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Savory Lobster Bread Puddings with Vanilla Chive Sauce Recipe

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Savory Lobster Bread Puddings with Vanilla Chive Sauce
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Ingredients
24
Count
Nutrition
598
Calories
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Ingredients:

Directions:

  1. Make bread pudding: Fill an 8-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into boiling water and simmer, covered, 8 minutes. Immediately transfer lobster with tongs to a large bowl and cool.
  2. When lobster is cool enough to handle, remove meat in the following manner, reserving shells and body: Break off claws at body of lobster. Crack claws and remove meat. Twist tail off lobster body and with kitchen shears cut thin hard membrane on underside of tail to remove meat. Chop tail and claw meat and chill, covered, for bread pudding. Discard head sac from lobster body. With a sharp knife or kitchen shears chop or cut lobster body and reserved shells into pieces and chill, covered, for sauce.
  3. Preheat oven to 300°F.
  4. Cut enough of brioches into 1/4-inch dice to measure 2 packed cups and spread in one layer in a shallow baking pan. Bake brioche in middle of oven until dry but not golden, about 12 minutes. Finely chop white part of leek. Trim cremini stems flush with caps and discard shiitake stems. Cut cremini and shiitake caps into 1/4-inch dice.
  5. In a 9-inch heavy skillet cook leek in oil, covered, over moderately low heat, stirring occasionally, until tender, about 5 minutes. Add mushrooms and sauté over moderately high heat, stirring, until tender and any liquid mushrooms give off is evaporated. Remove skillet from heat and add brandy. Carefully ignite brandy and cook over moderately high heat, shaking skillet, until flames die out. Continue to cook mixture, stirring, until any remaining liquid is evaporated and season with salt and pepper. Transfer mixture to a bowl and stir in lobster meat.
  6. In a large bowl whisk together yolks, egg, cream, cayenne, and salt to taste and gently stir in brioche croutons and lobster mixture. Chill bread pudding, covered, until brioche is soaked with custard, 2 to 3 hours. Bread pudding may be made up to this point 1 day ahead and chilled, covered.
  7. Make sauce while bread pudding is chilling: Finely chop carrot, celery, and white part of leek separately. In a 3- to 4-quart heavy saucepan cook leek in oil over moderate heat, stirring, until softened. Add carrot and celery and cook, stirring, until celery is slightly softened. Add lobster shells and body and sauté over moderately high heat, stirring occasionally, 2 minutes. Stir in tarragon. Remove pan from heat and add brandy. Carefully ignite brandy and boil mixture, shaking pan, until flames die out and brandy is evaporated. Add wine and water and simmer mixture, uncovered, l hour.
  8. With a knife halve vanilla bean lengthwise. Pour lobster stock through a fine sieve into a large bowl, pressing hard on solids, and transfer liquid to cleaned pan. Boil stock until reduced to about 1/2 cup. Stir in tomato purée and bring to a boil. Stir in vanilla bean and cream and simmer sauce until reduced to about 1 cup. Season sauce with salt and pour through a fine sieve into a small saucepan. Chill sauce, covered, while baking puddings. Sauce may be made up to this point 1 day ahead and chilled, covered.
  9. Preheat oven to 300°F. and butter four 1-cup ramekins (4 by 2 inches).
  10. Divide bread pudding among ramekins and arrange in a roasting pan. Add enough hot water to roasting pan to reach one third up sides of ramekins and tent roasting pan with foil. Bake puddings in middle of oven 45 minutes. Carefully remove foil and bake puddings until a knife inserted in centers comes out clean, 15 to 25 minutes more. Remove ramekins from roasting pan and let puddings stand 5 minutes. Reheat sauce over moderate heat until hot and add chives.
  11. Run a thin knife around edge of each pudding and invert a plate over each ramekin. Invert puddings onto plates and turn right side up.
  12. Serve puddings with sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 598.31 Kcal (2505 kJ)
Calories from fat 419.61 Kcal
% Daily Value*
Total Fat 46.62g 72%
Cholesterol 355.8mg 119%
Sodium 163.56mg 7%
Potassium 574.74mg 12%
Total Carbs 15.5g 5%
Sugars 3.59g 14%
Dietary Fiber 2.58g 10%
Protein 13.04g 26%
Vitamin C 8.6mg 14%
Vitamin A 0.1mg 4%
Iron 42.9mg 238%
Calcium 179.1mg 18%
Amount Per 100 g
Calories 116.13 Kcal (486 kJ)
Calories from fat 81.45 Kcal
% Daily Value*
Total Fat 9.05g 72%
Cholesterol 69.06mg 119%
Sodium 31.75mg 7%
Potassium 111.56mg 12%
Total Carbs 3.01g 5%
Sugars 0.7g 14%
Dietary Fiber 0.5g 10%
Protein 2.53g 26%
Vitamin C 1.7mg 14%
Iron 8.3mg 238%
Calcium 34.8mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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