Lobster Gratin with Oysters

Name: Lobster Gratin with Oysters (Gratin de homard aux belons)
Yield: For four people
Cuisine: French
Ingredients: 1-2 lobsters, weighing 1.2 kg (2 lb 10 oz) altogether; 16 oysters; 250 ml (8 fl. oz) shellfish sauce, prepared with the lobster heads and shells; 250 ml (8 fl. oz) shellfish sauce, prepared with the lobster heads and shells; 250 ml (8 fl. oz) shellfish sauce, prepared with the lobster heads and shells; 100 g (3½ oz) butter; 1 tablespoon whipped cream; juice of half a lemon; salt, freshly ground pepper; salt, freshly ground pepper

Gratin de homard aux belons

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1-2 lobsters, weighing 1.2 kg (2 lb 10 oz)

Europe
France
Starter
Fish course
Pescatarian
Gluten-free
Winter

Method

Preparing the lobsters

Cook the lobsters in boiling salted water, allowing 12-20 minutes from the time the water returns to the boil, according to their size. Remove them, refresh them under cold running water and make a hole in the front of the head shell. Stand them tail upwards in a colander to drain, then shell the tails and claws.

Cut the tails