LOBSTER BRUSCHETTA

Lobster Bruschetta image

Provided by @MakeItYours

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. Adapted from Caiola. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Picnic Sandwiches Slideshow.