Lobster bread croutons
Item 1 of 1
- Side
- medium
- 10
- 1 hour 5 minutes
This lobster bread crouton recipe may be a little fiddly, but is well worth the effort for a classy accompaniment to a seafood feast. Kevin Mangeolles uses the corals from the lobster, also known as the roe, to impart an intense 'lobster' flavour into the bread.
First published in 2015
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Ingredients
Metric
Imperial
- 50g of lobster coral
- 20ml of rapeseed oil
- 250g of strong bread flour
- 8g of salt
- 8g of yeast
- 125ml of water
SAVE RECIPE
Equipment
- Blender
- Loaf tin
Method
1
Place the oil and corals in a blender and blitz until the corals are incorporated into the oil
- 50g of lobster coral
- 20ml of rapeseed oil
2
Add the flour and salt to a mixing bowl and mix in the lobster oil
- 250g of strong bread flour
- 8g of salt
3
Stir together the yeast and half of the water, then mix it into the oil and flour mix. Gradually stir in the rest of the water until a slightly sticky dough forms. Cover the bowl with clingfilm and set aside to prove until it has doubled in size
- 8g of yeast
- 125ml of water
4
Turn the dough out onto a work surface and knead slightly until it can fit into a loaf tin. Place the dough in the tin and set aside to prove for a second time
5
Preheat the oven to 180°C/gas mark 4
6
Once proven, bake in the oven for 35 - 40 minutes until nice and golden
7
Leave the bread to cool on a rack, then place in the freezer to freeze - this will make it easier to slice thinly
8
Preheat the oven to 100°C/gas mark 1/4
9
Cut the bread into very thin slices and lay out on lined baking tray. Bake in the oven for 5 - 8 minutes until dried and crispy. Serve immediately
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