Paprika Crostini with Lobster

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 150 g cherry tomatoes
• 250 g cucumber salad
• 15 tbsp olive oil
• 1 tbsp Lemon Juice
• Salt
• black pepper freshly ground
• 1 pinch sugar
• 300 g ciabatta (Italian bread)
• 5 rosemary sprigs
• 1 Garlic clove
• 4 thyme sprigs
• 4 lobster tails – halves with shell, pre-cooked

Instructions

1. 1.

   Quarter the bell peppers, clean and rinse. Wash tomatoes. Dice peppers finely, tomatoes coarsely. Wash cucumber, halve lengthwise, scoop out soft interior with a spoon and dice finely. Season with 8 tbsp olive oil, lemon juice, salt, pepper and sugar.

2. 2.

   Slice bread thinly. Finely chop needles from 1 rosemary sprig. Peel garlic, press through a pestle and mix with 5 tbsp olive oil. Brush ciabatta slices with the garlic‑oil mixture.

3. 3.

   Finely chop remaining rosemary needles. Strip thyme leaves from stems. Sauté lobster halves in 2 tbsp olive oil on the shell side over medium heat for 5 minutes. Flip lobsters and remove pan from heat.

4. 4.

   Meanwhile, roast bread under a preheated grill until golden brown (watch closely: it cooks very fast). Spread paprika mixture on top. Arrange everything together on a plate.