Well this is awkward… no one commented on my last post about picking today’s post… Tom and Montana decided on lobster roll bruschetta so here we are, ya filthy animals!
LOBSTER ROLL BRUSCHETTA IS (OMG) THE BEST IDEA EVER.
But I didn’t come up with it… I read about it in last month’s Cooking Light. As soon as I read the article/recipe, I knew I had to make my own version. So again… here we are!
Traditional lobster rolls consist of: lobster meat, finely chopped celery, lemon juice, mayo, herbs like chives or parsley, plus a BUN.
For lobster roll bruschetta, we still (obviously) have chunks of delicious lobster meat but add in ingredients like chopped tomatoes (because bruschetta, duh), shallots, basil, and sliced french bread (because again… bruschetta). Another key difference is that we don’t mix the mayo in with all the ingredients… instead, we lightly coat the toasted french bread slices with a little bit of mayo to give that lobster roll taste while keeping the super freshness of a great bruschetta. The two recipes (lobster rolls and bruschetta) mesh together with a flavor BANG.
Overall, this lobster roll bruschetta is:
Savory yet slightly buttery, creamy, and sweet
Oh and.. FREAKING TASTY AS SHIT
My apologies for the language… it was just SO GOOD.
Seriously though, this lobster roll bruschetta was so good that we ate it for dinner the other week. Just lobster roll bruschetta and nothing else… I needed photographs mid-week. Life of a food blogger I guess?! Lolz.
OKAY ready for the recipe? Good, because I can’t think of anything else to say…
- olive oil
- 2 x 6 oz lobster tails
- 1/2 cup red wine vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon crushed red pepper flakes
- 2 shallots, thinly sliced
- juice of one lemon
- 2 roma tomatoes (about 8 oz), diced
- 1 large celery stalk, finely chopped (I sliced the celery stalk long ways 3-4 times then diced it horizontally)
- 2 tablespoons minced parsley
- 2 tablespoons minced basil
- sea salt and black pepper, to taste
- 8 medium to large slices of french bread (8-10oz - like this size not baguette size)
- 1/4 cup olive oil mayo
- Preheat oven to 450F. Coat baking sheet with olive oil.
- Prep and cook the lobster tails: Using kitchen shears, make a lengthwise cut through the top of each lobster shell then press open the shell slightly. Place the lobster tails, cut sides up, on the prepared baking sheet. Drizzle a little olive oil over each tail then bake for 8-10 minutes (the lobster meat should be opaque and the tail should be bright red). Remove from heat, allow tails to cool slightly so you can handle them. Remove lobster meat from tail then cut it into medium-small chunks (like the size of a penny? nickel? you get the point) then place them in a large bowl.
- Shallot prep: While the lobster is cooking, prep your shallots. Add red wine vinegar, sugar, and crushed red pepper flakes to a small (microwave safe) bowl. Heat mixture in the microwave for about 1 1/2 minutes then stir until the sugar dissolves. Add sliced shallots to the bowl and let sit for 5 minutes. After 5 minutes, drain the bowl keeping the shallots and most of the red pepper flakes inside the bowl. Transfer shallots and red pepper flakes to a large bowl with the lobster chunks.
- Mix it all together: To the large bowl with lobster meat and shallots, add the lemon juice, diced tomatoes, chopped celery, parsley, basil, then sea salt and black pepper, to taste.
- Grill (or toast) your french bread slices: Heat a grill pan (with ridges) over medium-high heat. Lightly brush one side of each french bread slice with olive oil. Place slices, olive oil side down, on the hot grill pan and sear for about 2 minutes or until you see pretty grill marks. Alternatively, you could toast your french bread slices in the oven (already preheated to 450F for a couple minutes) or grill them on an actual grill.
- Assemble: Spread a little mayo on each grilled french bread slice then top with a spoonful of lobster roll mixture. Garnish with additional minced parsley and/or basil if you so wish.
- EAT UP FRIENDS.
Recipe adapted from Cooking Light
^ Montana clearly wanted a sniff of these just like that one time with those cupcakes… she moved too quickly for me to focus on her nose this time though 🙁
Are y’all going to make this lobster roll bruschetta?! I really hope so!!! It’s the bomb dot com. Tomorrow’s recipe is blackberry buttermilk pancakes… you should make those too. BUT you’ll have to wait until tomorrow for the recipe or you could make these crispy lemon poppy seed pancakes now 🙂