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Sunday, April 23, 2023

Lobster Bruschetta

Lobster bruschetta is a wonderful appetizer with bright flavors from ripe tomatoes, fragrant basil, sharp garlic and, of course, succulent lobster. Treat your friends and family with this delicious finger food. 

Food Lust People Love: Lobster bruschetta is a wonderful appetizer with bright flavors from ripe tomatoes, fragrant basil, sharp garlic and, of course, succulent lobster. Treat your friends and family with this delicious finger food.

Years ago, when our girls were young and we lived in a house with a pool, Sunday afternoons were devoted to swimming and lounging around. Mid-afternoon, I’d head to the kitchen to toast some baguette slices and stir up bruschetta as a snack. 

Our traditional bruschetta was very much like this lobster version, sans the lobster, of course. Tomatoes, basil and garlic combined with olive oil and vinegar – sometimes dark balsamic, sometimes white – create a flavorful mouthful that is more than the sum of its parts. 

Lobster Bruschetta

I made this recipe with the meat of one lobster and since I wasn’t serving many people, I kept the lobster bits pretty chunky. If you need to stretch it to serve more, you can add more tomatoes, garlic and basil and chop the lobster a little bit smaller. It will still be quite delicious. 

Ingredients
1 cooked lobster, about 1 1/2 lbs or 700g
2 ripe Roma tomatoes, almost 9 oz or 250g whole
Leaves from one sprig fresh basil
2 cloves garlic, minced, plus more to rub on toasted baguette
1 teaspoon fine sea salt
1 tablespoon good quality olive oil
1 tablespoon white balsamic vinegar
About 20 slices baguette, toasted

Method
Rub the toasted baguette slices with garlic and set aside. 


Remove the meat from the lobster and cut it in to small chunks. 


Cut the tomatoes in half. Cut out the hard core and remove the pulp and seeds. Dice them into small cubes.


Stack the basil leaves one on top the other and roll them up. Slice them thinly, a technique chefs call chiffonade. 


In a mixing bowl, combine the tomatoes, minced garlic, basil and sea salt along with the olive oil and vinegar. 


Add in the lobster and stir again.


Or if you are passing the lobster bruschetta around and it will get eaten quickly, you can top them all just when you are ready to serve. If you top the bread too early, it can get soggy and no one wants that. 


Enjoy! 

It’s Sunday FunDay and today we are sharing recipes that would be perfect for a Spring brunch. Check out the links below. 



 
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Food Lust People Love: Lobster bruschetta is a wonderful appetizer with bright flavors from ripe tomatoes, fragrant basil, sharp garlic and, of course, succulent lobster. Treat your friends and family with this delicious finger food.

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