Carefully ignite brandy and boil mixture, shaking pan, until flames die out and brandy is evaporated. Add lobster shells and body and sauté over moderately high heat, stirring occasionally, 2 minutes. Add carrot and celery and cook, stirring, until celery is slightly softened. In a 3- to 4-quart heavy saucepan cook leek in oil over moderate heat, stirring, until softened.
Make sauce while bread pudding is chilling: Step 7įinely chop carrot, celery, and white part of leek separately. Bread pudding may be made up to this point 1 day ahead and chilled, covered. Chill bread pudding, covered, until brioche is soaked with custard, 2 to 3 hours. In a large bowl whisk together yolks, egg, cream, cayenne, and salt to taste and gently stir in brioche croutons and lobster mixture. Transfer mixture to a bowl and stir in lobster meat. Continue to cook mixture, stirring, until any remaining liquid is evaporated and season with salt and pepper. Carefully ignite brandy and cook over moderately high heat, shaking skillet, until flames die out. Add mushrooms and sauté over moderately high heat, stirring, until tender and any liquid mushrooms give off is evaporated. In a 9-inch heavy skillet cook leek in oil, covered, over moderately low heat, stirring occasionally, until tender, about 5 minutes. Cut cremini and shiitake caps into 1/4-inch dice. Trim cremini stems flush with caps and discard shiitake stems. Bake brioche in middle of oven until dry but not golden, about 12 minutes. Step 3Ĭut enough of brioches into 1/4-inch dice to measure 2 packed cups and spread in one layer in a shallow baking pan. With a sharp knife or kitchen shears chop or cut lobster body and reserved shells into pieces and chill, covered, for sauce. Chop tail and claw meat and chill, covered, for bread pudding. 
Twist tail off lobster body and with kitchen shears cut thin hard membrane on underside of tail to remove meat. When lobster is cool enough to handle, remove meat in the following manner, reserving shells and body: Break off claws at body of lobster. Immediately transfer lobster with tongs to a large bowl and cool. Plunge lobster headfirst into boiling water and simmer, covered, 8 minutes.
MY RECIPES BREAD PUDDING WITH VANILLA SAUCE FULL
Fill an 8-quart kettle three fourths full with salted water and bring to a boil.
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