Lobster and Corn Bruschetta

Another recipe from I love corn book which was conceived as a charity to help grieving children.
Please dontate to the Dougy Center http://www.dougy.org/

This is a great appetizer on a warm summer evening. The ingredients blend together perfectly to form a silky smooth lobster corn explosion. Impress your guests with these little wonders. Not only do they taste delicious but the presentation is exquisite.

So simple to make and enjoy. Make sure you cook the lobster first using any traditional method.
When you add the lobster into the mixture it should be fully cooked and prepared. Enjoy!
1 french baguette, sliced
1 lobster, cooked and cleaned
2 corn cobs, shucked
1 red pepper diced
2 shallots, minced
2 tbsp. scallions
2 tbsp. cilantro minced
1 tbsp. curry powder
1/4 cup cream
1/2 avocado, sliced thin
freshly ground pepper and salt
2 tbsp. extra virgin olive oil

Preparation (serves 6-8)

Place the slices of baguette on a sheet tray. Drizzle olive oil. Season with salt and pepper. Place in a 400 degree oven until slightly toasted. Take lobster meat and dice into small 1/4 inch pieces. Remove corn kernels from the cob by sliding a knife lengthwise along the corn.

In a large sauté pan, add a little olive oil. Then add shallots, corn and red peppers. Cook until tender over medium heat. Then add curry powder and heavy cream.

Continue to cook until the consistency of the cream has thickened. Add cilantro, scallions and lobster. Season with salt and pepper to taste.

Let mixture sit for 10 minutes to thicken and allow the flavors to come together. Take the mixture and place a spoonful over each of the toasted baguettes. Garnish with a small slice of avocado and cilantro leaf.

Photography and food styling Bill Brady http://bit.ly/9wFYxm
Recipe Provided by Dominick Guiliano, PS450, Vig27 and Punch and Judy (NYC) from the I Love Corn book by Lisa Skye
Food Styling Dominick Guiliano

About Bill Brady Food Photographer

I am an accomplished food and beverage photographer. Having managed to combine my 2 great passions food and photography into a career has been an absolute joy. I spend my time creating food images not only for a living but for my audience. It's a labor of love for me. Recently I have teamed up with a group of very talented people to launch an online Magazine called Heat Magazine. A magazine about all foods spicy. Enjoy
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7 Responses to Lobster and Corn Bruschetta

  1. Hey Bill, the Lobster and Corn Bruschetta looks awesome and I’m definitely going to be trying this next summer when crayfish season opens again. Photos look yummy as well.

  2. Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now. Keep it up!
    And according to this article, I totally agree with your opinion, but only this time!:)

  3. Melody Fury says:

    This is a beautiful recipe! I would love for you to enter it to our 8th monthly veggie contest. This month’s theme vegetable is corn!

    More details: http://tiny.cc/ikije

    Have a great day:)

  4. Pingback: Food We Love: Lobster and Corn Bruschetta « Sheridan Road Magazine

  5. Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/06/week-22-seafood-frenzy-friday.html

  6. Pingback: Week 22: Seafood Frenzy FridayCarrie’s Experimental Kitchen |

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