Lobster And Grilled Corn Panzanella Food

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LOBSTER ROLL PANZANELLA



Lobster Roll Panzanella image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 14

1/2 cup mayonnaise
2 tablespoons chopped fresh tarragon
1 teaspoon red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Juice of 1 lemon (about 2 tablespoons)
1 cup cherry tomatoes, halved
6 toasted, buttered split-top potato buns, torn into hunks (see Cook's Note)
4 slices bacon, cooked until crispy and crumbled
3 scallions, thinly sliced on a bias
2 ribs celery, thinly sliced
3/4 pound cooked lobster meat, chopped
1 ripe avocado, peeled and cubed

Steps:

  • Mix together the mayonnaise, tarragon, vinegar, garlic powder, salt, pepper and lemon juice in a large bowl. Add the tomatoes, buns, bacon, scallions and celery to the dressing and toss to coat. Fold in the lobster and avocado. Serve immediately!

GRILLED SUMMER PANZANELLA



Grilled Summer Panzanella image

Grilled bread and sweet corn are tossed with heirloom tomatoes, cucumbers and fresh herbs in this veggie-packed summer dish that pairs perfectly with grilled chicken or fish.

Provided by Megan Mitchell

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Extra-virgin olive oil
3 ears sweet corn, husked
1 sourdough loaf, boule or pullman (about 1 pound)
Kosher salt and freshly cracked black pepper
1 pound heirloom tomatoes (any type will work)
4 Persian cucumbers, cut into 1/2-inch-thick half-moons
1/2 cup packed basil leaves, chopped
1/4 cup minced chives
2 to 3 tablespoons sherry vinegar, plus more as needed

Steps:

  • Prepare a grill or large grill pan for medium heat. Clean and oil the grill grates.
  • Grill the corn, turning often to char all sides, about 10 minutes. Transfer to a cutting board and let cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large bowl.
  • Cut the bread into 1 1/2-inch-thick slices. Liberally drizzle both sides with oil and season with salt and pepper. Working in batches if needed, grill until charred and crispy, 3 to 4 minutes per side. Transfer to a cutting board, cut into 1-inch cubes and put in the bowl with the corn.
  • Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms, halve the smaller ones and quarter the larger ones. Transfer to the bowl with the corn and bread, along with the cucumbers, basil, chives and vinegar. Drizzle with oil and season with salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed. Serve immediately.

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