This Lobster and Grilled Corn Panzanella is a luxurious twist on the classic Italian bread salad, blending the sweetness of lobster and grilled corn with the tanginess of tomatoes and a vibrant vinaigrette. Perfect for a summer meal, this dish elevates the traditional Panzanella with the addition of succulent lobster, making it a decadent yet refreshing choice for any occasion.


  • 2 live lobsters (about 1.5 pounds each) or 2 cups cooked lobster meat
  • 4 cups sourdough bread, cubed and lightly toasted
  • 2 ears of corn, husks removed
  • 2 large heirloom tomatoes, chopped
  • 1 cucumber, seeded and diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup extra-virgin olive oil, plus more for grilling
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Lemon wedges for serving


  1. Cook the Lobsters: If using live lobsters, bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes, or until they turn bright red. Remove the lobsters from the pot, let them cool, then crack the shells and extract the meat. Cut the lobster meat into bite-sized pieces. If using cooked lobster meat, simply cut it into bite-sized pieces.
  2. Grill the Corn: Preheat your grill to medium-high heat. Brush the corn with olive oil and season with salt. Grill the corn, turning occasionally, until charred on all sides, about 10 minutes. Let it cool, then cut the kernels off the cob.
  3. Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
  4. Assemble the Panzanella: In a large bowl, combine the toasted sourdough cubes, grilled corn kernels, chopped tomatoes, diced cucumber, sliced red onion, and torn basil leaves. Add the lobster meat to the bowl.
  5. Dress the Salad: Pour the vinaigrette over the salad and toss gently to combine. Let the Panzanella sit for about 15-20 minutes to allow the bread to soak up the flavors.
  6. Serve: Adjust the seasoning with salt and pepper if necessary. Serve the Lobster and Grilled Corn Panzanella with lemon wedges on the side.

Nutrition Facts (per serving):

  • Calories: 450
  • Fat: 18g
  • Carbohydrates: 45g
  • Protein: 25g

Prep and Cooking Time:

  • Prep Time: 30 minutes
  • Cooking Time: 20 minutes


  • Serves: 4-6 people

Lobster and Grilled Corn Panzanella is a beautiful, flavorful dish that combines the best of summer produce with the luxury of lobster. It’s a perfect dish for entertaining or enjoying a special meal with loved ones.

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