Description
A luxurious French classic featuring succulent lobster meat bathed in a rich, brandy-infused cream sauce, delicately seasoned with mustard and tarragon, then gratinéed to golden perfection for an elegant dining experience.
Ingredients
Scale
- 2 whole lobsters (1½ lbs each)
- 3 tbsp butter
- 1 shallot, finely diced
- 1 cup mushrooms, finely chopped
- 2 tbsp all-purpose flour
- ¾ cup fish stock
- ¼ cup dry white wine
- 2 tbsp cognac or brandy
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- 2 tbsp fresh tarragon, chopped
- 2 egg yolks
- ¼ cup Gruyère cheese, grated
- Salt and white pepper to taste
- Pinch of cayenne pepper
Instructions
- Cook lobsters in boiling water for 8 minutes. Cool, then extract meat from tails and claws.
- Cut lobster meat into chunks. Reserve shells for serving.
- Melt butter in a saucepan over medium heat. Sauté shallots and mushrooms until soft.
- Stir in flour and cook for 1 minute. Gradually whisk in fish stock, wine, and cognac.
- Simmer sauce until thickened, about 5 minutes. Lower heat and stir in cream and mustard.
- In a separate bowl, whisk egg yolks. Slowly incorporate some hot sauce, then return mixture to pan.
- Add lobster meat, tarragon, and seasonings. Heat through but do not boil.
- Fill lobster shells with mixture, sprinkle with cheese, and broil until golden, about 2-3 minutes.
Notes
- Serve immediately with a simple green salad and crusty French bread.
- Can substitute cognac with white wine if preferred.
- For convenience, use pre-cooked lobster meat (about 8 oz) and serve in ramekins.
- The sauce can be prepared in advance but add the lobster just before final heating and serving.
Nutrition
- Serving Size: 720g
- Sodium: 580mg
- Fat: 48g (28g saturated)
- Carbohydrates: 12g
- Protein: 52g