Lobster Panzanella Salad

Prep Time: 15 minutes
Total Time: 25 minutes
Makes: 4

Ingredients

  1. 3 tbsp (45 mL) olive oil
  2. 4 tsp (20 mL) white wine vinegar
  3. 1 tbsp (15 mL) honey Dijon mustard
  4. 1 clove garlic, minced
  5. 1/2 tsp (10 mL) salt
  1. 20 cherry tomatoes
  2. 4 wooden skewers, soaked
  3. 4 thick slices (1-in./2.5-cm) sourdough bread
  4. 2 steamed lobsters (2 ½ lbs/1.25 kg), meat removed from shells, coarsely chopped
  5. 1 cup (250 mL) thinly sliced English cucumber
  6. 2 tbsp (30 ml) finely chopped parsley

Method

  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.
  2. Remove cherry tomatoes from skewers. Place in large bowl with bread cubes, lobster, cucumber and parsley. 
  3. In small bowl, whisk together all vinaigrette ingredients. Drizzle over lobster mixture. Gently toss to coat.