Lobster Bruschetta

By Kplmrm

This modern take on the classic lobster roll is the perfect dish for an elegant luncheon or brunch.

4 servings

•PREP: 1 hour •TOTAL: 1 hour 50 minutes



•Nutritional Information
One serving contains:
Calories (kcal) 430.68
%Calories from Fat 32.9
Fat (g) 15.75
Saturated Fat (g) 2.39
Cholesterol (mg) 63.10
Carbohydrates (g) 44.41
Dietary Fiber (g) 2.67
Total Sugars (g) 5.39
Net Carbs (g) 41.74
Protein (g) 26.54
Sodium (mg) 423.9

Ingredients

• •2 1 1/2- to 13/4-pound live lobsters
• •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

Details

Adapted from bonappetit.com

Preparation

Step 1

•Cook lobsters in large pot of boiling salted water until shells are pink, about 9 minutes. Transfer to large rimmed baking sheet and let stand until just cool enough to handle. Remove lobster meat from shells; cut into 1/2-inch cubes. Mix onion and vinegar in large bowl; let stand 5 minutes.

•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.

•Lightly toast bread. Rub with whole garlic clove. Drizzle with oil. Divide lobster salad among toasts.