Lobster Bruschetta

So, the Southern husband and I have this thing we do on Saturday nights called The Restaurant Project, and it goes like this: every Saturday night we go to a new restaurant we have never been before.  We started it about a year ago and it has been a year of fabulous dinners, a few clunkers, and some adventurous expeditions where I have said fervent prayers of thanksgiving that someone out there invented the GPS.

One of the rules of the restaurant project is that in addition to getting two different entrees, we also must order at least one dessert.  All of which adds up to good substantial eats on Saturday nights…and why I have decided I need to institute an addition weekly tradition which I am kicking off with this scrumptious lobster recipe, and which I am christening “Friday Night Lights.” 

In a nutshell, we are going to cuddle up on the sofa every Friday night while the teenager is out gallivanting around, and we are going to have a light but still wonderful supper that is an appetizer only…something new every Friday night.  This will both balance out (I hope) the Saturday extravaganza, and also give me the chance to work my way through my teeteringly tall pile of appetizer recipes.  Because while I would love to have weekly fancy dinner parties wherein I make fancy finger foods, somehow I haven’t figured out a way to work that into my life yet.  I’ll try to be organized enough to post these on Thursdays so you can follow along with us on Fridays if you want to!

So here you go, the first Friday Night Lights supper: a quick and easy bruschetta.  Lightly toasted slices of Italian bread brushed with olive oil and topped with a mixture of chopped lobster, red onion, shallots, tomato and fresh torn basil, all tossed with a little bit of Madeira wine.  

Where did I get the fresh basil in the midst of the winter, you ask?   Well let’s just say that the Aerogarden has been so successful that I am now making herb bouquets and distributing them around the house.

But that is a topic for a whole ‘nother post.  Meantime, Friday Night Lights, baby.  It’s not just a great television series anymore.

Lobster Bruschetta, adapted from Bon Appetit  

Lobster Bruschetta
  • 2 1½- to 13/4-pound lobster, steamed, shelled and torn into bite-sized pieces
  • ½ cup thinly sliced red onion
  • 2 tablespoons white balsamic vinegar
  • 8 ounces tomatoes (about 2 medium), each cut into 6 wedges
  • ½ cup finely chopped celery
  • 1 small shallot, finely minced
  • 2 peeled garlic cloves; 1 minced, 1 whole
  • 2 tablespoons Madeira
  • 3 extra-large basil leaves, torn
  • ¼ cup extra-virgin olive oil plus additional (for drizzling)
  • 4 5x4x1/2-inch slices sourdough bread
  1. Mix onion and vinegar in large bowl; let stand 5 minutes.
  2. Add lobster meat, tomatoes, celery, shallot, minced garlic, Madeira, basil, and ¼ cup oil to bowl with onions. Toss to coat. Let stand 30 minutes for flavors to blend.
  3. Lightly toast bread. Rub with whole garlic clove. Drizzle with oil. Divide lobster salad among toasts.


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  1. a Broad says

    Weeping at the sight of Lobster. I have not had any since living in Buenos Aires. And we were just talking about a pasta sauce my husband used to make with fresh lobster ..
    I like your Reviews on Yelp. I knew all the names of the restaurants ! It has been so long since we were there, but I guess good food remains a good memory for a long time.

  2. vanillasugar says

    living on cape cod we have to be creative with our lobster or it gets boring. so this is bookmarked for sure. gorgeous photo!

  3. City Share says

    The recipe looks delicious, but I can't eat shellfish. I can however incorporate you idea of appetizer Friday to balance out the Saturday night out. Here's to Friday Night Lites.

  4. Joanne says

    Well, when you DO figure out how to incorporate fine dinner parties into your life, can you let me know?n because I'd really like to have some as well. But med students don't seem to be so keen on the idea of me making salmon en croute or some other ridiculous thing. I think I can sneak in some appetizers for lunch though. Seems like a good light delicious idea. Love this bruschetta.

  5. Amy's Cooking Adventures says

    What a fun idea! When my kiddies are old enough to fend for themselves, I think I'll have to talk my husband into Saturday night dates!

  6. PoetessWug says

    Hubby and I have a 'Date Night' every Friday night that is sort of like your Saturday extravaganza. A light night meal the night before 'ain't a bad idea!' What a great looking light meal this one looks to be too!

  7. Cakewalk Yarns says

    I love the idea of an herb bouquet. I just bought new pots for my kitchen window & seeds today (this has been attempted many times in the past and always ended in futility by mid May…should break down & buy the aerogarden)

  8. Vicki says

    Think I could veggie-ize this with soft mozzarella? Trader Joe's has great basil in right now. There's a pack in the fridge destined for pesto.

  9. Fun and Fearless in Beantown says

    This is such a great idea and a wonderful way to work through those appetizer recipes!

  10. ericucci says

    Love the Friday Night Lights idea! We love munching on appetizers – oftentimes our meals will consist of a simple tray of meats, cheeses, and olives (with a little wine or beer to wash it down).

    With the bruschetta, what would you think about trying other kinds of seafood? Do you think shrimp or crab would have the same effect?

  11. Sarah from 20somethingcupcakes says

    What a great idea! I love staying in on Friday nights but usually am exhausted from a long week at work, so a simple appetizer night may be just the thing.

  12. Kate Morgan Jackson says

    ericucci: I think this would be great with either one! You'd want to cut up the shrimp unless you used those baby ones – personally I'd get the nice big ones and cut 'em up. :)


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