BillT
Fri, Sep-21-01, 03:02
Lobster Gratin
Ingredients for 4 persons: 2 cooked lobsters (1.4 ECC), 7 oz. mushrooms (5.7 ECC), 1.5 oz. Emmenthal cheese (.2 ECC), 4 shallots (20 ECC), 2 tablespoons olive oil, 1/2 cup butter, 1 1/2 crème fraîche (9.9 ECC), 2 teaspoons flour (1.9 ECC), 5 dill sprigs (0.1 ECC), sea salt, white pepper from the mill.
Preparation: 30 minutes. Cooking: 30 minutes.
Preparation: Cut the lobsters into two lengthwise. Remove the flesh of the tail, the claws. Slice the tail flesh on a slant. Cut the claws flesh into two. Peel and chop the shallots. Clean the mushrooms and cut them into thin slices. Sauté the shallots with the mushrooms in a frying pan with the crème fraîche* and reduce the sauce by a third. Melt 1.4 cup butter oin another pan. Add the oil and cook the lobster for 2 minutes. Preheat the oven in 425° F. Mix 1/4 cup butter with the flour. Add the chopped dill to it and incorporate this beurre manié into the sauce. Coat the lobster with it before arrange them in their shells. Sprinkle with Emmenthal cheese. Add nuggets of butter on top and brown in the oven 10 to 15 minutes. Serve immediately.
Total ECC: 39.2; per person: 9.8 ECC.
* If you don't have crème fraîche, heavy whipping cream may be substituted.
Ingredients for 4 persons: 2 cooked lobsters (1.4 ECC), 7 oz. mushrooms (5.7 ECC), 1.5 oz. Emmenthal cheese (.2 ECC), 4 shallots (20 ECC), 2 tablespoons olive oil, 1/2 cup butter, 1 1/2 crème fraîche (9.9 ECC), 2 teaspoons flour (1.9 ECC), 5 dill sprigs (0.1 ECC), sea salt, white pepper from the mill.
Preparation: 30 minutes. Cooking: 30 minutes.
Preparation: Cut the lobsters into two lengthwise. Remove the flesh of the tail, the claws. Slice the tail flesh on a slant. Cut the claws flesh into two. Peel and chop the shallots. Clean the mushrooms and cut them into thin slices. Sauté the shallots with the mushrooms in a frying pan with the crème fraîche* and reduce the sauce by a third. Melt 1.4 cup butter oin another pan. Add the oil and cook the lobster for 2 minutes. Preheat the oven in 425° F. Mix 1/4 cup butter with the flour. Add the chopped dill to it and incorporate this beurre manié into the sauce. Coat the lobster with it before arrange them in their shells. Sprinkle with Emmenthal cheese. Add nuggets of butter on top and brown in the oven 10 to 15 minutes. Serve immediately.
Total ECC: 39.2; per person: 9.8 ECC.
* If you don't have crème fraîche, heavy whipping cream may be substituted.