Provençale Lobster Sheet Pan Dinner – Lobster Council of Canada

Ingredients

• 1/2 baguette
• 1 zucchini, cut into 1/2-inch (2 cm) coins
• 1 cup (250 mL) chopped red bell pepper (1-inch/2.5 cm chunks)
• 6 oz (175 g) asparagus, woody ends trimmed
• 1/4 cup (60 mL) pitted black olives
• 2 tbsp (30 mL) olive oil
• 2 cloves garlic, sliced
• 2 tsp (10 mL) ground cumin
• 2 tsp (10 mL) dried oregano
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) black pepper
• 8 oz (250 g) frozen cooked Canadian lobster pieces, thawed, drained well and patted dry
• 1 tbsp (15 mL) butter
• 2 tbsp (30 mL) finely chopped fresh basil
• 2 lemon wedges