You can substitute the lobster with gently sautéed shrimp, if you prefer.
Servings: 6
Ingredients
1 tablespoons butter
1 cup chopped leeks, light green & white parts only
5 cups cubed egg bread (crusts removed)
1/2 cup grated gruyere
1/4 cup grated Parmesan
3 large eggs beaten
1 cup milk
1/2 cup whipping cream
1/4 cup goat cheese
2 teaspoons Dijon mustard
8 ounces (250 grams) cooked lobster meat, cut into pieces (2 lobsters)
2 tablespoons chopped parsley
Salt and freshly ground pepper
Method
Heat butter in a frying pan over medium heat. Add leeks and sauté for 2 minutes or until softened. Reserve.
Toss bread cubes, sautéed leeks, and ¾ of gruyere and Parmesan cheeses (saving a little to finish the top) together in a large bowl.
Whisk together beaten eggs, milk, whipping cream, goat cheese, salt and pepper in a separate bowl. Add to bread mixture along with parsley and lobster (reserving one claw piece for decoration) and toss to combine. Allow mixture to soak for at least 1 hour, tossing occasionally, to help bread absorb liquids.
Preheat oven to 325 F.
Butter an 8 x 10-inch casserole dish. Fill casserole with bread mixture, top with reserved cheeses and lobster garnish. Bake for 45 minutes or until set, lightly browned and puffy. Serve with mango salsa (see recipe below).
Lucy Waverman