Submitted by: Tara Harris, Los Angeles, CA.

See more like this in: Breakfast

INGREDIENTS:

(4+ servings)

 
This recipe serves four or more people, so it’s a great brunch casserole.

3 Tbsp. unsalted butter
3 c. white onions, sliced
2 tsp. salt
1 tsp. lemon pepper (the no-salt kind)
4 c. chunked Maine lobster (preferably lobster tail meat)
1 Tbsp. chopped garlic
2 c. cassava (also known as yucca; potatoes can be substituted), chunked and steamed
5 eggs
2 c. whole milk
1 tsp. Worcestershire sauce
8 slices of 1-inch-cubed white bread (such as brioche, challah, country buttermilk bread, etc.); about 4 cups
pinch each of dried sage and dried thyme (optional; not too much)
3 fresh tangerines (optional)

DIRECTIONS:

Preheat oven to 350 degrees. Grease a 2-quart glass rectangle pan with 1 tablespoon butter. In a large sauté pan, over medium-high heat, melt the remaining 2 tablespoons butter, but do not brown it.

Add the onions, 1 teaspoon salt, lemon pepper and sauté for 4 minutes. Stir in the lobster and sauté for 3 minutes. Add the garlic and sauté for 1 minute; add the chunked and steamed cassava and toss to combine. Remove from the heat and cool.

In a mixing bowl, whisk the eggs for 30 seconds. Add the milk, remaining 1 teaspoon salt and the Worcestershire sauce. Whisk the mixture until fully incorporated.  Add the bread cubes, optional pinch of sage and thyme and mix well.

Pour first the lobster mixture and then the bread filling on top into the prepared pan and cover.  Bake for 45 minutes or until croutons are golden; uncover during last ten minutes.  Remove from oven and allow to rest for 5-10 minutes to set before serving.  If preferred, cut tangerines and squeeze tangerine juice over each individual serving while piping hot.