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.
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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
Add the flour and salt to a mixing bowl and mix in the lobster oil
250g of strong bread flour
8g of salt
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
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
Preheat the oven to 180°C/gas mark 4
Once proven, bake in the oven for 35 - 40 minutes until nice and golden
Leave the bread to cool on a rack, then place in the freezer to freeze - this will make it easier to slice thinly
Preheat the oven to 100°C/gas mark 1/4
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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