- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 20
- cherry tomatoes
- 4
- wooden skewers, soaked
- 4
- thick slices (1-in./2.5-cm) sourdough bread
- 2
- steamed lobsters (2 ½ lbs/1.25 kg), meat removed from shells, coarsely chopped
- 1 cup
- thinly sliced English cucumber
- 250 mL
- 2 tbsp
- finely chopped parsley
- 30 mL
- Honey Dijon Vinaigrette:
- 3 tbsp
- olive oil
- 45 mL
- 4 tsp
- white wine vinegar
- 20 mL
- 1 tbsp
- honey Dijon mustard
- 15 mL
- 1
- clove garlic, minced
- 1/2 tsp
- salt
- 2 mL
Directions
Step 1
Thread cherry tomatoes on skewers. Grill over preheated medium-high heat barbecue 2 to 4 min., or until tomatoes are lightly charred and blistered. Also, grill bread 2 to 4 min. per side until toasted. Cut bread into 1-in. (2.5-cm) cubes.
Step 2
Remove cherry tomatoes from skewers. Place in large bowl with bread cubes, lobster, cucumber and parsley.
Step 3
In small bowl, whisk together all vinaigrette ingredients. Drizzle over lobster mixture. Gently toss to coat.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving: 2 cups (500 mL)
- Calories:
- 260
- Fat:
- 12 g
- Saturated Fat:
- 1 g
- Carbs:
- 22 g
- Fibre:
- 2 g
- Sugar:
- 4 g
- Cholesterol:
- 40 mg
- Protein:
- 16 g
- Sodium:
- 730 mg
