LOBSTER SALAD PANZANELLA

In a small bowl, whisk together the lemon juice, lemon zest, caper brine, dijon mustard, and minced garlic. Slowly stream in the olive oil while whisking constantly. Season to taste with salt and pepper, then set aside until ready to use.

Spread the mayonnaise on each side of the bread slices.

Preheat a large pan over medium heat. Add the bread slices to the pan and cook until golden brown and crusty on each side, about 2-3 minutes per side.

Set the toasted bread aside until cool enough to handle, then slice into 1 inch cubes. If the bread is too soft, toast at 350 °F for 12-15 minutes or until the bread is crispy.

Using sharp kitchen shears, cut the shell and bottom membrane of each lobster tail down the middle. Then using a knife, split the meat through the opening in the shell made by the shears.

Preheat a large skillet over medium heat. Add the neutral oil and season generously with salt. Add the lobster halved lobster tails, meat side down, to the preheated skillet. Cook for 2-3 minutes or until the meat is opaque, then flip the tails over and add the butter to the pan. Once the butter has melted, spoon the butter over the lobster meat for the remaining cooking time, about 1 minute or until the shells are bright red.

Remove the lobster from the pan and set side on a plate. Let rest until the lobsters are cool enough to handle, then remove the meat from the shells. Reserve 1-2 tablespoons of the leftover butter from the pan.

Cut the tail meat into bite-size pieces, then transfer to a medium bowl. Toss the lobster meat in the reserved butter and set aside.

Add the chopped tomatoes to a sieve or colander placed over a bowl. Sprinkle 1 teaspoon of salt over the tomatoes and gently toss to combine. Let sit for 10 minutes at room temperature.

Combine the tomatoes, toasted bread, cooked lobster, and remaining ingredients in a large bowl. Gently fold to combine, then garnish with more basil and enjoy!