Lobster Panzanella

lobster-panzanella Photo: Quentin Bacon


  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups cooked lobster meat, coarsely chopped (3/4 pound)
  • 2 cups cherry tomatoes, halved
  • 1/4 cup chopped shallots
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh basil, plus additional leaves for garnish
  • 4 slices whole-wheat bread, cut into 5- x 3-inch pieces and toasted


1. Whisk together first 4 ingredients (through black pepper) in a large serving bowl. Toss in the lobster and the next 4 ingredients (through basil). Stir to combine, and let stand 15 minutes.

2. Arrange the toasts on serving plates, and top evenly with lobster salad. Let stand 5 minutes for juices to soak into the bread. Garnish with additional basil leaves.

    Prep: 15 minutes; Stand: 20 minutes; Total Time: 35 minutes.
  • Yield: Makes 4 servings (serving size: 1 cup salad and 1 whole-wheat toast)

Nutritional Information

Calories per serving: 167
Fat per serving: 6g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 19g
Carbohydrate per serving: 9g
Fiber per serving: 1g
Cholesterol per serving: 65mg
Iron per serving: 1mg
Sodium per serving: 435mg
Calcium per serving: 76mg