Lobster Roll Panzanella

For the Croutons: Cut 3 cups of sourdough into 1-inch cubes. Toss with 2 tbsp olive oil, 2 tsp salt, 1/2 tsp black pepper, and 2 tsp garlic powder. Bake for 15 minutes on the top shelf in a 350 degree oven.

For the Fresh Ingredients: Slice 1 pint of grape tomatoes in half and thinly slice 3 scallions.

For the Dressing: Combine 2.5 tbsp mayonnaise, 1 tbsp white wine vinegar, 1 tbsp dijon mustard, 1/2 tsp salt, 1/2 tsp garlic powder, and 1 tbsp finely chopped dill.

For the Lobster: Slice 4 lobster tails down the back and place in a shallow pan with boiling water. Cook until done.