Ingredients
- 2 cooked lobsters, about 600g each
- 40 g butter
- 2 shallots, very finely chopped
- 150 g button mushrooms, finely sliced
- 60 ml brandy
- 150 ml dry white wine
- 200 ml double cream
- 1 tbsp Dijon mustard
- 1 tsp fine sea salt
- 40 g Gruyère, finely grated
- 2 tbsp fine dried breadcrumbs
- 1 tbsp chopped tarragon
Make it step by step
- Lay each lobster on its back and split it lengthways through the head and tail with a heavy knife.
- Lift the tail meat out of each half and pick the claw meat from the cracked claws.
- Discard the gritty sac behind the eyes and the dark intestinal thread, and keep the shells.
- Cut all the meat into 2cm pieces.
- Melt the butter in a frying pan and cook the shallots gently for 3 minutes.
- Add the mushrooms and cook for 5 minutes, until their water has gone.
- Take the pan off the heat, add the brandy, then return it and let it bubble away almost completely.
- Pour in the wine and simmer until reduced by half, about 4 minutes.
- Add the cream and simmer for 4-5 minutes, until it coats the back of a spoon.
- Take the pan off the heat and stir in the mustard and the salt.
- Fold the lobster meat and the tarragon through the sauce.
- Heat the grill to its highest setting.
- Set the four shell halves on a tray and spoon the mixture back into them.
- Mix the Gruyère and breadcrumbs and scatter over the top.
- Grill for 2-3 minutes, close to the element, until spotted brown and bubbling.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
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