Padma Lakshmi's Lobster Bruschetta

Recipe courtesy of Padma Lakshmi
Oprah.com | June 02, 2008

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

8 1-inch-thick slices of crusty sourdough bread , grilled or oven-toasted on both sides
1 pound lobster meat , steamed and sliced*
1/2 cup chopped fresh chives
1/2 cup chopped flat-leaf fresh parsley
3 hot serrano chilies , chopped
1/2 cup mayonnaise
2 Tbsp. very good, unfiltered extra-virgin olive oil
1 tsp. freshly crushed black peppers
Salt
1 cup finely diced celery

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.

Printed from Oprah.com on May 26, 2012