🦞 Lobster Thermidor

2 servings · prep 25 min · cook 25 min

Ingredients

• 2 lobsters
• 200 ml cream
• 50 g gruyère
• Mustard, shallot
• White wine, tarragon
• Butter

Method

1. Cook the lobsters, halve them and remove the flesh.
2. Make a sauce: shallot, white wine, cream, mustard and tarragon.
3. Mix the flesh with the sauce and fill the shells.
4. Scatter with gruyère and gratinate.

Adapted from Auguste Escoffier

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