You Are Here: Home»Lobster Spinach Strata with Truffle Hollandaise
Lobster Spinach Strata with Truffle Hollandaise
Posted by :
Posted date :
December 19, 2015 Comments Off on Lobster Spinach Strata with Truffle Hollandaise
Are you planning a brunch this Holiday season? If so, this may be the dish for you. All you need to do is order your lobster meat from Dorr Lobster…this strata can then be put together in about 20 minutes, then baked. You can even make this dish the day before serving & bake the next morning. Serve the Lobster Spinach Strata with Truffle Hollandaise, which you can also make ahead of time…the Hollandaise makes the dish, I promise. Serve the Strata with Roasted Potato Coins, Grapefruit Persimmon & Pomegranate Salad Cups, & Cranberry Cheesecake Puffs for an easy Holiday brunch menu that will surely please any palate!
Break all the eggs into a medium bowl, whisk, then add the milk & whisk until combined (a). Add the crumbled bread & stir until all the bread is moistened (b).
If using lobster tails, remove the tail meat from their shells, cut into bite-size pieces (a). If using lobster meat, rough chop the larger pieces, making sure that the meat is uniform in size (b).
Melt the 3 tablespoons butter, & add the lobster tails/meat, then sauté for 1-2 minutes (a). Add the sautéed lobster & its juices to the egg mixture and stir. Add the lemon juice & truffle salt to the egg mixture, and stir to combine (b)…I like a little extra lemon flavor in the strata…the lemon brightens the dish.
Add the drained chopped spinach to the egg mixture. Pour the egg strata mixture into a large nonstick pan coated with nonstick cooking spray.
Bake the strata for 30-35 minutes…the strata should appear puffed and be golden brown.
Slide the strata onto a serving plate. Cut into wedges, & serve with Truffle Hollandaise & a sprinkle of minced parsley…so elegant, so easy & so good!