspiring dishes, you can purchase the book now in both paperback and ebook formats. It's also available now in large and independent bookstores.

Serves: 8, Time: 45 minutes

Lobster and Avocado Tostadas


  • 1 pound lobster meat
  • 1 tablespoon olive oil
  • 2 tablespoons mayonnaise
  • 3 tablespoons finely chopped red onion
  • 1 jalapeño, stemmed and finely chopped
  • 3 plum tomatoes, cored, seeded, and chopped
  • 1/4 cup lightly packed cilantro leaves, chopped
  • Zest and juice of 2 limes
  • Salt and black pepper
  • 8 flat tostada shells, packaged or homemade
  • 1 avocado, pitted and thinly sliced
  • Cilantro sprigs
  • 2 limes, quartered


Place the lobster meat in a bowl and remove any remaining cartilage by hand. Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, lime zest, and lime juice to the lobster meat. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended. Season well with salt and pepper. Top each tostada shell with a generous serving of the lobster meat mixture, then place a few slices of avocado over top, and garnish with a sprig of cilantro. Serve each with a lime wedge.

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