|15 g g||butter butter||
|1 tbsp tbsp||flour flour||
|125 ml ml||whole milk whole milk||
|0.5 tsp tsp||sea salt sea salt||
|each weighing roughly 350g|
|2 tbsp tbsp||white wine white wine||
|50 g g||Gruyère Gruyère||
|2 tbsp tbsp||tarragon tarragon||
|1 slices slice||stale bread stale bread||
|1 tbsp tbsp||olive oil olive oil||
Lobster and Gruyère gratin
- Place a small saucepan over a medium heat and melt half of the butter. Add the plain flour and stir to form a paste, frying for 1 minute.
- Mix through a splash of milk until absorbed, then continue adding the remaining milk a little at a time, stirring constantly, until all the milk has been added to form a smooth béchamel sauce. Season with the salt and pepper, then remove from the heat and set aside.
- Remove the claw from the lobsters, crack the shells with a rolling pin and pick out the white meat (a small skewer, knife or chopstick may be useful here). Transfer the meat in a small bowl and set aside, discarding the shells.
- Place the lobsters on a chopping board and use a sharp pair of scissors to cut the shells - a vertical incision on the head, back and tail. Flip the lobsters over and continue cutting along the middle of the shell until you reach the other side. Using a sharp knife, slice through the incision and cut the lobsters neatly in half.
- Remove and discard and dark black veins from the lobster tails. Pick out the white meat, chop roughly into chunks and add to the bowl with the meat from the claws. Clean the empty shells if required and set aside until ready to serve.
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Melt the remaining butter in a small frying pan over a medium-low heat. Add the onion and sauté for 10 minutes, or until lightly caramelized. Add the lobster pieces and fry for a few minutes, then pour over a dash of wine and cook for a further minute.
- Transfer the lobster, onions and any juices from the pan to the béchamel sauce and stir until thoroughly combined, then mix through half the cheese and tarragon.
- Carefully spoon the gratin mix into the lobster shells and sprinkle over the remaining cheese and tarragon. In a small bowl, lightly toss the breadcrumbs in the olive oil and scatter evenly over the top of gratin.
- Place the lobster halves on a baking tray and cook them in the oven for 10-15 minutes, until golden and bubbling.
- Finish off with freshly grated zest of lemon and a wedge of lemon on the side and serve hot with a green salad and glass of dry white wine.