Description
A classic French dish featuring lobster meat in a rich, creamy sauce, topped with cheese and broiled to perfection.
Ingredients
Scale
For the Crust:
- 2 live lobsters (1.5 lbs each)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 1 tbsp Dijon mustard
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Boil lobsters for 8-10 minutes, then remove and let cool. Split lobsters in half lengthwise, remove meat, and chop into bite-sized pieces.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux, cooking for 1-2 minutes.
- Gradually whisk in milk, cream, and white wine. Bring to a simmer, stirring constantly until thickened.
- Remove from heat and stir in Dijon mustard, half the Gruyère cheese, salt, and pepper.
- Fold in chopped lobster meat and spoon mixture back into lobster shells.
- Sprinkle remaining Gruyère and Parmesan cheese on top. Place on a baking sheet.
- Broil for 3-5 minutes until cheese is golden and bubbly. Garnish with parsley before serving.
Notes
You can customize the seasonings to taste.