Lobster Panzanella

lobster-panzanella Recipe
Quentin Bacon
Prep: 15 minutes; Stand: 20 minutes; Total Time: 35 minutes.

Yield:

Makes 4 servings (serving size: 1 cup salad and 1 whole-wheat toast)

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 167
Fat 6 g
Satfat 2 g
Monofat 3 g
Polyfat 1 g
Protein 19 g
Carbohydrate 9 g
Fiber 1 g
Cholesterol 65 mg
Iron 1 mg
Sodium 435 mg
Calcium 76 mg

Ingredients

3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 cups cooked lobster meat, coarsely chopped (3/4 pound)
2 cups cherry tomatoes, halved
1/4 cup chopped shallots
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil, plus additional leaves for garnish
4 slices whole-wheat bread, cut into 5- x 3-inch pieces and toasted

Preparation

1. Whisk together first 4 ingredients (through black pepper) in a large serving bowl. Toss in the lobster and the next 4 ingredients (through basil). Stir to combine, and let stand 15 minutes.

2. Arrange the toasts on serving plates, and top evenly with lobster salad. Let stand 5 minutes for juices to soak into the bread. Garnish with additional basil leaves.