Lobster Bruschetta
- 2 1 1/2- to 13/4-pound lobster, steamed, shelled and torn into bite-sized pieces
- 1/2 cup thinly sliced red onion
- 2 tablespoons white balsamic vinegar
- 8 ounces tomatoes (about 2 medium), each cut into 6 wedges
- 1/2 cup finely chopped celery
- 1 small shallot, finely minced
- 2 peeled garlic cloves; 1 minced, 1 whole
- 2 tablespoons Madeira
- 3 extra-large basil leaves, torn
- 1/4 cup extra-virgin olive oil plus additional (for drizzling)
- 4 5x4x1/2-inch slices sourdough bread
- Produce
- Basil, large leaves (3)
- Celery (1/2 cup)
- Red onion (1/2 cup)
- Shallot, small (1)
- Tomatoes (8 ounces)
- Seafood
- Lobster (3 pound)
- Condiments
- Balsamic vinegar, white (2 tablespoons)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil plus, extra-virgin (1/4 cup)
- Beer, Wine & Liquor
- Madeira (2 tablespoons)
- Other
- 4 5x4x1/2-inch slices sourdough bread
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published March 3, 2011 (1 year ago).
16 people saved this recipe.
