Lobster Bruschetta
This easy and elegant lobster bruschetta is a perfect appetizer or light meal. Toasted Italian bread is topped with a fresh mixture of lobster, tomatoes, herbs, and a touch of sherry for a delicious bite.
Equipment
- Mixing bowl
- Knife
- Cutting board
- Toaster, broiler, or skillet
Ingredients
- 1 ½ to 1 ¾ pounds lobster steamed, shelled, and cut into bite-sized pieces
- 1 shallot peeled and thinly sliced
- 2 tablespoons white wine vinegar
- 1 cup cherry tomatoes halved
- ½ cup finely chopped celery
- 2 tablespoons sherry
- ¼ cup fresh chopped parsley or basil
- ¼ cup extra-virgin olive oil plus extra for drizzling
- 4 slices Italian bread about 1 inch thick
- Salt and pepper to taste (optional)
Instructions
- Soften the Shallots: In a large mixing bowl, combine the sliced shallot and white wine vinegar. Let it sit for 5 minutes to soften and mellow the flavor.1 shallot, 2 tablespoons white wine vinegar
- Prepare the Lobster Mixture: Add the lobster, cherry tomatoes, chopped celery, sherry, herbs, and ¼ cup of olive oil to the bowl with the shallots. Toss until everything is evenly mixed. If desired, season with a pinch of salt and pepper. Let it sit for 30 minutes to allow the flavors to blend.1 ½ to 1 ¾ pounds lobster, 1 cup cherry tomatoes, ½ cup finely chopped celery, 2 tablespoons sherry, ¼ cup fresh chopped parsley or basil, ¼ cup extra-virgin olive oil, Salt and pepper
- Toast the Bread: While the lobster mixture is marinating, lightly toast the slices of Italian bread in a toaster, under a broiler, or in a dry skillet until golden brown. Drizzle each slice with a little extra olive oil.4 slices Italian bread
- Assemble and Serve: Divide the lobster mixture evenly over the toasted bread slices. Serve immediately and enjoy!
