
Steps
- Preheat your oven to 375°F (190°C).
- Boil the lobster tail in salted water for about 5 minutes and then remove it, allowing it to cool slightly before extracting the meat. Chop the lobster meat into bite-sized pieces.
- In a skillet, melt the butter over medium heat. Add the shallot and garlic, sautéing until softened.
- Stir in the chopped lobster meat, heavy cream, Dijon mustard, and half of the Gruyère cheese. Season with salt and pepper to taste, and cook for another 2-3 minutes until heated through.
- Transfer the lobster mixture into a small baking dish, then sprinkle with the remaining Gruyère and breadcrumbs.
- Bake in the preheated oven for about 10-12 minutes or until the top is golden and bubbly.
- Garnish with chopped parsley before serving.
Ingredients
- 1 lobster tail (about 6 oz)
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/4 cup grated Gruyère cheese
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1 tablespoon breadcrumbs
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