Tomalley Croutons Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a pot over medium heat.
• Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.
• Bake in the preheated oven until crispy, 8 to 10 minutes.

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.

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.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
• Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.

Steps:

• Heat oven to 400 degrees. For more teeth-friendly croutons, remove the crusts from the bread, then cut the loaf into inch-thick slices. Cut each slice into inch-wide strips. Working over a large bowl, tear each strip into inch-size pieces. Alternatively, you can tear croutons directly off the loaf, as long as you get somewhat evenly sized pieces.
• Toss croutons with olive oil to coat them evenly, then spread them out in a single layer on a baking sheet. Use a second sheet as needed to prevent crowding, which will entrap steam and keep the croutons from browning.
• Toast croutons for about 18 to 22 minutes, checking them after 8 minutes. Rotate the pans, switch their oven positions, and use a metal spatula to turn and rotate the croutons so that they brown evenly. Once they begin to brown, check them every few minutes, continuing to turn and rotate. Some croutons might be done when others still need a few more minutes of baking, so remove them from the tray and let the rest finish cooking. Bake the croutons until they're golden brown and crunchy on the outside, with just a tiny bit of chew on the inside.
• Taste a crouton and adjust the seasoning with a light sprinkling of salt if needed. Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.