Description
2 small sourdough bread bowls
1 cup cooked lobster meat, chopped
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp all-purpose flour
1 cup heavy cream
½ cup seafood or chicken broth
½ cup shredded Gruyère or white cheddar cheese
½ tsp Old Bay seasoning
½ tsp paprika
¼ tsp cayenne pepper (optional)
Salt and black pepper to taste
1 tbsp fresh chives, chopped (for garnish)
Directions:
Preheat oven to 350°F (175°C). Slice off the top of each bread bowl and hollow out the inside, leaving about ½-inch thickness. Place on a baking sheet and bake
for 10 minutes until slightly crispy.
In a saucepan over medium heat, melt butter and sauté garlic for about 30 seconds until fragrant.
Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the heavy cream and broth, stirring continuously until smooth.
Add shredded cheese, Old Bay seasoning, paprika, cayenne, salt, and black pepper. Stir until the cheese is fully melted and the sauce is thick and creamy.
Fold in the lobster meat and simmer for 2-3 minutes until heated through.
Spoon the creamy lobster mixture into the toasted bread bowls.
Garnish with fresh chives and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 480 per serving Servings: 2 servings
Step-by-Step Guide
1. Prepare the Bread Bowls: Preheat your oven to 350°F (175°C). Carefully slice off the top of each sourdough bowl. Use a spoon to hollow out the center, leaving a sturdy ½-inch wall of bread all around. Place the hollowed bowls (and their tops, if desired) on a baking sheet and toast for 10 minutes until lightly crisp.
2. Create the Roux Base: In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. Sprinkle in the flour and whisk constantly for 1 full minute to cook out the raw flour taste.
3. Build the Cream Sauce: Slowly pour in the heavy cream and seafood broth while whisking continuously to prevent lumps. Keep whisking until the mixture is smooth and begins to thicken slightly.
4. Add Cheese & Seasoning: Reduce heat to low. Add the shredded Gruyère, Old Bay, paprika, optional cayenne, salt, and black pepper. Stir gently until the cheese is completely melted and the sauce is velvety and thick.
5. Incorporate the Lobster: Gently fold the chopped cooked lobster meat into the sauce. Let it simmer for 2-3 minutes just to heat the lobster through, avoiding vigorous stirring to keep the meat tender.
6. Assemble & Serve: Remove the toasted bread bowls from the oven. Spoon the hot, creamy lobster mixture generously into each bowl. Garnish with fresh chives and serve immediately.
Serving Suggestions
For a complete and elegant meal, pair these decadent bowls with a simple, crisp side salad dressed with a lemon vinaigrette to cut through the richness. They also pair wonderfully with roasted asparagus or garlic sautéed green beans. For a casual gathering, consider serving smaller, appetizer-sized bread bowls alongside a classic tomato bisque.
How-to Summary
Toast hollowed sourdough bowls. Make a creamy cheese sauce by creating a garlic butter roux, whisking in cream and broth, and melting in cheese and spices. Fold in cooked lobster meat, then fill the toasted bowls. Garnish and serve hot.
Frequently Asked Questions
Can I use a different type of bread? Yes, sturdy rolls like ciabatta or a large round boule work well. The key is a crusty bread that can hold the filling without becoming soggy too quickly.
What can I substitute for lobster? High-quality lump crab meat or cooked, large shrimp are excellent alternatives. For a more budget-friendly option, a mix of flaky white fish and scallops is also delicious.
How do I prevent my sauce from becoming grainy? Ensure you shred the cheese yourself, as pre-shredded cheese contains anti-caking agents that can cause graininess. Also, add the cheese to the sauce over low heat and stir until just melted.
Can I prepare this dish ahead of time? You can prepare the lobster filling 1 day ahead and store it separately in the fridge. Reheat gently on the stove, adding a splash of broth or cream if needed, then fill freshly toasted bowls just before serving.
What should I do with the leftover bread from hollowing out the bowls? Tear the soft bread into pieces, toss with a little olive oil, garlic powder, and herbs, then toast in the oven to make croutons for salads or soups.
Common Mistakes to Avoid
Avoid over-toasting the bread bowls, as they will continue to cook when filled with hot filling. Do not boil the cream sauce after adding the cheese, as high heat can cause it to separate. Be careful not to overcook the lobster meat when adding it to the sauce, as it will become tough. Finally, ensure your roux (butter and flour mixture) is cooked for the full minute to avoid a raw, pasty flavor in the final sauce.
Conclusion
This creamy lobster bread bowl recipe transforms simple ingredients into a show-stopping meal that feels luxurious yet is straightforward to prepare. The combination of tender lobster in a rich, seasoned cheese sauce served in a warm, edible sourdough vessel is guaranteed to impress. By following the detailed steps and tips provided, you can master this dish and create a memorable dining experience any night of the week.
