Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 15grams butter
- 1tablespoons olive oil
- 1 shallot, finely chopped
- 3tablespoons dry sherry
- 1teaspoons Dijon mustard
- 1/3 cup crème fraîche
- 2 small ready-cooked lobsters, about 675 g each
- 50grams Gruyère cheese, grated
- 1 pinch salt
Method
Step 1 of 3
Heat the butter and oil in a small saucepan. Add the shallot and cook for 5 minutes until softened. Pour over the sherry and cook for 2 minutes until nearly boiled away. Stir in the mustard and crème fraîche, heat through and season with salt.
Step 2 of 3
Meanwhile, using a large knife, cut the lobsters lengthways in half. Remove the meat from the tail and claws, reserving the main shell halves. Cut the lobster meat into large chunks.
Step 3 of 3
Add the lobster meat to the sauce and warm through. Carefully spoon into the tail cavities of the reserved lobster shell halves and scatter over the Gruyère. Cook under a preheated hot grill for 3-5 minutes until golden and bubbling.
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