Lobster Club on Brioche Toast with Vanilla Bean Aioli Recipe
Lobster Club on Brioche Toast with Vanilla Bean Aioli
Flavors of Canada
Total time: 15 to 30 minutes
Preparation time: 20 minutes
Cooking time: None
Difficulty: Easy
Chef's Note
The Art of Entertaining
These are bite-sized sandwiches about the size of half a baguette slice. The red lobster and green leaves provide the perfect Christmas note. For a sophisticated garnish, I recommend using a pastry bag to pipe a tiny rosette of aioli onto each canapé. If you're not a garlic lover, replace the aioli with some good homemade mayonnaise.
Sebastien Centner, director of Eatertainment Special Events, Toronto
Ingredients for 12 canapés
- 1 Lobster tail, poached and cooled
- 1 loaf ficelle bread, thinly sliced
- 125 ml (1/2 cup) aïoli
- 1/4 tsp. vanilla bean
- 4 yellow cherry tomatoes, sliced
- 12 sprigs pea shoot seedlings
  1. Cut 12 slices of thin baguette, cut each in half to form a half-moon, lightly toast in oven
  2. Slice 12 thin slices of lobster meat
  3. Slice 12 thin slices of tomato


  1. Squeeze a small dot of vanilla bean aioli on bottom toast with a single pea shoot leaf.
  2. Place a thin slice of lobster meat on leaf then a yellow tomato slice on top.
  3. Squirt vanilla aioli 1/4 tsp, onto each slice of tomato, then top with second toast.
  4. Place dot of vanilla aioli and pea vines on top for garnish as shown in photograph.
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