Lobster Roll Bruschetta

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.

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 Fresh, Juicy, and 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…

Ingredients

• 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

How to Make Lobster Roll Bruschetta?

Step 1:

Preheat oven to 450F. Coat the baking sheet with olive oil.

Step 2:

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, and 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 the tail then cut it into medium-small chunks (like the size of a penny? or nickel? You get the point) then place them in a large bowl.

Step 3:

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.

Step 4:

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.

Step 5:

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 of minutes) or grill them on an actual grill.

Step 6:

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.

Kitchen Equipment Needed

• Kitchen shears
• Baking sheet
• Microwave-safe bowl
• Large mixing bowl
• Grill pan (or oven for toasting)
• Cutting board
• Knife

What to Enjoy with Lobster Roll Bruschetta?

Lobster Roll Bruschetta is so good, but I love pairing it with the right sides to make it even better, One of the best options is Puree Garlic Potatoes, which add a creamy, buttery flavor that I love so much to this lobster meal. Also, a crispy Parmesan asparagus fries or a side of truffle fries is a nice option to have too. I know some people love it with cucumber soup or grilled corn which pairs so well with the lobster’s sweetness.

FAQ

What is Lobster Roll Bruschetta made of?

It’s made of lobster meat, of course, diced tomatoes, celery, shallots, herbs, and a lemony dressing, all served on toasted French bread with mayo.

What does Lobster Roll Bruschetta taste like?

It has a mix of sweet lobster, tangy shallots, crunchy celery, juicy tomatoes, and a fresh herb taste on crispy bread.

Can I use frozen lobster tails?

Yes.

How do I store leftovers?

Store the lobster mixture in an airtight container in the fridge for up to 2 days. Keep the bread separate.

Can I use a different type of bread?

Yes, ciabatta works well.

Is this dish spicy?

It has a slight taste from red pepper flakes, but not too much.

What’s the best way to cook lobster for this recipe?

Baking is simple, you can also steam or boil it.

Can I add cheese?

It’s not traditional, but you can do that if you want.

What if I don’t have a grill pan?

You can toast the bread in the oven.

Can I use pre-cooked lobster?

Yes, just chop and mix it directly with the other ingredients.