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
  • 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.


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