My cousin Robin came up with this truly simple but wickedly decadent bruschetta. At first you eat with your eyes and then you dive in face first with your mouth. It's so fresh. This is the perfect summer appetizer or light lunch.
Lobster Bruschetta
8-10 Servings
4 small Lobster Tails, removed from shell and cut into bite size pieces
1 tbsp butter
2 small cloves garlic, minced
1 pint multi coloured cherry tomatoes, cut in half
1 ripe avocado, diced
1 tbsp fresh chili (optional)
2 tbsp each flat leaf Parsley and Chives, rough chopped
Small baguette, sliced on the bias (to create more surface area) into 8-10 slices
Olive oil
Pre-heat the oven to 400F or the grill. Drizzle the bread with olive oil and grill or bake for about 10 minutes, or until pieces are lightly toasted. Set aside
In a saute pan, melt the butter over medium heat and toss in the garlic and lobster. Cook for 2-3 minutes or until the lobster is done. Do not over cook! Set aside to cool in a bowl with all of the juices and garlic from the pan.
In a bowl combine the tomatoes, avocado, chili and half of the herbs. Season with a little salt and pepper. Add in the cooled lobster, with the garlic and juices. Lightly combine.
Place a mound of the mixture on the toasted baguette and garnish with the reserved parsley and chives.
