steamed lobsters (2 ½ lbs/1.25 kg), meat removed from shells, coarsely chopped
1 cup
thinly sliced English cucumber
250 mL
2 tbsp
finely chopped parsley
30 mL
Honey Dijon Vinaigrette:
3 tbsp
olive oil
45 mL
4 tsp
white wine vinegar
20 mL
1 tbsp
honey Dijon mustard
15 mL
1
clove garlic, minced
1/2 tsp
salt
2 mL
Method
Step 1
Thread cherry tomatoes on skewers. Grill over preheated medium-high heat barbecue 2 to 4 min., or until tomatoes are lightly charred and blistered. Also, grill bread 2 to 4 min. per side until toasted. Cut bread into 1-in. (2.5-cm) cubes.
Step 2
Remove cherry tomatoes from skewers. Place in large bowl with bread cubes, lobster, cucumber and parsley.
Step 3
In small bowl, whisk together all vinaigrette ingredients. Drizzle over lobster mixture. Gently toss to coat.
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