Homard au Gratin

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

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.