With flavor dripping down each part of the bread, this Lobster Pull-Apart Bread appetizer from Love and Risotto is simply irresistible. The lobster is an amazing touch that you won’t be able to get enough of.
| 1 lobster tail | |
| 1/2 tsp. paprika | |
| 1 Tbsp. olive oil | |
| 2 small loaves of sourdough bread | |
| 1/2 cup butter, melted | |
| 2 Tbsp. garlic, minced | |
| 1 cup Munster cheese, grated | |
| 1 cup Havarti cheese, grated | |
| 1/4 cup chives, chopped | |
| 2 Tbsp. dried parsley |
Recipe developed by Allison Richter of Love and Risotto
| 1. | Preheat the oven to 375 degrees. |
| 2. | Using kitchen shears, cut the lobster shell from the open portion to the tip of the tail. Delicately open the shell so that the meat slowly separates from the shell. Check for the digestive track and remove by slicing down the center. |
| 3. | Pour the olive oil on the lobster and rub hands along both sides of the lobster meat. |
| 4. | Evenly sprinkle the paprika on the lobster. |
| 5. | Bake the lobster for 5 to 6 minutes or 2 minutes per ounce and then broil for 3 to 4 minutes. After baking, cut the lobster into small cubes. |
| 6. | Preheat the oven to 400 degrees. |
| 7. | Using a bread knife, cut the bread into a grid pattern, with a half an inch space between all horizontal and vertical cuts. Do not cut the bread all the way through. |
| 8. | In a small bowl, stir together the melted butter and garlic. |
| 9. | Drizzle the mixture over the bread, making sure that all of the inside is coated. Use half of the mixture for each loaf. |
| 10. | Spread open the bread and gently place the cheese inside so that both loaves are evenly and fully stuffed. |
| 11. | Place in the oven on a baking sheet lined with foil. Place an additional piece of foil on the top of the loaves and lightly press down so that they are loosely wrapped. |
| 12. | Bake for 6 minutes and remove from oven. |
| 13. | Evenly place the lobster on each loaf, on top of the cheese. Place the bread back into the oven, uncovered for 5 more minutes. |
| 14. | Garnish with chives and dried parsley. Serve immediately. Enjoy! |
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