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Makes
Serves: 4
Level
very easy
Prep Time
15
Total Time
40

Ingredients

20
cherry tomatoes
4
wooden skewers, soaked
4
thick slices (1-in./2.5-cm) sourdough bread
2
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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Nutritional Facts Per Serving

Nutrition Description:
Per serving: 2 cups (500 mL)
Calories:
260
Fat:
12 g
Saturated Fat:
1.5 g
Carbs:
22 g
Sugar:
4 g
Protein:
16 g
Cholesterol:
40 mg
Fiber:
2 g
Sodium:
730 mg