Homard au Gratin

Method

Cook several small lobsters; when cold cut them in two, remove the flesh, also the flesh from the claws. Chop it with the coral, a few mushrooms, add salt and pepper, a little butter, a tablespoonful of jus and cook for a few minutes. When reduced to the proper consistency fill the shells with the mixture, sprinkle with breadcrumbs, add a few small pieces of butter on the top and brown in a moderate oven.

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