RECIPE

Lobster Strata with Bacon, Caramelized Shallots and Burrata

Name: Lobster Strata with Bacon, Caramelized Shallots and Burrata
Cook time: 12 h
Yield: 8-12

Recipe Created For

Rectangular Roaster

Main Course

Seafood

Cook Time

Over 12 hours

Serving Size

8-12

Cook Mode

INGREDIENTS

16 cups (4 litres) brioche bread, cut into 1-inch (2.5 cm) cubes
8 thick slices bacon, diced
8 shallots, thinly sliced
3 garlic cloves, finely chopped
3 tbsp (45 ml) thyme leaves, chopped
6 eggs
2 cups (500 ml) 3.25% milk
1 cup (250 ml) mascarpone cheese
3 tbsp (45 ml) Dijon mustard
3 tbsp (45 ml) finely chopped tarragon leaves, plus more for serving
Zest of 1 lemon
¾ lb (340 g) cooked lobster meat, coarsely chopped
1 tbsp (15 ml) butter
1 tbsp (15 ml) lemon juice
1 ball burrata (100 g), torn into pieces

On the hunt for a truly unexpected dish this spring? Give your go-to recipes a rest and make room for a new star ingredient: lobster! Our Lobster Strata with Bacon, Caramelized Shallots, and Burrata elevates traditional meal preparation, delivering the perfect blend of flavours.

Prepared and served directly from our Rectangular Roaster, this piece of cookware’s versatility is on display in this recipe. The Roaster has been carefully crafted to bake the strata to perfection, exposing it to a consistent heat source throughout. Complemented by soft and buttery brioche bread that gets soaked in a delicious egg and mascarpone mixture, this Lobster Strata with Bacon is truly a standout recipe.

Our Lobster Strata with Bacon, Caramelized Shallots, and Burrata makes for the ultimate show-stopping main course, shaking up everyday meal prep. This recipe takes over 12 hours to prepare, serving between eight and 12 portions. The final result is a savoury pain perdu topped with creamy burrata. Here are all the ingredients you will need along with the steps to follow before tackling this recipe!

INGREDIENTS

16 cups (4 litres) brioche bread, cut into 1-inch (2.5 cm) cubes
8 thick slices bacon, diced
8 shallots, thinly sliced
3 garlic cloves, finely chopped
3 tbsp (45 ml) thyme leaves, chopped
6 eggs
2 cups (500 ml) 3.25% milk
1 cup (250 ml) mascarpone cheese
3 tbsp (45 ml) Dijon mustard
3 tbsp (45 ml) finely chopped tarragon leaves, plus more for serving
Zest of 1 lemon
¾ lb (340 g) cooked lobster meat, coarsely chopped
1 tbsp (15 ml) butter
1 tbsp (15 ml) lemon juice
1 ball burrata (100 g), torn into pieces

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 275°F (135°C). Spread the brioche cubes out on a Sheet Pan. Bake in the oven until dried out but not browned, about 15 to 20 minutes. Set aside.

Meanwhile, in a Skillet over medium heat, cook the bacon until crispy. Remove with a Slotted Spoon and drain on paper towels. Remove all but 1 tbsp (15 ml) of the bacon fat. Add the shallots, garlic and half of the thyme to the Skillet. Season with salt and pepper. Cook over medium heat until tender and slightly caramelized, about 6 minutes, stirring often. Transfer to a bowl and add the bacon. Let cool.

In a large bowl, whisk together the eggs, milk, mascarpone, Dijon, tarragon, lemon zest and remaining thyme. Season generously with salt and pepper. Add half of the bacon-shallot mixture.

Generously butter the bottom and sides of a Rectangular Roaster. Place the toasted bread in the Roaster and cover with the egg mixture. Press down gently to ensure all of the bread is lightly moistened. Cover and refrigerate overnight. Refrigerate the remaining bacon-shallot mixture.

Preheat the oven to 350°F (180°C).

Bake the strata, uncovered, on the middle rack of the oven for 50 minutes. If the top is getting too dark, tent with foil.

Remove the strata from the oven and let sit for 10 minutes.

In a Skillet, reheat the remaining bacon-shallot mixture over medium heat. Add the lobster meat and butter. Cook for 2 minutes to heat the lobster through. Remove from the heat and add the lemon juice. Season to taste with salt and pepper.

Arrange the lobster mixture over the strata. Garnish with the burrata and a handful of tarragon leaves. Serve immediately.