Savory Lobster Bread Puddings With Vanilla Chive Sauce
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
46
Spice
35
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 small
Leek1 tbsp
Olive Oil1 cup
Brandy4 large
Egg Yolk1 large
Egg1 cup
Heavy Cream1 tsp
Cayenne1 small
Carrot1.5 tbsps
Tarragon (coarsely chopped fresh sprigs)1 cup
White Wine (dry)3 cups
Water2 tsps
Tomato Puree (canned)Directions:
1
And butter four 1-cup ramekins (4 by 2 inches)
2
Make bread pudding: Fill an 8-quart kettle three fourths full with salted water and bring to a boil
3
Plunge lobster headfirst into boiling water and simmer, covered, 8 minutes
4
Immediately transfer lobster with tongs to a large bowl and cool
5
When lobster is cool enough to handle, remove meat in the following manner, reserving shells and body: Break off claws at body of lobster
6
Crack claws and remove meat
7
Twist tail off lobster body and with kitchen shears cut thin hard membrane on underside of tail to remove meat
8
Chop tail and claw meat and chill, covered, for bread pudding
9
Discard head sac from lobster body
10
With a sharp knife or kitchen shears chop or cut lobster body and reserved shells into pieces and chill, covered, for sauce
11
Preheat oven to 300°F
12
Cut enough of brioches into 1/4-inch dice to measure 2 packed cups and spread in one layer in a shallow baking pan
13
Bake brioche in middle of oven until dry but not golden, about 12 minutes
14
Finely chop white part of leek
15
Trim cremini stems flush with caps and discard shiitake stems
16
Cut cremini and shiitake caps into 1/4-inch dice
17
In a 9-inch heavy skillet cook leek in oil, covered, over moderately low heat, stirring occasionally, until tender, about 5 minutes
18
Add mushrooms and sauté over moderately high heat, stirring, until tender and any liquid mushrooms give off is evaporated
19
Remove skillet from heat and add brandy
20
Carefully ignite brandy and cook over moderately high heat, shaking skillet, until flames die out
21
Continue to cook mixture, stirring, until any remaining liquid is evaporated and season with salt and pepper
22
Transfer mixture to a bowl and stir in lobster meat
23
In a large bowl whisk together yolks, egg, cream, cayenne, and salt to taste and gently stir in brioche croutons and lobster mixture
24
Chill bread pudding, covered, until brioche is soaked with custard, 2 to 3 hours
25
Bread pudding may be made up to this point 1 day ahead and chilled, covered
26
Fill an 8-quart kettle three fourths full with salted water and bring to a boil
27
Plunge lobster headfirst into boiling water and simmer, covered, 8 minutes
28
Immediately transfer lobster with tongs to a large bowl and cool
29
When lobster is cool enough to handle, remove meat in the following manner, reserving shells and body: Break off claws at body of lobster
30
Crack claws and remove meat
31
Twist tail off lobster body and with kitchen shears cut thin hard membrane on underside of tail to remove meat
32
Chop tail and claw meat and chill, covered, for bread pudding
33
Discard head sac from lobster body
34
With a sharp knife or kitchen shears chop or cut lobster body and reserved shells into pieces and chill, covered, for sauce
35
Preheat oven to 300°F
36
Cut enough of brioches into 1/4-inch dice to measure 2 packed cups and spread in one layer in a shallow baking pan
37
Bake brioche in middle of oven until dry but not golden, about 12 minutes
38
Finely chop white part of leek
39
Trim cremini stems flush with caps and discard shiitake stems
40
Cut cremini and shiitake caps into 1/4-inch dice
41
In a 9-inch heavy skillet cook leek in oil, covered, over moderately low heat, stirring occasionally, until tender, about 5 minutes
42
Add mushrooms and sauté over moderately high heat, stirring, until tender and any liquid mushrooms give off is evaporated
43
Remove skillet from heat and add brandy
44
Carefully ignite brandy and cook over moderately high heat, shaking skillet, until flames die out
45
Continue to cook mixture, stirring, until any remaining liquid is evaporated and season with salt and pepper
