Lobster au Gratin

Name: Lobster au Gratin
Cuisine: France
Ingredients: 1 carrot, 1 onion, 1 stalk celery; butter; 1 carrot, 1 onion, 1 stalk celery; 1 carrot, 1 onion, 1 stalk celery; 2 tablespoons butter; 2 tablespoons olive oil; 2 live lobsters (about 1½–2 pounds each); ½ pound button mushrooms, sliced; generous pinch cayenne; ¼ pint dry white wine; 6 tablespoons cognac; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 1 bay leaf, 1 pinch thyme; 1 bay leaf, 1 pinch thyme; crescents of flaky pastry; knobs of butter; 2 tablespoons finely-grated gruyère; ½ pint béchamel sauce; ¼ pint double cream; 1 large truffle, diced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 live lobsters (about 1½–2 pounds each)
2 tablespoons butter

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Cut lobsters in two and removes and sacks and intestinal tubes. Reserve. Heat butter and olive oil in a thick-bottomed frying pan and sauté lobster halves for 3 minutes on each side. Remove from pan; place finely-chopped carrot, onion and celery, which you have softened in a little butter, with bay leaf, thyme, salt and pepper, in pan. Place lobster halves on top of this mixture and sauté for 1