Lobster and Grilled Corn Panzanella offers a delightful twist on the traditional Italian bread salad. This vibrant dish combines succulent lobster chunks with smoky grilled corn, tossed with rustic bread, cherry tomatoes, and fresh herbs. Drizzled with a tangy vinaigrette, it’s a perfect balance of flavors and textures, ideal for a light yet satisfying summer meal.

Ingredients:

• 2 lobster tails, cooked and chopped into chunks
• 2 ears of corn, grilled and kernels sliced off the cob
• 4 cups of rustic bread (like ciabatta or sourdough), cubed
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the Bread: Preheat oven to 375°F (190°C). Toss bread cubes with a drizzle of olive oil and spread on a baking sheet. Bake for 10-15 minutes, or until golden and crispy. Remove from oven and let cool.
2. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper until well combined.
3. Assemble the Salad: In a large bowl, combine the grilled corn kernels, cherry tomatoes, cucumber, red onion, basil, parsley, and toasted bread cubes. Add the chopped lobster tail chunks.
4. Dress the Salad: Drizzle the dressing over the salad and gently toss to combine, ensuring everything is evenly coated with dressing.
5. Serve: Divide the panzanella salad among serving plates. You can garnish with additional fresh herbs if desired. Enjoy your lobster and grilled corn panzanella!

This salad is perfect for a summer meal, combining the sweetness of grilled corn with the richness of lobster, all in a refreshing salad format.