While we were in Boston, perfecting our lobster catching techniques, we ate our lobster within hours of pulling it out of the traps and it was just amazing as you might think! Unfortunately, in Atlanta - we don't have that capability which is why this lobster bruschetta recipe is perfect for people like my brother who get tired of eating plain lobster AND for those of us who DON"T have endless amounts of lobsters at our fingertips. It doesn't take a huge amount of lobster to really set this bruschetta apart either so it's completely affordable for those of us who don't happen to have a boat docked in the Boston Harbor.
Lobster Roll Bruschetta
1/2 cup red wine vinegar
1 Tablespoon sugar
1/8 teaspoon red pepper
2 small shallots, peeled and cut into thin rings
8 ounces lobster meat (2 tails)
French Bread Baguette, split lengthwise
1/4 olive oil
2 large tomatoes, chopped
1 1/2 Tablespoons fresh lemon juice
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon peper
5 Tablespoons canola mayonnaise
Stir together lobster meat, oil, tomato, lemon juice, parsley, basil, salt and pepper.
Spread 1 1/2 Tablespoons mayonnaise on cut side of each bread. Top with lobster mixture and pickled shallot.
I love the thrill of pulling up a lobster trap anxious to see what treasures from the sea await. I even love putting on the bibs and gloves to retrieve the lobsters that had found their way into the trap. And mostly, I love cooking up the delicious crustaceans and eating until I cant possibly take in another bite. There is just nothing better than fresh lobster and even though I don't get to experience the trill of catching my own lobster often, I can still enjoy some lobster from time to time. I love this Lobster Bruschetta recipe because it's delicious and it reminds me of your fun trip to Boston last Fall.
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