SERVES 4 LOBSTER BRUSCHETTA with Sweet Pea and Minted Ricotta

From Chives Canadian Bistro and Two Doors Down.

Cooked Lobster Meat 1 lb, cut into bite-sized pieces

Butter 1/2 cup

Frozen Sweet Peas 1 cup, fully thawed

Fresh Ricotta Cheese 1 cup

Grated Parmesan Cheese ¼ cup

Whipping Cream ¼ cup

Fresh Mint Leaves ¼ cup

Hot Sauce 1 tsp

Lemon Juice and Zest of 1

Salt and Pepper to taste

Focaccia Bread 4 slices, cut into 3"x 5" rectangles

Extra Virgin Olive Oil 1/2 cup

Garlic 1 clove

Pea Shoots 4 oz

1 HEAT the butter in a small saucepan. When beginning to bubble, remove it from the heat and add the lobster meat. Stir to coat and set aside to gently warm through.

2 IN a food processor, combine the thawed peas and ricotta cheese; purée on high for about 30 seconds. Scrape down the sides; add the Parmesan, cream, mint leaves, hot sauce, lemon juice and zest, salt and pepper. Purée for another 30 seconds; stop and scrape down the sides again. Repeat until the cheese/pea mixture is very smooth.

3 PREHEAT a barbecue grill or stovetop griddle on high. Brush the sliced focaccia bread with olive oil and toast on both sides until golden brown, even charred slightly on the edges. Rub the raw clove of garlic on the upper side of each slice.

4 TO serve, spread a couple of heaped tablespoons of ricotta mixture onto each slice of grilled focaccia. Place the lobster and butter back on the burner to warm again then, using a slotted spoon, remove the lobster meat from the pot and top the ricotta with a generous portion of lobster meat.

5 GARNISH the tops of each bruschetta with a drizzle of the melted butter used to heat the lobster, some pea shoots, and a few drops of freshly squeezed lemon juice, if desired. Serve immediately.