Prepare to embark on a culinary journey that will transport your taste buds straight to the charming coastal kitchens of the American South! This Coquille of Lobster Savannah is not just a recipe; it's a decadent experience that combines the sweet, succulent meat of lobster with a rich, creamy sauce and a perfectly crispy breadcrumb topping. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this dish promises to elevate your cooking game and leave everyone craving more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 2 lobster tails, cooked and chopped
- 1 cup heavy cream
- 1 cup breadcrumbs
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Prepare four individual gratin dishes or a large baking dish by lightly greasing them with butter.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add diced onions and sauté until translucent and softened, approximately 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds, being careful not to brown the garlic.
- Pour in the heavy cream and stir, adding Old Bay seasoning, salt, and pepper. Simmer the mixture for 5 minutes, allowing the flavors to meld together.
- Gently fold in the chopped cooked lobster meat, ensuring it is evenly distributed throughout the cream sauce.
- Transfer the lobster mixture into the prepared gratin dishes, distributing it evenly.
- Sprinkle breadcrumbs generously over the top of each dish, creating an even layer that will become golden and crispy.
- Place the dishes in the preheated oven and bake for 15-20 minutes, or until the breadcrumbs are golden brown and the sauce is bubbling.
- Remove from the oven and let rest for 2-3 minutes to allow the sauce to settle.
- Garnish with freshly chopped parsley before serving hot.
Tips
- Choose Fresh Lobster: For the best flavor, use fresh lobster tails or recently cooked lobster meat.
- Don't Overcook: Be careful not to overcook the lobster during the initial cooking and when baking to prevent toughness.
- Breadcrumb Perfection: Use panko breadcrumbs for an extra crispy topping, and consider mixing in some grated Parmesan for added flavor.
- Seasoning Matters: Old Bay seasoning is key, but feel free to adjust to your taste preferences.
- Serving Suggestion: Serve in individual gratin dishes for an elegant presentation that mimics classic French-inspired cuisine.
- Make Ahead: You can prepare the lobster mixture in advance and refrigerate, adding breadcrumbs just before baking.
- Wine Pairing: A crisp Chardonnay or Sauvignon Blanc complements the rich, creamy flavors perfectly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 25g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 160mg
