Padma Lakshmi's Lobster Bruschetta
Recipe courtesy of Padma Lakshmi
These bruschette are children of the much-beloved lobster rolls that are such a favorite along the East Coast. They are very easy to make and quite a bit more decadent than the normal bruschetta of tomato and basil. They are also more filling. I always make extra filling to have leftovers.
Servings: Serves 6–8
Ingredients
Directions
Place the bread slices on a platter. Combine the remaining ingredients in a bowl; mix well. Top each slice of bread with approximately 2 to 3 heaping tablespoons of the lobster mixture. Serve as an appetizer. If making these for a cocktail party, cut each slice of bread into smaller, bite-size pieces and top with just a teaspoon of the lobster mixture.
*For a variation or when lobster isn't available, try substituting a firm white fish, poached; cooked shrimp and crab are also lovely.
*For a variation or when lobster isn't available, try substituting a firm white fish, poached; cooked shrimp and crab are also lovely.