Lobster Artichoke Melt Recipe
Lobster mixed with artichokes, mayo, onion and parmesan, topped with melted cheddar and diced tomato. Served on garlic crostini.
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Ingredients
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Lobster Artichoke Filling
Toppings
Crostini
Method
Lobster Artichoke Filling
- 1
Prepare the Filling
In a large mixing bowl, combine the chopped lobster meat, artichoke hearts, mayonnaise, finely chopped red onion, and grated Parmesan cheese. Mix well until all ingredients are evenly coated. Season with salt and black pepper to taste.
Toppings
- 2
Prepare the Toppings
In a separate bowl, combine the shredded cheddar cheese and diced tomato. Set aside for later use.
Crostini
- 3
Make the Crostini
Preheat your oven to 375°F (190°C). In a small bowl, mix the minced garlic with olive oil. Brush the mixture onto each slice of baguette or ciabatta, and season with salt and black pepper. Place the slices on a baking sheet in a single layer.
- 4
Toast the Crostini
Bake the crostini in the preheated oven for about 8-10 minutes, or until they are golden brown and crisp.
Assemble and Bake
- 5
Combine and Bake
Spoon the lobster artichoke filling onto each toasted crostini. Top generously with the cheddar cheese and diced tomatoes. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve
- 6
Serve the Melt
Remove from oven and let cool for a minute. Serve warm as an appetizer or main dish.
