Lobster Bruschetta – by Maria Elia

11 September 2006
Lobster Bruschetta – by Maria Elia


(makes 70-100)

Cannellini bean purée (see below)
100 toasted croûtes
Cooked lobster
Tomato and cucumber brunoise

For the bean purée
Bulb of garlic
1.2kg cannellini beans puréed
Olive oil
Lemon juice to taste
Parsley chopped
Mint chopped
Salt and pepper


To make the bean purée roast a bulb of garlic and mash the cloves. Combine with 1.2kg puréed beans olive oil lemon juice to taste chopped parsley chopped mint and seasoning.

Spread a generous layer of bean purée on the croûte. Put one or two slices of lobster tail on it. Next add a teaspoon of taramasalata. Decorate with rocket tomato and cucumber brunoise and chives.

Maria Elia

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