I love this recipe because it's specifically something made for the summer. It's a perfect beach-side dish that's light, fresh and just a little indulgent.
Swap option: If you don't have lobster, this works really well with shrimp or crab. Use your favorite kind of bread or roll instead of the focaccia fino.
In a large bowl, add the onion, parsley, celery, lobster meat, red pepper, lemon zest, mayo, vinegar and bitters.2.
Mix well until fully combined and set aside/refrigerate.3.
Add canola oil and shallots to a medium saucepan and turn on heat to medium-high. The shallots should turn golden and then brown as the oil heats up but should not burn.4.
When the shallots are a nice golden-brown, remove them from the pan using a spider/strainer and let them drain on a towel or plate. Sprinkle with salt.5.
Slice focaccia fino in half and place lobster salad on the bottom slice.6.
Add a small handful of crispy shallots for a crunchy texture. Squeeze a little lemon juice on the lobster. Put the top slice of bread on.