ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lobster Panzanella

Quentin Bacon
Prep time 35 mins
Yield

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

Prep: 15 minutes; Stand: 20 minutes; Total Time: 35 minutes.

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

Nutrition 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

How to Make It

  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.