46
Transfer mixture to a bowl and stir in lobster meat
47
In a large bowl whisk together yolks, egg, cream, cayenne, and salt to taste and gently stir in brioche croutons and lobster mixture
48
Chill bread pudding, covered, until brioche is soaked with custard, 2 to 3 hours
49
Bread pudding may be made up to this point 1 day ahead and chilled, covered
50
Make sauce while bread pudding is chilling: Finely chop carrot, celery, and white part of leek separately
51
In a 3- to 4-quart heavy saucepan cook leek in oil over moderate heat, stirring, until softened
52
Add carrot and celery and cook, stirring, until celery is slightly softened
53
Add lobster shells and body and sauté over moderately high heat, stirring occasionally, 2 minutes
54
Stir in tarragon
55
Remove pan from heat and add brandy
56
Carefully ignite brandy and boil mixture, shaking pan, until flames die out and brandy is evaporated
57
Add wine and water and simmer mixture, uncovered, l hour
58
With a knife halve vanilla bean lengthwise
59
Pour lobster stock through a fine sieve into a large bowl, pressing hard on solids, and transfer liquid to cleaned pan
60
Boil stock until reduced to about 1/2 cup
61
Stir in tomato purée and bring to a boil
62
Stir in vanilla bean and cream and simmer sauce until reduced to about 1 cup
63
Season sauce with salt and pour through a fine sieve into a small saucepan
64
Chill sauce, covered, while baking puddings
65
Sauce may be made up to this point 1 day ahead and chilled, covered
66
Preheat oven to 300°F
67
Divide bread pudding among ramekins and arrange in a roasting pan
68
Add enough hot water to roasting pan to reach one third up sides of ramekins and tent roasting pan with foil
69
Bake puddings in middle of oven 45 minutes
70
Carefully remove foil and bake puddings until a knife inserted in centers comes out clean, 15 to 25 minutes more
71
Remove ramekins from roasting pan and let puddings stand 5 minutes
72
Reheat sauce over moderate heat until hot and add chives
73
Finely chop carrot, celery, and white part of leek separately
74
In a 3- to 4-quart heavy saucepan cook leek in oil over moderate heat, stirring, until softened
75
Add carrot and celery and cook, stirring, until celery is slightly softened
76
Add lobster shells and body and sauté over moderately high heat, stirring occasionally, 2 minutes
77
Stir in tarragon
78
Remove pan from heat and add brandy
79
Carefully ignite brandy and boil mixture, shaking pan, until flames die out and brandy is evaporated
80
Add wine and water and simmer mixture, uncovered, l hour
81
With a knife halve vanilla bean lengthwise
82
Pour lobster stock through a fine sieve into a large bowl, pressing hard on solids, and transfer liquid to cleaned pan
83
Boil stock until reduced to about 1/2 cup
84
Stir in tomato purée and bring to a boil
85
Stir in vanilla bean and cream and simmer sauce until reduced to about 1 cup
86
Season sauce with salt and pour through a fine sieve into a small saucepan
87
Chill sauce, covered, while baking puddings
88
Sauce may be made up to this point 1 day ahead and chilled, covered
89
Preheat oven to 300°F
90
And butter four 1-cup ramekins (4 by 2 inches)
91
Divide bread pudding among ramekins and arrange in a roasting pan
92
Add enough hot water to roasting pan to reach one third up sides of ramekins and tent roasting pan with foil
93
Bake puddings in middle of oven 45 minutes
94
Carefully remove foil and bake puddings until a knife inserted in centers comes out clean, 15 to 25 minutes more
95
Remove ramekins from roasting pan and let puddings stand 5 minutes
96
Reheat sauce over moderate heat until hot and add chives
97
Run a thin knife around edge of each pudding and invert a plate over each ramekin
98
Invert puddings onto plates and turn right side up
99
Run a thin knife around edge of each pudding and invert a plate over each ramekin
100
Invert puddings onto plates and turn right side up
101
Serve puddings with sauce
102
Serve puddings with sauce