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Lobster Roll Bruschetta

Photo: Jennifer Causey
Active time 25 mins
Total time 25 mins

Serves 20 (serving size: 1 slice)

Beautiful, delicious, and impressive—this recipe can be the star appetizer at your next gathering. It includes all the flavors you love in a lobster roll, delivered in a fresher format. Though we love the sweet flavor of lobster in this appetizer, you can easily substitute 1/2 pound of shrimp with delicious results. Don’t be tempted to skip the quick-pickled shallot rings—their tang and crunch are a real plus. To get a head start, you can pickle the shallots and prepare the lobster topping a day ahead; bring elements to room temperature before serving.


  • 1/2 cup red wine vinegar
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon crushed red pepper
  • 2 small shallots, peeled and cut into thin rings
  • 2 (8-oz.) lobster tails
  • Cooking spray
  • 1 (10-oz.) French bread baguette, split lengthwise
  • 1/4 cup extra-virgin olive oil
  • 2 cups chopped tomato (about 2 large tomatoes)
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons canola mayonnaise

Nutrition Information

  • calories 110
  • fat 6.5 g
  • satfat 0.6 g
  • monofat 4.2 g
  • polyfat 1.5 g
  • protein 4 g
  • carbohydrate 9 g
  • fiber 1 g
  • cholesterol 9 mg
  • iron 1 mg
  • sodium 200 mg
  • calcium 19 mg
  • sugars 2 g
  • Est. Added Sugars 1 g

How to Make It

  1. Stir together vinegar, sugar, and crushed red pepper in a medium microwave-safe bowl. Microwave at HIGH until hot and sugar has melted, 1 to 2 minutes. Add shallots. Let stand 5 minutes; drain.

  2. Preheat grill to medium-high (about 450°F).

  3. Using a sharp knife, cut lobster tails in half lengthwise; coat flesh with cooking spray. Place lobster tails, flesh side down, on grill grates; grill, uncovered, until grill marks appear, about 4 minutes. Turn lobster tails over, and grill, uncovered, until flesh is opaque, about 2 minutes. Remove from grill, and cool 10 minutes.

  4. Meanwhile, lightly coat bread with cooking spray. Cut each bread piece in half. Place bread, cut side down, on grill grate; grill, uncovered, until toasted, about 1 to 2 minutes.

  5. Remove meat from lobster tails, and chop. Discard shells. Stir together lobster meat, oil, tomato, lemon juice, parsley, basil, salt, and black pepper in a medium bowl.

  6. Spread 1 1/2 tablespoons mayonnaise on cut side of each bread piece; top evenly with lobster mixture and pickled shallot. Cut each bread piece into 5 slices.