Lobster And Corn Bruschetta

Ingredients

2 tablespoons olive oil

1 1/2 cups corn kernels

1 medium red pepper diced

2 Shallots minced

1 Tablespoon curry powder

1/3 Cup heavy cream

2 Tablespoons minced cilantro

2 Tablespoons minced scallions

1 1/2 Pound lobster cooked cleaned and diced

1 French baguette Cut into 1/2 inch slices

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Directions

Preheat oven to 400°. Heat olive oil in a large sauté pan over medium heat. Add the corn, red pepper and shallots. Cook until tender 1 to 4 minutes. Whisk together the curry powder and heavy cream in a small bowl then add to the corn mixture. Continue to cook until the consistency of the cream has thickened about one minute. Add the cilantro, scallions and lobster. Season with salt and pepper. Lower the heat to low. Allow the mixture to cook for 10 minutes until thickened. Place the slices of baguette on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake in oven until slightly toasted, 5 to 7 minutes. To serve, place a spoonful of lobster mixture over each of the toasted baguette slices.