Lobster Bruschetta Recipe

Slice and toast bread

Preheat oven to 425°F (220°C). Slice the baguette on a slight diagonal into 12 slices about 1/2" thick. Arrange slices on a baking sheet in a single layer.

Brush each slice lightly on both sides with 3 tbs extra-virgin olive oil. Season the tops with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.

Toast in the oven until golden and crisp, 6–8 minutes, flipping once halfway. Remove from oven and while still warm, rub the cut side of the halved garlic cloves over each slice to impart a subtle garlic flavor. Set aside to cool slightly.

Warm and season lobster

If lobster is cold, gently warm 10 oz chopped cooked lobster in a skillet over medium-low with 1 tbs unsalted butter for 1–2 minutes just to take the chill off (do not overcook). Stir in 1 tbs lemon juice, 1/4 tsp fine sea salt, 1/8 tsp white pepper and 1 tbs sliced chives. Taste and adjust seasoning. Keep warm off the heat.

Combine relish ingredients

In a small bowl combine 1 cup quartered cherry tomatoes, 1 minced shallot, 2 tbs chopped basil, 1 tsp red wine vinegar, 1 tsp extra-virgin olive oil, 1/4 tsp sugar, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir gently and let sit 10–15 minutes at room temperature to allow flavors to meld and excess juices to mingle. Taste and adjust salt or acidity.

Make the spread

In a small bowl, beat 6 oz soft goat cheese with 1 tbs heavy cream (or milk) until smooth and spreadable. Fold in 1 tsp fresh thyme leaves if using and 1/8 tsp black pepper. Adjust cream by teaspoon if you want a looser spread. Transfer to a serving bowl or keep near the workstation for assembly.

Assemble bruschetta

Spread about 1 heaping tablespoon of the goat cheese mixture onto each toasted baguette slice. Spoon a small mound (about 1–1.5 tbs) of tomato relish over the goat cheese, allowing any loose juices to drain slightly. Top each piece with approximately 2 tbs of the warmed lobster meat, pressing gently so it adheres to the relish and cheese.

Finish: Drizzle each bruschetta with balsamic glaze (about 2 tbs total across the batch). Sprinkle lemon zest over the top and garnish with microgreens or small basil leaves. Serve immediately while toast is still slightly warm.