Lobster Bacon and Cheese Strata

Good Wednesday (almost afternoon) foodies! It's definitely fall this week in Chicago, and when this time of year rolls around, we here at Lobster Gram start craving simple comfort foods that warm you body and soul. This recipe is another masterpiece from our Creative Director Nancy, and every delicious ingredient combines beautifully to bake in a nice big cast iron skillet. I am very, very, *VERY* partial to foods prepared in a cast iron skillet. They just taste like home to me. If it's Lobster (the ULTIMATE Lobster Grammer comfort food)and in a cast iron skillet...it couldn't be better. That is...unless you add hot gooey cheese and crispy apple wood smoked bacon to the delicious equation.
Ahem...excuse the drool :)~
But you see what I'm talking about I'm sure...

and here is the blueprint for this culinary masterpiece. Happy eating foodies!

Lobster, Bacon &?Cheese Strata
Strata is a baked dish that combines chunks of bread with eggs, cream... and the rest is up to your imagination. We let ours run wild in this indulgent lobster-filled version. If Challah bread is unavailable for you, a good substitution is the Hawaiian bread for its slight sweetness and tender, cakier texture.

Lobster, Bacon and Cheese Strata
Ingredients
1-1/2 cups milk
1/4 cup extra-virgin olive oil
1 loaf Challah bread, cut into 1” cubes (about 8 cups)
1-1/4 cups heavy cream
5 large eggs
1 Tbsp. chopped garlic (about 3 cloves)
2 shallots, chopped
1/2 tsp. salt
3/4 tsp. black pepper
1/2 tsp. nutmeg
4 oz. goat cheese
1 cup shredded Gruyere cheese
1-1/4 cups grated Parmesan cheese
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
3 cups cooked lobster meat, chopped
8 slices apple wood smoked bacon, cooked crispy and crumbled

Directions
Preheat oven to 350°. Grease a large, ovenproof skillet. In a large bowl, whisk the milk and olive oil until blended. Add the bread cubes, and toss to coat, allowing it to soak up the liquid.
Then, in a small bowl mix the cream, eggs, garlic, shallots, salt, pepper and nutmeg. In a medium bowl, crumble the goat cheese and mix with the Gruyere, Parmesan, sage and thyme.
Line the bottom of the skillet with half of the soaked bread cubes. Top with half of the lobster meat, bacon and cheese mixture. Pour half of the egg mixture over the layers. Repeat layering with the remaining bread, lobster, bacon, cheese mixture and egg mixture. Bake until firm in the center and golden brown, about 1 hour. The strata will puff during baking, but will settle once removed from the oven.

Roasted Lobster with Basil Mint Pesto

This is a complicated recipe that I have only made once. When I found the base recipe for this, it included the Lobster Tomalley (Liver). Since I know better than to eat the filter system of an animal, I naturally cut that part out. If you would like to enjoy the Tomalley, it is considered a delicacy, however red tide blooming on the east coast has prompted the FDA to warn AGAINST eating the Lobster Tomalley.

Ingredients

• 2 cups (packed) fresh basil leaves
  
• 1/3 cup (packed) fresh mint leaves
  
• 4 garlic cloves
  
• 1/3 cup olive oil
  
• 3 tablespoons pine nuts, lightly toasted
  
• 4 1 3/4-pound live Maine lobsters
  
• 2 tablespoons extra-virgin olive oil
  
• 1/3 cup freshly grated Parmesan cheese
  
• 2 tablespoons whipping cream
  
• 2 cups panko (Japanese breadcrumbs)
  
• 1 teaspoon grated lemon peel
  
• Lemon wedges

Directions
Preheat oven to 450°F. Blanch basil and mint leaves in large saucepan of boiling water 5 seconds. Drain. Transfer leaves to large bowl of ice water to cool. Drain. Squeeze leaves to remove excess liquid. Mince garlic in processor. Add basil and mint leaves, 1/3 cup olive oil, and pine nuts. Puree until pesto is smooth. Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to work surface. Return water to boil. Repeat with remaining lobsters, 1 at a time. Place 1 lobster, shell side down, on work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail (use kitchen shears to cut through shell if necessary). Crack claws. Repeat with remaining lobsters. Arrange lobster halves, cut side up, on 2 heavy large baking sheets. Discard head sac and long thin intestinal tract that runs alongside lobster tail meat. Sprinkle meat with salt and pepper. Transfer lobster meat and pesto mixture to medium bowl. Stir in Parmesan cheese and cream, then panko and lemon peel. Season pesto mixture with salt and pepper; divide among lobster halves, filling cavities and covering meat completely. Roast lobsters until meat is just cooked through and topping is golden, about 14 minutes. Serve with lemon.
Source:Basil Mint

Lobster Crepes

This is another great lobster recipe that is a tried and true favorite. Makes an elegant presentation, but is actually pretty easy to make! Try using Maine Lobster Tails for this recipe. The texture in the tail meat seems to hold up best.

Ingredients:

• 1/2 cup mushroom
  
• 1/2 cup scallions
  
• 3 tbsp butter
  
• 3 cup lobster meat
  
• 9 oz cream cheese
  
• 1/3 cup half and half
  
• 3 tbsp parsley
  
• 2 tbsp white wine
  
• 1 cup Swiss cheese
  
• 2 cup flour
  
• 3/4 tsp salt
  
• 1/2 tsp baking powder
  
• 3 cup milk
  
• 3 each egg
  
• 2 tbsp butter

Directions
Heat 3 tablespoons butter in a saucepan, over a medium flame add mushrooms and half of the minced scallions. Saute for 5 minutes. Add lobster, cream cheese, half & half, and parsley. Heat and stir for 5 minutes, until cheese melts. Stir in wine, remove from heat, and set aside. Combine flour, salt, and baking powder in a mixer bowl Stir in milk, eggs, and melted butter. Beat until smooth. Heat a greased or non-stick pan over a medium flame. Add 1/4 cup batter to skillet and tilt to coat evenly. Brown lightly on both sides, remove from pan, and set aside repeat with remaining batter. Place 1/4 cup lobster mixture onto each crepe. Roll up and place, seam-side down, onto a baking sheet. Sprinkle with grated cheese. Cover pan with foil. Garnish with remaining minced scallions. Serve hot.
Source:Crepes