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Lobster Bruschetta

Makes 20 pieces

Lobster Bruschetta


2 shallots, sliced thin

1/2 cup red wine vinegar

1 tablespoon sugar

1/4 teaspoon crushed red pepper

1 pound fresh cooked lobster  

5 plum tomatoes, chopped small

3 cloves garlic, minced

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

1 teaspoon fresh thyme

1 lemon, juice and zest

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 baguette, split length wise

5-6 tablespoons mayo

Salt and pepper


  1. Add the shallots, vinegar, sugar, salt, crushed red pepper and a splash of water to a bowl. Let it sit for a minimum of 30 minutes, but overnight would be best.
  2. Then, add the lobster, tomatoes, garlic, basil, parsley, basil, thyme, lemon juice and zest, olive oil, balsamic vinegar, and 1/2 teaspoon salt and pepper to a bowl. Combine and set aside. Let marinate for 30 minutes.
  3. Right before you are ready to serve, cut the baguette length wise and smear the mayo on both sides of the bread and bake on 350 for 5-7 minutes, or until toasted to you liking. Add the bruschetta to both sides of the bread, cut into small pieces and top each piece with the pickled shallots.

Notes from the Chef