Can I use frozen lobster for this recipe?

If you can't find fresh, frozen is the next best choice! Our preferred brand is Cozy Harbor. You can also swap the lobster for cooked chopped shrimp.

Shallots are part of the onion family. They are smaller and a little sweeter, and you can find them in the produce section near, yep, the onions!

I don't have sherry! Can I leave it out?

You can, although it does give this recipe a lovely sweet flavor. Madeira wine is a good substitute if you have that on hand.

Can this recipe be made ahead?

The lobster topping definitely can be made ahead (store it in the fridge in a covered container). You do want to make the toast right before serving so it stays nice and crispy.

Have a question that I didn't cover?

Pop your question in the Comments section below and I will answer pronto!

Lobster Bruschetta

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5 from 2 reviews

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

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Marinating time: 35 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Oven
Cuisine: Italian
Diet: Low Lactose

Ingredients

Scale

One 1 1/2– to 1 3/4-pound lobster, steamed, shelled and torn into bite-sized pieces
1 shallot, peeled and thinly sliced
2 tablespoons white wine vinegar
I cup cherry tomatoes, halved
1/2 cup finely chopped celery
2 tablespoons sherry
1/4 cup fresh chopped parsley or basil
1/4 cup extra-virgin olive oil plus additional (for drizzling)
4 one inch slices of Italian bread

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Instructions

Mix the shallot and vinegar in a large bowl and let it stand for 5 minutes.
Add the lobster meat, tomatoes, celery, sherry, herbs and 1/4 cup oil to the bowl with the shallots. Toss until everything is nice and mixed up and if you have time, let it all stand 30 minutes for the flavors to blend.
While the lobster mixture is marinating, lightly toast the bread and then drizzle it with a little more olive oil. Divide the lobster salad among the toasts and serve it up!

Notes

- Lobster: You can absolutely cook your own lobster for this recipe, but we always ask our friendly neighborhood seafood folks in the grocery store to steam a lobster for it, so all we need to do is shell it. Or if we are lucky, they have some fresh cooked lobster already shelled. It’s spendy, but you are worth it!

- Tomatoes: We like cherry tomatoes for this recipe (especially in the winter months when they magically still have a fresh tomato flavor) but you can use chopped larger tomatoes if you prefer.

- Herbs: We go back and forth between basil in the summer and parsley in the colder months, but either is great – so is fresh oregano!

- Bread: We recommend a loaf of fresh-baked Italian bread from your supermarket bakery. You won’t need it all, but the leftovers are wonderful!

Find it online: https://www.framedcooks.com/lobster-bruschetta/