Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Turn cooking mode on
Step 1
Bring a large pot of salted water to the boil. Drop in the lobster for 4–5 minutes, until the shell turns red but the meat is underdone. Remove, place on its back, and split the belly from head to tail with a sharp knife, stopping short of the top shell so it opens like a book. Remove the stomach sac and vein. Scoop out the tomalley and reserve. Leave tail and claws in place.
1 Lobster
Step 2
Melt butter in a pan, soften shallots, then add garlic until fragrant. Pour in wine, reduce by half. Stir in cream, Dijon, tomalley, and lemon juice. Simmer, then add half the Gruyère until smooth. Season with salt and parsley.
2 tbsp Butter
1 Shallot
1 clove Garlic
100 ml Dry white wine
100 ml Double cream
1 tsp Dijon mustard
1 tsp Lemon juice
50 g Gruyère
1 tbsp Parsley
Salt
Step 3
Lift out tail and claw meat, cut into chunks, and fold into the sauce. Stuff back into the shell, top with remaining Gruyère, and grill or bake hot until bubbling and golden. Serve with lemon wedges, chives, chips and a crisp side like salad.
Chives
For
1
M
I
1
Lobster, whole, about 700–800g
2
tbsp
Butter
1
Shallot, finely chopped
1
clove
Garlic, small, minced (optional)
100
ml
Dry white wine
100
ml
Double cream, heavy cream
1
tsp
Dijon mustard
1
tsp
Lemon juice
50
g
Gruyère, or Emmental, grated
1
tbsp
Parsley, chopped
Salt
Chives, to garnish
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Made it?
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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Turn cooking mode on
Step 1
Bring a large pot of salted water to the boil. Drop in the lobster for 4–5 minutes, until the shell turns red but the meat is underdone. Remove, place on its back, and split the belly from head to tail with a sharp knife, stopping short of the top shell so it opens like a book. Remove the stomach sac and vein. Scoop out the tomalley and reserve. Leave tail and claws in place.
1 Lobster
Step 2
Melt butter in a pan, soften shallots, then add garlic until fragrant. Pour in wine, reduce by half. Stir in cream, Dijon, tomalley, and lemon juice. Simmer, then add half the Gruyère until smooth. Season with salt and parsley.
2 tbsp Butter
1 Shallot
1 clove Garlic
100 ml Dry white wine
100 ml Double cream
1 tsp Dijon mustard
1 tsp Lemon juice
50 g Gruyère
1 tbsp Parsley
Salt
Step 3
Lift out tail and claw meat, cut into chunks, and fold into the sauce. Stuff back into the shell, top with remaining Gruyère, and grill or bake hot until bubbling and golden. Serve with lemon wedges, chives, chips and a crisp side like salad.
Chives
For
1
M
I
1
Lobster, whole, about 700–800g
2
tbsp
Butter
1
Shallot, finely chopped
1
clove
Garlic, small, minced (optional)
100
ml
Dry white wine
100
ml
Double cream, heavy cream
1
tsp
Dijon mustard
1
tsp
Lemon juice
50
g
Gruyère, or Emmental, grated
1
tbsp
Parsley, chopped
Salt
Chives, to garnish
Only visible to you
Made it?
Cancel
