Tomalley Croutons Recipes

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CROUTONS



Croutons image

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 2 cups

Number Of Ingredients 3

2 tablespoons good olive oil
2 cups (1/2 inch diced) sourdough bread
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

TOMALLEY CROUTONS



Tomalley Croutons image

Provided by Jasper White

Categories     Condiment/Spread     Appetizer     Broil     Thanksgiving     Lobster     Summer     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 20 croutons

Number Of Ingredients 7

1 teaspoon chopped garlic
2 tablespoons chopped onion
4 tablespoons unsalted butter, softened
1 tablespoon chopped parsley
1/2 cup cooked lobster tomalley
salt and freshly ground pepper
1 baguette (long French bread)

Steps:

  • 1. Sauté the garlic and onion in 1 tablespoon butter. Let cool somewhat, then mix with the remaining butter and parsley. Whip in the tomalley and season to taste with salt and pepper.
  • 2. Preheat the oven to 400 degrees. Slice the French bread 3/8 inch thick and toast on both sides. Spread each piece with the tomalley-butter mixture. Place on a sheetpan and put in the pre-heated oven or under a broiler until croutons are crispy and hot. Serve immediately.

CHUNKY LOBSTER STEW



Chunky Lobster Stew image

Provided by Jasper White

Categories     Soup/Stew     Appetizer     Thanksgiving     Dinner     Lobster     Summer     Simmer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 5 as a main course or 10 as a starter

Number Of Ingredients 12

5 chicken (1-pound) lobsters
1 medium onion, roughly chopped
4 bay leaves
2 large tomatoes
20 sprigs of fresh chervil
1 pint heavy cream
2 large leeks, white and yellow parts only, cut in medium (1/2 inch) dice
2 medium carrots, peeled and sliced very thin
8 tablespoons (1 stick) unsalted sweet butter
salt and freshly ground black pepper
cayenne pepper
Tomalley Croutons

Steps:

  • 1. Blanch the lobsters for 4 minutes in a large pot of boiling fresh sea water or salted water. Remove from water, punch a little hole in the top of each head and allow to drain. Break off the claws and the tail. Remove the tomalley from the body and set aside in the refrigerator. Shuck the meat, chop into large bite-size pieces and set aside in the refrigerator. Be sure to remove intestinal tracts from the tails.
  • 2. Place all the shell and bodies in a large saucepan and barely cover with water (about 2 1/2 quarts). Add the onion and bay leaves. Bring to a boil, skim, and reduce to simmer.
  • 3. Peel and seed the tomatoes. Put the seeds and juice into the lobster stock and cut the tomato into medium dice; set aside. Pick the chervil off the stems. Add the stems to the stock and coarsely chop the chervil leaves; set aside.
  • 4. After the stock has simmered for about 1 hour, add the heavy cream; simmer about 20 minutes more.
  • 5. Simmer the leeks and carrots in butter in a soup pot until they begin to get tender (about 5 minutes). Now add the tomatoes and lobster meat and simmer 2 or 3 minutes more. Strain the creamy lobster stock into the soup pot (you should have about 6 cups of liquid). Season to taste with salt, pepper and cayenne pepper and sprinkle with chervil. Serve with tomalley croutons.

CHEF JOHN'S HOMEMADE CROUTONS



Chef John's Homemade Croutons image

Don't let stale baguettes go to waste! These garlic-parmesan croutons are the perfect crunchy topper for salads and soups. And they're ridiculously easy to make.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Time 3h55m

Yield 4

Number Of Ingredients 9

½ cup olive oil
4 cloves garlic, finely minced
1 (8 ounce) loaf French bread baguette, cut into 1/2-inch cubes
¾ cup finely grated Parmigiano-Reggiano cheese, divided
½ teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon freshly ground black pepper
½ teaspoon salt
1 pinch cayenne pepper

Steps:

  • Preheat oven to 300. Line a baking sheet with a silicone baking mat.
  • Stir olive oil and garlic together in a bowl. Let sit at room temperature until flavors are infused, about 3 hours.
  • Place bread cubes in a large bowl. Pour garlic oil through a strainer onto the bread; toss to coat bread with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes. Turn croutons and bake 15 minutes more. Push croutons together with a spatula so that they are in a compact rectangle on the baking sheet and no longer spread out; sprinkle remaining 1/4 cup cheese over the top. Bake until cheese is melted and the bread is crispy and crunchy, 10 to 15 minutes more.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 34.1 g, Cholesterol 13.2 mg, Fat 32.4 g, Fiber 1.7 g, Protein 12.7 g, SaturatedFat 6.6 g, Sodium 889.9 mg, Sugar 1.7 g

CROUTONS



Croutons image

This is great to make your own croutons for your salads, etc. When you make your own you know what goes into it and you are proud of your accomplishment. You can also add your own flavorings.

