As a change from researching my short-list for Range Cookers, I fancied writing up one or two recipes that appeal to me. This one is from John Torode, on the Good Food Channel, as he embarks on a foodie tour of Australia. This dish sounds quite decadent and different – this Lobster French Toast Recipe is a sandwich made with lobster and spinach, stuffed into a thick slice of bread then dipped in a creamy egg mixture and fried until golden. And then served with maple-glazed bacon. Sounds just delicious. Probably a brilliant dish to have a relaxed lunch with best friends. See what you think.
Lobster French Toast Recipe
John Torode suggests that this Lobster French Toast Recipe would be great served with a platter of chips, or if you fancy something with less calories, a green salad would also go down well.
When John made the original recipe, he used Crayfish, but he thinks that Lobster makes a good alternative (and slightly more decadent).
- 1 cooked lobster, or 150g cooked lobster meat
- 200g fresh baby spinach leaves
- 2 tbsp butter
- 4 rashers bacon
- 3 tbsp maple syrup
- A loaf of white bread, two very thick slices cut with the crusts removed
- 2 eggs
- 50ml buttermilk
- Olive oil, for frying
- 1 tbsp creme fraiche
- Prepare the lobster by twisting off the head then, on the underside, use a pair of scissors to cut down the middle until the shell can be pulled away and the tail meat removed. Cut the meat into slices.
- Set a frying pan over a high heat and melt 1 tablespoon of butter in it. Add the spinach, season with pepper and add a splash of water. Cook for 1 - 2 minutes or until wilted, remove from the heat, leave to cool a little then squeeze out any excess water.
- Wipe the pan clean then return to a high heat and add streaky bacon, do not use any oil. Once the rashers are streaky, pour in the maple syrup to caramelise the bacon and fry for a further 1 - 2 minutes, turning frequently to glaze.
- Make an incision into the side of the slices of bread, this creates a little pocket for the filling to go in. Stuff the pocket with slices of lobster and cooked spinach. Gently push the filling into the pocket pressing down so it is nice and compact.
- Beat the eggs and buttermilk with a pinch of salt and pepper in a large bowl. Dip the sandwich into the eggy mixture until it is evenly coated on both sides.
- Heat the oil in a pan, add the remaining butter and fry the sandwich on a medium heat on each side until it is golden brown. Once cooked, slice into fingers and arrange onto a plate with the bacon arranged in between.