Lobster Bruschetta

  • 2 oz. slipper lobster meat, 1/4-inch dice  
  • 1/2 oz. onion, yellow, 1/4-inch dice   
  • 1/2 oz. red pepper, 1/4-inch dice   
  • 1 tsp. extra virgin olive oil   
  • 1/4 tsp. garlic, minced   
  • 1 oz. corn, thawed    
  • 1 tsp. chopped parsley, fresh minced  
  • 1/2 each green onions, 1/4-inch diced   
  • 1 tbsp. Roma tomato, 1/4-inch diced  
  • 1 tsp. lemon juice    
  • 1/4 tsp. Kosher salt     
  • 1/8 tsp. paprika     

Thaw the lobster meat then cut into a 1/4-inch dice and reserve. Cut the onion and red pepper into a 1/4-inch dice and reserve.

Heat the olive oil in a 10-inch sauté pan set on medium-high heat.  Add the lobster, onions, pepper, minced garlic and thawed corn and cook for 4 minutes, tossing often. Place it into a mixing bowl and allow to cool slightly.

Add minced parsley, 1/4-inch diced green onions, 1/4-inch diced Roma tomato without seeds, lemon juice, Kosher salt and paprika to the lobster mixture and toss well. Place into a container.

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