Lobster au gratin

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Remove the lobster from the package and defrost in the refrigerator for about 10 hours. For the sauce, peel and finely dice the shallots. Clean and clean the mushrooms and cut them into thin slices. Heat 15 g fat in a saucepan, briefly sauté shallots and mushrooms in it. Season with salt and pepper and dust with flour. Add cream and stock and bring to the boil.

2. 2

   Simmer for about 5 minutes, stirring occasionally. Wash the dill, dab dry and cut finely except for a little garnish. Stir the dill into the sauce except for a little bit for sprinkling and season to taste with salt and pepper. Separate the scissors from the lobster. Cut the lobster in half (place the knife on the head and cut it backwards). Cut off the heads. Remove the lobster meat from the shells and scissors (cut into pieces if necessary). Rinse the shells of the lobster tails, dab dry and place in a gratin dish. Put some sauce in the lobster shells and put the tail pieces back in the shells. Put the scissor meat also in the mould and spread the rest of the sauce over it. Sprinkle with cheese.

3. 3

   Cut off the heads. Remove the lobster meat from the shells and scissors (cut into pieces if necessary). Rinse the shells of the lobster tails, dab dry and place in a gratin dish. Put some sauce in the lobster shells and put the tail pieces back in the shells. Put the scissor meat also in the mould and spread the rest of the sauce over it. Sprinkle with cheese. Froth 25 g butter briefly in a saucepan, add breadcrumbs and brown lightly. Finally, spread crumbly butter over it. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 8-10 minutes and gratinate for another 5 minutes under a switched-on grill. Sprinkle with remaining dill and serve garnished with lemon and dill. Serve with fresh baguette

4. 4

   Froth 25 g butter briefly in a saucepan, add breadcrumbs and brown lightly. Finally, spread crumbly butter over it. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 8-10 minutes and gratinate for another 5 minutes under a switched-on grill. Sprinkle with remaining dill and serve garnished with lemon and dill. Serve with fresh baguette

5. 5

   Waiting time approx. 10 hours

Nutrition Facts

KCAL
370 kcal

CARBS
9 g

FATS
30 g

PROTEINS
16 g