Lobster in Cream Sauce

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

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,484 kcal(118 %)
Protein156.27 g(159 %)
Fat179.34 g(155 %)
Carbohydrates41.33 g(28 %)
Sugar added0 g(0 %)
Roughage1.79 g(6 %)
Vitamin A1,751.21 mg(218,901 %)
Vitamin D7.2 μg(36 %)
Vitamin E8.28 mg(69 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂2 mg(182 %)
Niacin49.09 mg(409 %)
Vitamin B₆1.09 mg(78 %)
Folate132.92 μg(44 %)
Pantothenic acid12.49 mg(208 %)
Biotin35.6 μg(79 %)
Vitamin B₁₂10.82 μg(361 %)
Vitamin C2.89 mg(3 %)
Potassium2,459.24 mg(61 %)
Calcium2,622.81 mg(262 %)
Magnesium327.12 mg(109 %)
Iron3.49 mg(23 %)
Iodine84.71 μg(42 %)
Zinc28.22 mg(353 %)
Saturated fatty acids108.16 g
Cholesterol1,199.16 mg


salt (to taste)
2 lobsters (about 675 g | 1.5 pounds each)
2 cups milk
½ cup unsalted butter (divided)
¼ cup flour
1 teaspoon 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 tablespoon Chervil (finely chopped)
tablespoon cayenne pepper
½ tablespoon 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.