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Lobster A La Comeau

Lobster A La Comeau
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Ingredients

Sauce

cup Lobster broth
4
chiselled French grey shallots
½
bottle white wine
1
tarragon branch
4
cup béchamel
cup mustard

Dressing and Cooking

Lobster rasping
1
lobster thorax
Meat from 1 lobster
Oregon Truffles
1
cup gruyere
Bread-crumbs
Paprika
Butter
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Directions

Step 1

In a pan, wither the shallots with butter.
Deglaze with white wine and add tarragon.
Reduce almost to dry. Add the lobster broth.
Mix and set aside.

Step 2

Add the mustard to the béchamel.
Add the mixture made with lobster broth.

Step 3

Mix well and reheat with oven.
Put the mixture in a sieve. Set aside.

Step 4

Spread a thick lobster rasping strata in the empty lobster thorax.
Cook in the oven at 450 degrees (230C) for 1 hour.

Step 5

Put the lobster meat on the lobster thorax.
Cover with béchamel and gruyere.
Add bread-crumbs and butter.
Sprinkle with paprika.

Step 6

Cook in the oven at 500 degrees (260C ) for 30 minutes
Add thin truffles slices on the top.

Step 7

Add butter with a paintbrush.
Pepper.

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