RECIPE: Lobster Roll Panzanella

Ingredients

4 lobster tails

1/4 cup unsalted butter, melted

1/4 tablespoon garlic powder

1 tablespoon fresh parsley, minced

1/2 lemon, juiced

6 1 inch thick sliced pieces of sourdough, ciabatta, or other bread of your choosing (Brioche works well and even leftover hotdog or burger buns are great!)

1/2 cup Mayonnaise

2 1/2 pounds mixed ripe tomatoes, diced

1/2 red onion, thinly sliced

4 stalks celery, sliced

5 tablespoons extra virgin olive oil

1 shallot, minced

2 medium cloves garlic, minced

1/2 tablespoon Dijon mustard

2 tablespoons red wine vinegar

1 lemon, juiced

2 teaspoons salt

Freshly ground black pepper

1/2 cup basil leave, julienned

Baking the Lobster

Preheat the oven to 400ºF. 

Butterfly the lobster meat by cutting the lobster tails straight down the middle using kitchen shears. Pull the meat through the opening and place on the top of the shell. Place lobster tails in an oven-safe baking dish.

Combine the melted butter, garlic powder, parsley, and lemon juice in a bowl. Mix well and pour over each lobster tail until covered.

Bake the lobster tails for about 12 minutes or until a thermometer reads between 140-145ºF. Let cool slightly before removing the meat from the tails and chopping into bite-sized pieces.

Toasting the Bread

Preheat the oven to 300ºF. 

Spread mayo on both sides of the sliced bread. Place it in a warm cast iron skillet to toast until golden brown on both sides. Place the bread on a baking tray lined with a cooling rack and toast in the oven for an additional 15 minutes.

Once cool enough to touch, dice into bite-sized pieces.

Prepare Salad:

Add chopped lobster, bread, tomatoes, red onion, and celery to a large bowl.

In a small bowl combine the olive oil, shallot, garlic, dijon mustard, red wine vinegar, lemon juice, salt, and pepper. Mix well and pour over salad. Combine the dressing with the salad by tossing the ingredients together. 

Let rest about 30 minutes before serving, tossing on occasion to make sure the dressing is absorbed before serving. Top with basil just before serving.

For two more East Coast beach town inspired recipes to create a whole summer meal, check out Edible Indy’s website.