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1
Fill an 8-quart kettle three fourths full with salted water and bring to a boil.
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2
Plunge lobster headfirst into boiling water and simmer, covered, 8 minutes.
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3
Immediately transfer lobster with tongs to a large bowl and cool.
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4
When lobster is cool enough to handle, remove meat in the following manner, reserving shells and body: Break off claws at body of lobster.
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5
Crack claws and remove meat.
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6
Twist tail off lobster body and with kitchen shears cut thin hard membrane on underside of tail to remove meat.
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7
Chop tail and claw meat and chill, covered, for bread pudding.
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8
Discard head sac from lobster body.
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9
With a sharp knife or kitchen shears chop or cut lobster body and reserved shells into pieces and chill, covered, for sauce.
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10
Preheat oven to 300F.
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11
Cut enough of brioches into 1/4-inch dice to measure 2 packed cups and spread in one layer in a shallow baking pan.
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12
Bake brioche in middle of oven until dry but not golden, about 12 minutes.
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13
Finely chop white part of leek.
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14
Trim cremini stems flush with caps and discard shiitake stems.
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15
Cut cremini and shiitake caps into 1/4-inch dice.
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16
In a 9-inch heavy skillet cook leek in oil, covered, over moderately low heat, stirring occasionally, until tender, about 5 minutes.
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17
Add mushrooms and saute over moderately high heat, stirring, until tender and any liquid mushrooms give off is evaporated.
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18
Remove skillet from heat and add brandy.
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19
Carefully ignite brandy and cook over moderately high heat, shaking skillet, until flames die out.
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20
Continue to cook mixture, stirring, until any remaining liquid is evaporated and season with salt and pepper.
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21
Transfer mixture to a bowl and stir in lobster meat.
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22
In a large bowl whisk together yolks, egg, cream, cayenne, and salt to taste and gently stir in brioche croutons and lobster mixture.
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23
Chill bread pudding, covered, until brioche is soaked with custard, 2 to 3 hours.
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24
Bread pudding may be made up to this point 1 day ahead and chilled, covered.
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25
Finely chop carrot, celery, and white part of leek separately.
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26
In a 3- to 4-quart heavy saucepan cook leek in oil over moderate heat, stirring, until softened.
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27
Add carrot and celery and cook, stirring, until celery is slightly softened.
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28
Add lobster shells and body and saute over moderately high heat, stirring occasionally, 2 minutes.
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29
Stir in tarragon.
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30
Remove pan from heat and add brandy.
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31
Carefully ignite brandy and boil mixture, shaking pan, until flames die out and brandy is evaporated.
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32
Add wine and water and simmer mixture, uncovered, l hour.
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33
With a knife halve vanilla bean lengthwise.
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34
Pour lobster stock through a fine sieve into a large bowl, pressing hard on solids, and transfer liquid to cleaned pan.
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35
Boil stock until reduced to about 1/2 cup.
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36
Stir in tomato puree and bring to a boil.
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37
Stir in vanilla bean and cream and simmer sauce until reduced to about 1 cup.
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38
Season sauce with salt and pour through a fine sieve into a small saucepan.
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39
Chill sauce, covered, while baking puddings.
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40
Sauce may be made up to this point 1 day ahead and chilled, covered.
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41
Preheat oven to 300F.
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42
and butter four 1-cup ramekins (4 by 2 inches).
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43
Divide bread pudding among ramekins and arrange in a roasting pan.
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44
Add enough hot water to roasting pan to reach one third up sides of ramekins and tent roasting pan with foil.
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45
Bake puddings in middle of oven 45 minutes.
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46
Carefully remove foil and bake puddings until a knife inserted in centers comes out clean, 15 to 25 minutes more.
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47
Remove ramekins from roasting pan and let puddings stand 5 minutes.
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48
Reheat sauce over moderate heat until hot and add chives.
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49
Run a thin knife around edge of each pudding and invert a plate over each ramekin.
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50
Invert puddings onto plates and turn right side up.
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51
Serve puddings with sauce.
