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Lobster Panzanella Salad

Lobster Panzanella Salad
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Celebrate the flavors of summer with this bright and colorful Lobster Panzanella Salad with generous chunks of sweet lobster hugged in a tangy champagne vinaigrette. This Italian inspired salad is easy enough for any night of the week yet special enough to entertain with.

  • Author: Nicole Stover
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: Italian

Ingredients

Units Scale

Lobster Panzanella Salad

  • 1 1/3 cups cooked lobster meat, cut into 1/2″ chunks, about 1 1/2 pounds
  • 6 cups sourdough bread, cut into 1″ slices
  • 1 pint cherry or grape tomatoes, halved
  • 1 cup English cucumber, sliced, seeds removed
  • 1/2 cup red onion thinly sliced
  • 3 ears of corn
  • 1/2 cup fresh basil, chiffonade
  • Parmigiano-Reggiano for serving
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 tablespoons olive oil

Champagne Vinaigrette

  • 1/3 cup olive oil
  • 3 tablespoons champagne vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey

Instructions

  1. Add your tomatoes, onion, and cucumbers to a large serving bowl and sprinkle the salt over them. Toss to combine. Allow to sit for at least 15-30 minutes or while you prepare the rest of the ingredients. 
  2. Prepare your grill for direct grilling. If using a charcoal grill spread your coals in an even layer. If using a gas grill heat your grill to about 400 degrees. Make sure your grates are clean.
  3. Brush both sides of your bread with olive oil. Brush your corn with olive oil.
  4. Place the bread and corn on the hot grates. The bread will char quickly. Flip after about two minutes. Remove from the grill once it has grill marks and has begun to dry out. You don’t want it to burn.
  5. Continue to flip your corn until all sides are charred. Remove from the grill and allow to cool. 
  6. Remove the kernels of corn from the cob and add to the bowl of vegetables.
  7. Cute the bread into 1″ cubes and add to the bowl.
  8. Add all of the ingredients for the vinaigrette to a mason jar and tightly close the lid. Shake vigorously to emulsify. You can also whisk it together if desired. 
  9. Add the lobster and basil to the bowl. Drizzle the vinaigrette over the top and gently fold over to fully combine and coat all of the ingredients in the dressing.
  10. Taste for salt and pepper, adjust if needed.
  11. Garnish with freshly grated or shaved parmesan and extra basil. 

Notes

  1. You can substitute the lobster in this recipe for shrimp.
  2. Red wine vinegar, white wine vinegar, and sherry vinegar are all delicious in this salad.
  3. Don’t skip the step of salting your vegetables ahead of time! This draws out their juices which becomes part of the dressing and also takes the bite out of the red onion.

Find it online: https://beachgirlgrills.com/lobster-panzanella-salad/