Provided by Carol

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Yield 12

Number Of Ingredients 3

15 slices bread
¼ cup butter, melted
2 teaspoons garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Nutrition Facts : Calories 117.5 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 542.1 mg, Sugar 1.3 g

CHUNKY LOBSTER STEW WITH TOMALLEY CROUTONS



Chunky Lobster Stew With Tomalley Croutons image

Provided by Craig Claiborne With Pierre Franey

Categories     dinner, soups and stews, main course

Time 2h

Yield 10 servings

Number Of Ingredients 14

5 1-pound live lobsters
Salt to taste, if desired
2 cups coarsely chopped onion
4 bay leaves
1 large tomato, about 1 pound, peeled
20 sprigs fresh chervil, optional
2 cups heavy cream
12 tablespoons unsalted butter
1 teaspoon finely minced garlic
2 tablespoons finely chopped onion
2 cups coarsely chopped white part of leeks
1 cup carrot rounds, sliced as thinly as possible
Freshly ground black pepper to taste
1 loaf French bread, cut into 1/4-inch slices

Steps:

  • Bring enough water to the boil to cover the lobsters when they are added. Add salt and the lobsters and cook exactly four minutes after the water has returned to boiling.
  • Drain the lobsters immediately. Make a small half-inch crack in the solid shell that covers the head of each lobster. Make the crack slightly below the eyes of each lobster. Place the lobsters tail-side up, heads down, so that the liquid drains from the heads.
  • When the lobsters are cool enough to handle, tear off the tails and claws of each. Let the tomalley -the inner soft portion of the bodies-empty into a mixing bowl. Put the shells in a kettle.
  • Place the lobster tails on a flat surface and cut lengthwise with a sharp knife or cleaver. Pull away and discard the intestinal tract of each tail. Remove the tail meat and put the shells into the kettle.
  • Crack the claws and remove the meat. Put the claw shells into the kettle. Cut the claws and tail meat into bite-size pieces. There should be about three cups. Set aside.
  • To the lobster shells in the kettle add 10 cups of water, the two cups of coarsely chopped onion and the bay leaves. Bring to the boil.
  • Meanwhile, cut away and reserve the firm outer flesh of the peeled tomato. Set aside. Chop the inner portion of the tomato and add it to the kettle. Cut the reserved portion of the tomato into half-inch cubes. Set aside.
  • Pull away the leaves of the chervil. Set the leaves aside. Toss the remaining sprigs into the kettle. Cook the lobster broth about one hour, then add the heavy cream. Let simmer briefly.
  • To prepare the garnish for the stew, put four tablespoons of the butter into a saucepan. Add the garlic and finely chopped onion to the butter and cook about three minutes, stirring. Add this to the reserved tomalley and beat thoroughly to blend. Refrigerate.
  • Meanwhile, heat the remaining eight tablespoons of butter in a heavy saucepan and add the leeks and carrots. Cook about five minutes, stirring occasionally without browning. Add the cubed lobster meat, the tomato cubes and cook, stirring briefly, until heated through.
  • Strain the liquid from the kettle, discarding the solids. There should be about six cups. Pour this into the saucepan containing the lobster meat. Bring to the simmer and add salt and a generous grind of black pepper. Finely chop the chervil leaves and add them.
  • Meanwhile, preheat the broiler and toast the French bread slices on both sides. Spread one side of each with a thin layer of the tomalley mixture. Run briefly under the broiler until the tomalley mixture starts to bubble. Serve the hot soup with the pieces of tomalley toast on the side.

Nutrition Facts : @context http, Calories 584, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 34 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 20 grams, Sodium 1176 milligrams, Sugar 7 grams, TransFat 1 gram

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