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Lobster Recipes
Brunch
Lobster Spinach Strata
(serves 12)
18 slices white bread, crusts trimmed
8 ounces fresh spinach, cleaned and large veins removed
3 - 1¼ pound Maine lobsters, cooked, cubed
10 ounces white sharp cheddar, shredded
3 Tablespoons bacon, cooked & crumbled
8 large eggs
3 cups non-fat milk
4 ounces butter, melted
½ teaspoon baking powder
1 pinch fresh ground pepper, to taste
1 pinch paprika, to taste
Butter a 9x13 deep dish casserole (use a little of the melted
butter). Place 6 slices of bread to cover the bottom. Cover with ½
of the spinach. Distribute the lobster over the spinach. Sprinkle
1/3 of the cheese on top. Line up next layer of bread over first
layer. Layer remainder of the spinach, bacon, and 1/3 of the
cheese. Finish with bread. Combine eggs, milk, melted butter,
baking powder, pepper. Beat well, pour over, taking care to soak
the top layer of bread. Pour the rest down the sides. Cover with
plastic wrap. Refrigerate overnight or at least 2 hours before
baking. Remove plastic wrap. Cover with foil sprayed with Pam or a
baking release. Bake 45 minutes in a pre-heated 325*F oven. Remove
foil. Sprinkle last 1/3 of shredded cheese. Sprinkle with paprika.
Bake uncovered 15 minutes. Cut between the slices of bread and cut
diagonally across each slice for 12 servings.
Nutritional information per serving
calories 393.4 cholesterol 227 milligrams
protein 24 grams sodium 700 milligrams
total fat 22.5 grams dietary fiber 1.4 grams
carbohydrate 23.2 grams calcium 356 milligrams
Nutritional information provided by MasterCook II, 1995.
Nutritional profiles are meant to be approximate guides to
nutrient contents of the recipe. Those persons on special diets
may require more specific nutrient data and should consult their
personal physicians, registered dietitians, and/or food
manufacturers.
Susan Reed
The Fairhaven Inn, Bath
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ayup@coastallobster.com