"Lobster, Mushroom, and Gruyere Gratin" courtesy of Chef Tiasha Balland
Ingredients
Ingredients (Serves 2):
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1 (1 to 1-1/2 lbs) live lobster
2 tbsp unsalted butter
2 oz mushrooms, diced
1/2 tbsp All-purpose flour
Pinch of salt
Pinch of pepper
1/4 tsp dry mustard
2 tablespoons brandy
3/4 cup heavy cream
¼ cup grated Gruyere cheese
Directions
- 1. Boil lobster for 8 minutes. Then chill in an ice water bath to stop the cooking process.
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2. In a saucepan melt the butter and cook the diced mushrooms until browned.
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3. Sprinkle in a tablespoon of flour and cook (stirring) for 30 seconds. Add cream and brandy and bring to a simmer until the sauce has thickened. Season with mustard, salt, and pepper. Take the pan off the heat and stir in the grated cheese.
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4. Cut the lobsters in half (lengthwise) and take the meat out of the tail and claws. Clean out the shells (rinse with water).
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5. Cut the lobster into bite-sized pieces and stir into the gruyere sauce.
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6. Stuff the lobster shells with the lobster, mushroom, and gruyere sauce mixture and sprinkle some additional Gruyere on top of the lobsters. Bake at 400 degrees until top is brown and gratin is heated through about 3-5 minutes. Let stand for a few minutes and serve with a side salad. Enjoy!