Makes about 4 bruschetta (2 people) - double if necessary
- 1 small (about 1.25 lb.) lobster, steamed and meat removed from shell and finely chopped
- 1/2 of a celery stalk, finely chopped
- 1 T. red onion, minced
- 1 T. lemon juice
- 1 T. mayo
- 1/4 tsp. salt
- Pinch fresh pepper
- 1 T. chives
- 1 tsp. Marsala wine
- 1 T. EVOO
- 1 tsp. chives
- 4 slices challah bread, crusts removed to form rectangle bruschettas
- 1 T. butter, softened
Combine all ingredients (up to chives) with lobster meat and let stand at least 30 minutes in frig for flavors to blend.
Spread butter on challah breads on one side and grill on both sides until toasted. Immediately top with lobster mixture and serve.