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Lobster Bruschetta


  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American

Description

This easy recipe for lobster bruschetta is the perfect fancy appetizer or light lunch. Full of seafood and vegetable goodness!


Ingredients

  • 2 1 1/2- to 1 3/4-pound lobster, steamed, shelled and torn into bite-sized pieces
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons white balsamic vinegar
  • 8 ounces tomatoes (about 2 medium), each cut into 6 wedges
  • 1/2 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
  • 1/4 cup extra-virgin olive oil plus additional (for drizzling)
  • 4 5x4x1/2-inch slices sourdough bread

Instructions

  1. Mix onion and vinegar in large bowl; let stand 5 minutes.
  2. Add lobster meat, tomatoes, celery, shallot, minced garlic, Madeira, basil, and 1/4 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.