Maine Lobster and Peasant Bread Stuffing - Featured Recipe - CookingDistrict.com
Featured Recipes

Maine Lobster and Peasant Bread Stuffing

Flageolet beans, pain de campagne and thyme combine with Maine lobster in this French-inspired stuffing. If you aren’t planning on serving it immediately, place it in a covered casserole dish in a warm oven. Serve it with a Pouilly-Fumé from France’s Loire Valley.
Categories: Breads, Seafood, Stuffings
Step 1
1/2 lb • dried flageolet beans, soaked 3 hours in water at room temperature (can substitute Great Northern)
4 tbsp • Salt
1/4 cup • distilled white vinegar
2 • Bay leaves
2 • 1 ¼-pound live Maine lobsters
• Olive oil
7 • shallots, peeled and diced, divided
11 • sprigs of thyme, divided
4 • Peppercorns
1/4 cup • White wine
Remove the beans from their soaking liquid, place in a saucepan and cover with water. Bring them to a boil, and let simmer until al dente. Drain, and let cool on a cookie sheet lined with parchment paper.

Fill a large bowl with ice and water, and set aside.

Fill a large stockpot with water. Add 4 tablespoons salt, the vinegar and bay leaves, and bring to a boil. Add the Maine lobsters, and blanch for 3 minutes. Place in ice water for 1 minute. Remove the claw, knuckle and tail meat, reserving the shells. Cut the tails into medallions.

Heat a thick bottomed sauté pan over medium heat, add 1 tablespoon olive oil, and add the reserved lobster shells. Sauté the shells over medium to high heat until they have turned red. Add 1 shallot, 3 thyme sprigs and peppercorns, and sauté for another minute. Deglaze the pan with white wine, reduce by 2/3 and add 3 cups of ice cold water. Simmer for 20 minutes, strain out solids, and set aside.
Step 2
1/4 lb • Pancetta • diced medium
1/2 • loaf of peasant bread or Pain de Campagne, torn or cut into 1-inch pieces
1/2 cup • Cognac
8 sprig • Fresh thyme
1 • bunch flat parsley • chiffonade
2 tsp • freshly grated nutmeg
Salt and pepper to taste
3 tbsp • Unsalted butter
Heat a thick bottomed sauté pan over medium heat, add the pancetta, and cook until the fat is rendered and it becomes crisp around the edges. Add 6 diced shallots, and cook until caramelized. Add the bread cubes to the pan, turn up the heat, and stir constantly until the bread is toasted. Turn the heat to low, add the Cognac, ½ cup of the lobster stock, and the beans. Add the Maine lobster meat, 8 sprigs thyme, parsley, nutmeg and butter. Cook for an additional 20 minutes, and serve.
Notes

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