
Steps
- Bring a large pot of salted water to a boil. Add the lobster and cook for about 8-10 minutes until bright red. Remove and let cool.
- Once cool, remove the meat from the lobster claws and tail, and chop into bite-sized pieces.
- In a skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the shallot and garlic, sautéing until soft.
- Pour in the white wine and simmer for a few minutes until reduced by half.
- Stir in the heavy cream, Dijon mustard, and season with salt and pepper. Let it simmer until slightly thickened.
- Add the lobster meat to the sauce, mixing well to combine.
- Preheat your broiler. Transfer the lobster mixture to a baking dish and sprinkle the Gruyère cheese on top.
- Broil for 2-3 minutes until the cheese is bubbly and golden brown.
- Serve hot, garnished with fresh parsley and lemon wedges.
Ingredients
- 1 lobster (about 1-1.5 lbs)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 1/4 cup white wine
- 1/2 cup grated Gruyère cheese
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
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