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Buffalo Langostino Lobster Bruschetta

Crispy pesto-toasted bread is topped with spicy Buffalo langostino lobster and a fresh celery slaw with Gorgonzola, carrots, radishes, and lemon.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 bruschetta

Ingredients
  

  • 8 slices crusty Italian bread
  • 1 cup prepared pesto sauce
  • ½ lb langostino lobster meat
  • 1 cup Frank’s Hot sauce
  • ½ stick butter
  • 1 cup crumbled gorgonzola cheese
  • 1 grated carrot
  • 1 stalk thinly sliced celery
  • 1 bunch thinly sliced radishes
  • ½ small dice red onion
  • 1 tbsp chopped garlic
  • Juice from one lemon
  • 1 tbsp chopped Italian parsley
  • Salt and pepper to taste

Instructions
 

  • Spread the bread with the pesto sauce toast until golden brown
  • Meanwhile in a medium saute pan heat the butter to medium high
  • Add the Garlic saute until tender and just beginning to brown
  • Add the hot sauce simmer until the sauce thickens slightly about 5 minutes
  • Add the lobster simmer 5 minutes more
  • Make the celery slaw by mixing the celery, carrot, radishes, Italian parsley, gorgonzola and lemon juice
  • Mix the buffalo lobster with the celery slaw
  • Top the toasted pesto bread with the lobster mixture