LOBSTER BREAD PUDDING

Chef Sam is not only self taught, but creates signature dishes with a “new-school” Italian flavor that are beautifully
displayed and memorably delicious! Here's a great dish that you can cook at your house!
 

Ingredients 8 eggs 3 cups heavy cream 6 oz. butter 1 loaf sliced semolina bread (remove crust) 2 sprigs fresh tarragon 1 sprig fresh thyme 1 clove garlic 1 tsp. salt 2 lbs picked lobster, chopped 1/2  cup panko bread crumbs		Procedure Mix eggs, salt and butter together with a Kitchen Aid balloon attachment. In a small pot add heavy cream, garlic, tarragon and thyme. Scald the heavy cream mixture (bring to a boil). Remove garlic, tarragon and thyme from mixture. Temper with the eggs (slowly add to egg mixture). In a buttered baking dish , layer bread  then 1/2 of the lobster and cream mixture. Then add a second layer of bread and the rest of the lobster and cream mixture. Refrigerate for 24 hours. Remove from fridge and let set for 1 hour. Top with panko bread crumb topping and cover with aluminum foil. Bake at 350 for about 30 minutes. Remove foil and finish for another 15 or 20 minutes. Check with a toothpick.
For Take Out and Delivery at 3 convenient locations! SHELTON • TRUMBULL • FAIRFIELD 225-6000     261-1939        254-3772   December Winner $25 Dining Certificate Sarah Rossmeisl Congratulations! Rate us for a chance to win next month! See Past Newsletters and other Great Recipes here! Wishing you a very Merry Christmas, Happy Hanukkah and a safe and Happy New Year!