Lobster in Cream Sauce

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Lobster in Cream Sauce
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25 min.
ready in 50 min.
Ready in


salt (to taste)
2 lobsters (about 675 g | 1.5 pounds each)
2 cups milk
½ cup unsalted butter (divided)
¼ cup flour
1 tsp ground Nutmeg
freshly ground Black pepper (to taste)
3 cups crimini Mushrooms (chopped)
2 shallots (finely chopped)
1 cup white wine
1 ½ cups heavy cream
1 Tbsp Chervil (finely chopped)
Tbsp cayenne pepper
½ Tbsp Dry mustard
2 cups Gruyere (grated)
How healthy are the main ingredients?
MushroomsaltNutmegshallotcayenne pepper

Preparation steps

Over medium high heat, bring a pot of salted water to a boil. Add lobsters and boil for 5 minutes. Drain; cut each lobster in half lengthwise. Remove claws from the lobster body. Remove meat from bodies and claws; cut into bite size chunks. Scrape the inside of the shells clean; set lobster meat and shells aside.
Bring milk to a slow boil and set aside. Melt 4 tablespoons of butter in a saucepan, over medium heat. Add flour, stirring to blend and cook until golden, about 2 minutes. Whisk in milk; increase heat to medium-high and bring to a boil. Cook, stirring, until thickened, or about 2–3 minutes. Add nutmeg and season with salt and pepper to taste. Reduce heat to low and keep sauce warm.
Preheat broiler. Heat remaining 3 tablespoons of butter in a skillet over medium-high heat. Add mushrooms and shallots; cook until softened and golden, about 5 to 7 minutes. Add wine; cook until reduced by two-thirds, or about 4–5 minutes. Whisk in cream, chervil, cayenne, and reserved sauce. Reduce heat to medium-low; cook until thickened, or about 3 to 4 minutes. Add lobster; stir in dry mustard and 3?4 cup Gruyère cheese, stirring to incorporate. Divide the lobster sauce evenly among the empty shells. Sprinkle remaining 1/4 cup of cheese over top. Place lobster halves on a baking sheet and broil until bubbly, about 2 to 3 minutes. Serve.