This is an easy dish to make and it can be made the day before. There you go, another entertaining tip for the busy hostess.
This will serve 8 lucky people.
- 6 large eggs
- 2 cups half and half cream
- 3 tbsp. butter
- 1/2 cup finely chopped onion
- 1/2 cup peeled and chopped celery
- 1 cup chopped roasted red pepper, seeds removed and skinned
- 1 garlic clove, minced
- 2 tbsp. chopped fresh parsley
- 1 tsp. chopped fresh thyme
- 1 – 1 1/2 lbs. fresh lobster, meat removed and cut into 1″ pieces
- 8 cups 1 inch bread cubes, crusts removed from French bread
- pinch of salt
- pinch of pepper
- 1/2 cup grated Parmesan cheese
Butter 10 inch round cake pan with 2 inch high sides. Whisk together the eggs and cream in a medium bowl to completely blend.
Melt the butter in a large skillet and add the onion and celery, cooking for about 6-7 minutes until soft. Remove from heat.
Add the peppers and garlic and saute for about 2 minutes. Remove from the heat. Add the thyme and parsley. Transfer all this to a large bowl and add the lobster and bread mixture, folding to combine.
Add the egg mixture, salt and pepper and stir until well mixed. Transfer to the baking dish and let stand for 30 minutes or, if making ahead, cover and refrigerate.
Preheat oven to 350 degrees, sprinkle the strata with cheese. Bake until brown and puffed (about 60-65 minutes). Cool on a rack for half an hour . You may find the center will fall a little.
Use a sharp knife, run around the outside edge to loosen and cut into wedges. Serve with a chilled green salad and warm roll. Voila! You did it again.
Now, go get the glasses and wine. Nothing else required.
Lobster Crepes
Okay, so you want to impress your company this week and are not sure how to go about it. Read this through, get your ingredients ready and go for it. Everyone will marvel at what you just accomplished and your secret? It wasn’t difficult.
Crepes
- 4 large eggs
- 1 1/3 cups whole milk
- 3 tbsp. melted butter
- pinch of salt
- 1 1/2 cups sifted flour
Combine all the ingredients in a blender and blend until totally smooth. Heat a large non-stick pan over medium heat and spray with cooking oil.
Pour about 1/3 cup of the batter into the hot pan and tilt the pan to thinly cover the bottom of the pan. Cook for about a minute but do not burn. Flip with a wide spatula. Cook until the underside is golden and remove to a plate. Continue until all the batter is used. If making this beforehand, put waxpaper between each one and wrap with plastic. Refrigerate for up to 2 days only.
Filling
- 1/4 cup butter
- 1/2 cup chopped fresh fennel
- 1/4 cup flour
- 1 1/2 cups whole milk
- 250g regular Philadelphia cream cheese, cubed
- 3/4 cup Swiss cheese
- 1/3 cup white wine
- 1 tsp. Dijon mustard
- 2 cups medium cooked shrimp, peeled and cleaned
- 4 cups cooked lobster, chopped
Melt the 1/4 cup butter in a large saucepan and when hot, add the fennel and cook until softened (3 mins approximately) Stir in 1/4 cup of the flour and cook about 2 minutes, stirring constantly. Gradually whisk in the milk and then the cheeses.
When the cheeses are melted, add in the wine and the mustard stirring until it becomes thickened. Add the shrimp and the lobster and heat through. Do not overcook the seafood as it will become tough.
Put a crepe on cutting board and cut in half. Scoop about 1/3 cup of the filling onto one half of the crepe and fold in to a triangular cone shape. Fill remaining crepes the same way. Place two on each plate. Crisp salad, warm rolls or focaccio bread and, of course, chilled white wine.
You will make this again and again…just not to the same people all the time.
Truly, yummy!