Oven-Fresh Focaccia with Spiny Lobsters and Roasted Artichoke Hearts

Chef Mohamed Tabib’s recipe for Cooking for Solutions Gala

Ingredients

1 whole cooked spiny lobster, diced ¼”
2 whole fresh cooked, roasted artichoke hearts diced ¼ “
1 tsp chopped fresh basil
1 tsp chopped fresh arugula
1 large ripe tomato diced, without seeds
¼ C. olive oil
4 tsp fresh squeezed lime juice
½ tsp sugar
salt and fresh ground pepper to taste

To make

1. Mix all ingredients together.  Let stand ½ hour prior to serving.
2. Cut large loaf of focaccia into wedges, brush with olive oil and toast well.
3. To serve: Put one full spoon of the lobster mixture onto toasted focaccia wedges and serve