Lobster Bruschetta

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2 1 1/2- to 13/4-pound lobster, steamed, shelled and torn into bite-sized pieces

1/2 cup thinly sliced red onion

2 tablespoons white balsamic vinegar

8 ounces tomatoes (about 2 medium), each cut into 6 wedges

1/2 cup finely chopped celery

1 small shallot, finely minced

2 peeled garlic cloves; 1 minced, 1 whole

2 tablespoons Madeira

3 extra-large basil leaves, torn

1/4 cup extra-virgin olive oil plus additional (for drizzling)

4 5x4x1/2-inch slices sourdough bread

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