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Photo by: Quentin Bacon

Lobster Panzanella

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

Health JULY 2010

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

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.

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

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Lobster Panzanella recipe