Open-Face Lobster Club Sandwiches With Citrus Aioli

Set the oven at 350 degrees F. Have on hand a rimmed baking sheet.

Halve the avocado, remove it from the peel, and cut each half into 12 wedges to make 24 pieces. Sprinkle them with lemon juice.

Using a 2-inch-round cookie cutter, stamp out 24 circles from the slices of brioche or challah and transfer them to the baking sheet. Toast the rounds in the oven for 8 to 10 minutes, turning them once, or until they are golden. Set aside.

Cut the lobster meat into 24 large pieces.

To make the aioli: In a bowl, stir together the mayonnaise, garlic, grated rinds, and orange juice until the mixture is smooth.

To assemble: Spread a thin layer of the mayonnaise mixture on each of the toasts. Place a piece of avocado on top and garnish with lobster, a dollop of aioli, and bacon. Serve at once.