Lobster in Cream Sauce
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
2
- Ingredients
- 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)
- ⅛ Tbsp cayenne pepper
- ½ Tbsp Dry mustard
- 2 cups Gruyere (grated)
Preparation steps
1.
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.
2.
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.
3.
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.
