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Lobster Bread Pudding




Source of Recipe


Hearty Boys Café and Catering


List of Ingredients




#

For Lobster Bread Pudding

# 1 lb lobster meat *
# 2 cups cubed brioche
# 2 shallots
# 1 tablespoon extra virgin olive oil
# 2 tablespoons brandy
# 2 large egg yolks
# 1 large egg
# 1 cup heavy cream
# 1 teaspoon kosher salt
# ½ teaspoon white pepper
# 1 teaspoon finely chopped fresh tarragon
# dash nutmeg

For Madagascar Green Peppercorn Sauce

# 1 carrot
# 1 plum tomato
# 1 bunch parsley
# 2 tablespoons lobster base*
# 3 cups water
# 1 teaspoon tomato paste
# ½ cup heavy cream
# 1 tablespoon green peppercorns in brine

Recipe



Making the Bread Pudding:

Preheat oven to 300

The recipe will go a lot quicker if you do all your prep work first and then assemble. Get a sharp knife, cutting board, cookie sheet and a couple of small bowls.

First, dice the brioche into ¼ inch cubes and spread onto the cookie sheet. Pop into the oven for 10 minutes. The brioche should be dry but not brown.

Next, finely chop the shallots and place into one of the small bowls. Coarsely chop the lobster meat and place into the other bowl.

Place the olive oil into a skillet along with the shallots and cook over moderate heat for about 5 minutes, or until tender. Remove the skillet from the heat, add the brandy and ignite without setting yourself on fire. Shake the flaming skillet until the flames die out. Transfer the mix to a bowl and stir in the lobster meat.

In another bowl, whisk together the remaining ingredients. Add the lobster mix and the brioche and gently mix. Set the bowl in the refrigerator for 30-60 minutes to allow the brioche to soak up the custard mix. If you like, this whole process can be done one day in advance. Just keep the mixture refrigerated until ready to bake.

The Finish: the Bread Pudding:

Preheat the over to 350

Spray a 5 x 8 pan (foil works well, too) with nonstick cooking spray. Pout the bread pudding mix into it and cover with foil. Place the pan into a larger roasting pan that's filled with enough water to reach about halfway up the side of the bread pudding pan. Place this into the over and bake about 30 minutes. Remove the foil and continue baking about 15 more minutes. If a knife inserted in the center comes out clean, it's done.

Run a sharp knife around the sides of the pan and invert it over a plate. Cut it in half, place a pool of sauce on two plates and set a piece of the pudding right side up on each plate. Garnish with chopped tarragon and service.

Serves 2.

Making the Madagascar Green Peppercorn Sauce:

Pour the cold water into a medium saucepan. Cut the carrot and plum tomato in half and add them to the water along with the parsley. Place the saucepan on medium heat and bring to a boil. Add the lobster base, stir and reduce heat to medium low. Let the mixture simmer until it's reduced to 1 cup. Remove from heat and pour through a sieve, pressing hard on the solids. Return to a clean saucepan, add the green peppercorns and reduce to ½ cup. Whisk in the heavy cream over a low flame, bring it to a gentle simmer and serve immediately.