Lobster Roll Bruschetta

• 1/2 cup red wine vinegar
• 1 tablespoon granulated sugar
• 1/8 teaspoon crushed red pepper
• 2 small shallots, peeled and cut into thin rings
• 2 (8-oz.) lobster tails
• Cooking spray
• 1 (10-oz.) French bread baguette, split lengthwise
• 1/4 cup extra-virgin olive oil
• 2 cups chopped tomato (about 2 large tomatoes)
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoons canola mayonnaise

1. Stir together vinegar, sugar, and crushed red pepper in a medium microwave-safe bowl. Microwave at HIGH until hot and sugar has melted, 1 to 2 minutes. Add shallots. Let stand 5 minutes; drain.
2. Preheat grill to medium-high (about 450u0b0F).
3. Using a sharp knife, cut lobster tails in half lengthwise; coat flesh with cooking spray. Place lobster tails, flesh side down, on grill grates; grill, uncovered, until grill marks appear, about 4 minutes. Turn lobster tails over, and grill, uncovered, until flesh is opaque, about 2 minutes. Remove from grill, and cool 10 minutes.
4. Meanwhile, lightly coat bread with cooking spray. Cut each bread piece in half. Place bread, cut side down, on grill grate; grill, uncovered, until toasted, about 1 to 2 minutes.
5. Remove meat from lobster tails, and chop. Discard shells. Stir together lobster meat, oil, tomato, lemon juice, parsley, basil, salt, and black pepper in a medium bowl.
6. Spread 1 1/2 tablespoons mayonnaise on cut side of each bread piece; top evenly with lobster mixture and pickled shallot. Cut each bread piece into 5 slices.

red wine vinegar, sugar, red pepper, shallots, lobster, cooking spray, bread baguette, extravirgin olive oil, tomato, lemon juice, parsley, fresh basil, kosher salt, freshly ground black pepper, canola mayonnaise

Taken from www.myrecipes.com/recipe/lobster-roll-bruschetta (may not work)