LOBSTER BRUSCHETTA

LOBSTER BRUSCHETTA image

Yield 4

Number Of Ingredients 11

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2 1 1/2- to 13/4-pound live lobsters
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

Steps:

# Cook lobsters in large pot of boiling salted water until shells are pink, about 9 minutes. Transfer to large rimmed baking sheet and let stand until just cool enough to handle. Remove lobster meat from shells; cut into 1/2-inch cubes. Mix onion and vinegar in large bowl; let stand 5 minutes. # Add lobster meat, tomatoes, celery, shallot, minced garlic, Madeira, basil, and 1/4 cup oil to bowl with onions. Toss to coat. Let stand 30 minutes for flavors to blend. # Lightly toast bread. Rub with whole garlic clove. Drizzle with oil. Divide lobster salad among toasts.