• 2 ripe medium avocados
• 2 teaspoons fresh lemon juice
• Fine grain sea salt
• 4-6 slices of Pane Turano
• 2-3 small lobster tails
• ½ jalapeño, very thinly sliced or finely chopped
• 2 teaspoons finely chopped chives
• Extra virgin olive oil

① Slice your avocados in half lengthwise. Remove the pits and scoop them into a bowl. Add the lemon juice and a good pinch of sea salt, and mash with a fork until relatively smooth. Briefly set aside.
② Pre-heat your broiler on high, and slice your bread into pieces roughly ¾-inch thick. Arrange the bread on a baking sheet and broil for 1-2 minutes per side until nice and toasty.
③ To cook the lobster, boil a pot of water then bring down to a simmer, drop the lobster tails in the water and cook for 3-5 minutes until bright red in color. Once fully cooked, drain the water and set the lobster tails in the refrigerator to cool down. Once cooled, cut the tails and chop the lobster into smaller pieces.
④ Spread each piece of toast with a thick layer of avocado mash. Top with lobster, then sprinkle with jalapeño and chives. Drizzle each with a teensy bit of olive oil.