Chef Gary | Lobster Brandade PDF Print E-mail
Recipe By: Chef Gary, adapted from Charlie Trotter
Servings: 8 for main appetizer or 8 as a side dish with entré
Preparation Time: 2 hours
Wine Suggestion: This is a lobster dish and goes well with a crisp white wine, such as a Vouvray, Sauvignon Blanc, or even a Pinot Noir.
Amount Measure Ingredient Preparation Method
2/3 cup Salt Cod Prepared as below
2/3 cup Potatoes boiled and peeled
4 cloves Garlic roasted
2 ½ Tablespoons Olive Oil
2 ½ Tablespoons Heavy Cream
1 Tablespoon Cilantro Chopped
½ pound Lobster or shrimp meat diced into 1/4 inch pieces
to taste Salt and Pepper
¼ cup Flour
2 each Eggs lightly beaten
¾ cup Seasoned Bread Crumbs

Prepare the Salt Cod:

Rinse salt cod.  If using Bacalao, soak in repeated changes of cold water over 2 days.  Bring almost to a boil and strain immediately.  Repeat 3 more times.  Do not let it boil.  While still warm, place in a mixer bowl with a paddle attachment and slowly beat it at medium speed to fluff.

Make the Brandade:

Add the warm potato, bit y bit until it is fully incorporated.  Beat in the garlic, then, with the mixer still at medium speed, slowly drizzle in the olive oil, then the cream.  Fold in the cilantro and lobster/shrimp/or langoustine meat.  Season to taste with salt and pepper.

Using plastic wrap, form a log about 2 to 2 ½ inches in diameter.  Tightly roll the wrap, secure the ends, and place in a freezer for 1 hour.

Finish and Plate:

Remove log and let it sit for 10 minutes.  Cut into ½ to 1 inch sections.  Dredge in flour, then egg wash, then bread crumbs and deep fry or sauté for about 5 minutes or until golden brown.

To serve: Thinly slice shallots, dredge in flour and fry until crispy; thinly slice another shallot and stew with butter until soft - about 10 minutes.  Place stewed shallots on bottom, followed by brandade and topped with fried shallots.


The Brandade lasts for up to 6 months in the freezer.



Bacalao is dried salted cod found in most Hispanic Grocery stores.