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Seriously though, this lobster roll bruschetta was so good that we ate it for dinner the other week. Just lobster roll bruschetta and nothing else


  • olive oil

  • 2 x 6 oz lobster tails

  • 1/2 cup red wine vinegar

  • 1 tablespoon granulated sugar

  • 1 teaspoon crushed red pepper flakes

  • 2 shallots, thinly sliced

  • juice of one lemon

  • 2 roma tomatoes (about 8 oz), diced

  • 1 large celery stalk, finely chopped (I sliced the celery stalk long ways 3-4 times then diced it horizontally)

  • 2 tablespoons minced parsley

  • 2 tablespoons minced basil

  • sea salt and black pepper, to taste

  • 8 medium to large slices of french bread (8-10oz - like this size not baguette size)

  • 1/4 cup olive oil mayo


  1. Preheat oven to 450F. Coat baking sheet with olive oil.

  2. Prep and cook the lobster tails: Using kitchen shears, make a lengthwise cut through the top of each lobster shell then press open the shell slightly. Place the lobster tails, cut sides up, on the prepared baking sheet. Drizzle a little olive oil over each tail then bake for 8-10 minutes (the lobster meat should be opaque and the tail should be bright red). Remove from heat, allow tails to cool slightly so you can handle them. Remove lobster meat from tail then cut it into medium-small chunks (like the size of a penny? nickel? you get the point) then place them in a large bowl.

  3. Shallot prep: While the lobster is cooking, prep your shallots. Add red wine vinegar, sugar, and crushed red pepper flakes to a small (microwave safe) bowl. Heat mixture in the microwave for about 1 1/2 minutes then stir until the sugar dissolves. Add sliced shallots to the bowl and let sit for 5 minutes. After 5 minutes, drain the bowl keeping the shallots and most of the red pepper flakes inside the bowl. Transfer shallots and red pepper flakes to a large bowl with the lobster chunks.

  4. Mix it all together: To the large bowl with lobster meat and shallots, add the lemon

  5. juice, diced tomatoes, chopped celery, parsley, basil, then sea salt and black pepper, to taste.

  6. Grill (or toast) your french bread slices: Heat a grill pan (with ridges) over medium-high heat. Lightly brush one side of each french bread slice with olive oil. Place slices, olive oil side down, on the hot grill pan and sear for about 2 minutes or until you see pretty grill marks. Alternatively, you could toast your french bread slices in the oven (already preheated to 450F for a couple minutes) or grill them on an actual grill.

  7. Assemble: Spread a little mayo on each grilled french bread slice then top with a spoonful of lobster roll mixture. Garnish with additional minced parsley and/or basil if you so wish.


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