2 cups cubed (1”) cornbread (homemade or store bought)
1 cup cubed (1”) sourdough bread
2 Tbsp chopped flat leaf parsley
1 egg, beaten
1/3 cup half & half
Kosher salt & black pepper
Preheat oven to 375 F.
Place lobster tails in one layer in a large, deep pan or pot with 1.5 cups water and ¼ tsp kosher salt. Turn to high heat, and let cook for about 6 minutes, until tails are mostly bright red. Remove tails from pot to cool and set aside 1/3 cup of the hot lobster broth.
In a large, deep pan over medium heat, melt 3 Tbsp butter. Add pancetta, garlic, carrot, celery, and onion and sauté until pancetta is a little crispy and vegetables are translucent – about 5 minutes. Remove from heat.
Add cornbread, sourdough bread, and parsley and stir gently until ingredients are mostly combined.
Remove cooked meat from lobster tail shell. Cut into ½ inch pieces and add to cornbread mixture. The easiest way to remove the meat from the shell is to cut the shell in half length wise with a heavy chef’s knife.
Add 1/3 cup lobster broth to cornbread mixture. In a small dish, beat egg into half & half, and add to cornbread mixture. Add salt and pepper to taste (about ¼ tsp each). Stir gently to fully combine ingredients.
Transfer mixture into a baking dish. Add remaining 1 Tbsp butter, broken into small pieces, over top. Place in oven for 25 minutes, until top has crisped up and browned. Serve warm and enjoy!