Heirloom Tomato and Peach Cornbread Panzanella with Lobster

I have a feeling our trip to Maine this week, where I plan to eat all of the lobster, inspired this delicate and flavorful lobster dish. 

These sweet flavors of summer made for the most delicious panzanella, topped with fresh sage oil. The local peaches were extra flavorful, and as excited as I am for cold weather I don't know if I'm ever ready to say goodbye to all of flavors of fresh summer produce. This must be the time of the season that we crave this dish, as we realized we made a similarly timed Panzanella a couple of years back that you can find here. A note on the cornbread- if you're gluten free, Bob's 1-1 flour has proven again to be a great substitute.

This feels like a slow nod to the end of summer, with Labor Day nearly here, I can't help but have all sorts of fall flavors on my mind. 



Heirloom Tomato and Peach Cornbread Panzanella with Lobster

1 lobster, cooked in shell and cooled
2 large heirloom tomatoes, diced
1/2 peach, sliced thinly
1/4 pan cornbread, cut into large chunks
1 bunch small mint leaves
1 small bunch sage, finely diced
1/4 cup + 2 tbs olive oil, divided
salt and pepper

  • In a small nonreactive bowl, whisk to combine 1/4 cup olive oil and sage. Set aside.
  • In a large nonreactive bowl, combine tomatoes with a generous pinch of salt and pepper. Stir to combine and set aside. 
  • Working carefully, remove meat from lobster tail and claws. Discard shell roughly chop meat from lobster claws, keep tail whole. Set aside. 
  • In a large skillet over medium-high heat, warm 2 tbs olive oil until shimmering. Working in batches, fry cornbread chunks , turning frequently until golden brown on all sides, about 6 minutes. Remove from skillet and season with salt and pepper.
  • To serve, place sliced peaches in center of plate. Top with lobster tail.
  • Place tomatoes on side of plate with remaining chopped lobster. Place fried cornbread onto plate and top with mint leaves.
  • Drizzle sage oil over tomatoes and lobster. 











Skillet Cornbread
1 1/4 cups yellow cornmeal
1 1/4 cups all-purpose flour (sub gluten-free 1-1 flour if desired)
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon coarse salt
1 large egg
1 cup whole milk
3/4 cup buttermilk
4 tablespoons unsalted butter
1 tablespoon honey

  • Preheat oven to 425°. Whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
  • Mix the egg and milks together until well blended and pour over dry ingredients. Stir to incorporate.
  • Over medium heat, melt the butter in a 10" cast iron skillet, stirring to coat all sides. Remove from heat and pour in batter.
  • Drizzle honey over top and bake for 25 minutes, or until the edges are browned and the center is cooked through. 
  • Set aside to cool.