[single_recipe slug='lobster-and-sweet-pepper-bruschetta']
For most of my life, really up until three days ago when I made this recipe, I have only eaten lobster two ways: steamed with butter or in a lobster roll with just a touch of mayo. In general, I am a seafood purest, if you have the best and the freshest, why muck it up with extra ingredients? I am glad the price and surplus of lobster, along with the needs of the fisherman prompted me to think outside my own lobster trap and add the abundant crustacean to my favorite brushetta spread. The family loved it and the only comment was to use the lobster in bigger, bite sized chunks instead of the smaller dice that I implemented in this recipe. Even though the sweet pepper sauce is very mild (and delicious), the larger chunks make the lobster more the star. My very unscientific thought on this is that both the smell and the experience of a steamed lobster add to the actual perception and enhancement of taste and by eating it without the wafting aroma of a pile of hot lobsters, one must have more of it in proportion to the other ingredients – you know, like a traditional lobster roll that is piled high or a yummy bruschetta with lots of meat, all the lobster purists in my house gave this 5 stars.
Cook the sweet pepper sauce for the bruschetta until it is very soft. If you are more a fan of basil, use that instead of the oregano.
The sweet pepper sauce is delicious and if you have some left over, use it as a pizza spread or an accompaniment to any grilled seafood or vegetable.
Top with a smidgen of crumbled goat cheese and broil – just warm it up, being careful not to overcook the lobster.
Enjoy!
