PEI Lobster Bruschetta

Servings: 6


  • 1 each Baguette
  • 3 tbsp Olive or Canola Oil
  • Salt & Black Pepper- to taste
  • 1 (1.25 lb) PEI Lobster, cooked & meat chopped*
  • 1 cup Tomato, seeds removed & chopped (approx. 2 medium)
  • 1/2 Shallot, cut into rings
  • 1 tbsp Fresh Basil, finely sliced
  • 1/2 tsp Fresh Basil, finely sliced
  • 1 tbsp Balsamic Vinegar
  • Salt & Black Pepper- to taste
  • Parmesan Cheese- to garnish


1. Preheat oven to broil (500°F).
2. Cut ends off baguette. Cut baguette into thirds and then cut each piece in half lengthwise to yield 6 pieces.
3. Place baguette pieces onto a baking sheet and brush with olive oil. Season with salt & black pepper.
4. Bake baguettes for 2-3 minutes or until golden brown. Remove from oven and allow to cool.
5. Place lobster meat, tomatoes, shallot rings, basil, garlic, and balsamic vinegar into a bowl. Season with salt & black pepper and toss gently to combine.
6. Top toasted baguettes with bruschetta mixture and garnish with parmesan cheese. Serve immediately.


*One (1 ¼ lb.) lobster yields approximately 140 grams or 1 cup of cooked lobster meat.
– The bruschetta mixture can be made ahead and refrigerated to allow the flavours to develop.

Do You Know Lobster?

Buoys that mark lobster traps are all of uniform size and colour.

False – Buoys Are Various Colours

Each fisher chooses a unique paint colour combination for the bouys that mark their traps. This way the fishers can easily identify their own traps if other fishers are active in the area. The unique colours also aid in enforcement of the lobster industry.