Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Lobster strata with roasted red pepper hollandaise Add to ...

A popular Halifax destination, Jane's on the Common is a warm, appealing restaurant with well-prepared, homey food. No reservations necessary for brunch. You can replace the lobster with gently sautéed shrimp, if you prefer.

Follow us on Twitter: @GlobeFoodWine

  • Servings: 8


1 pound (500 grams) 1-inch white or egg bread cubes, crusts removed (about 14 cups)

¼ cup chopped fresh chives

¼ cup chopped fresh dill

1 pound (500 grams) cooked lobster meat, chopped

1½ cups aged white cheddar, shredded

6 eggs, beaten

2 cups milk

1 cup whipping cream

Salt and freshly ground pepper

Roasted red pepper hollandaise sauce

2 egg yolks

1 roasted red pepper, seeded, skinned and puréed

1 cup hot unsalted butter

2 teaspoons lemon juice

Salt and freshly ground pepper


Toss bread cubes, chives, dill, lobster and cheese in a large bowl.

Whisk together beaten eggs, milk, cream, salt and pepper in a separate bowl. Add to bread mixture and toss to combine. Allow mixture to soak for at least one hour, tossing occasionally to help bread absorb liquids.

Preheat oven to 325 F.

Butter a 9-by-13-inch casserole dish or 16 large muffin tins. Fill casserole or muffin tins with bread mixture and bake for 45 to 55 minutes for the casserole, 35 minutes for muffin tins, or until set and lightly browned and puffy.

Meanwhile, place egg yolks and roasted red pepper in a blender. Add butter very slowly while processing to emulsify. Add lemon juice and season with salt and pepper to taste. Drizzle sauce over strata and serve.

Next story




Most popular videos »

More from The Globe and Mail

Most popular