Lobster Panzanella

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 from Health

Nutritional Information

Amount per serving
  • Calories: 167
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 19g
  • Carbohydrate: 9g
  • Fiber: 1g
  • Cholesterol: 65mg
  • Iron: 1mg
  • Sodium: 435mg
  • Calcium: 76mg


  • 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


  1. 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. 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.
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