Baked Stuffed Lobster au Gratin

(Serves 4)



Ingredients

Lobster Sauce
2 x 675 g (1.5 lb)	Lobsters, live
4 L (16 cups)	Water
60 mL (1/4 cup)	White vinegar
45 mL (3 tbsp)	Olive oil
120 mL (1/2 cup)	Onion, minced
60 mL (1/4 cup)	Carrot, minced
60 mL (1/4 cup)	Celery, minced
60 mL (1/4 cup)	Shallots, minced
1 clove	Garlic, minced
1 pc	Orange peel
1 pc	Tomato, diced
30 mL (2 tbsp)	Tomato paste
30 mL (2 tbsp)	Brandy
125 mL (1/2 cup)	White wine
750 mL (3 cups)	Vegetable or chicken stock
To taste	Salt and pepper
15 mL (1 tbsp)	Gay Lea Butter, clarified
15 mL (1 tbsp)	Flour
Baked Lobster
30 mL (2 tbsp)	Gay Lea Butter
30 mL (2 tbsp)	Shallots, minced
60 g (2 oz)	Button mushrooms, sliced
15 mL (1 tbsp)	Brandy
Recipe above	Lobster sauce
60 ml (1/4 cup)	35% cream
From above	Diced lobster meat
15 ml (1 tbsp)	Parsley, chopped
To taste	Salt and pepper
60 g (2 oz)	Gruyère cheese, grated
30 g (1 oz)	Parmesan, grated

Method

Lobster Sauce

1. Add vinegar to water and bring to a boil in a large pot. Placing headfirst into the pot, par-boil the lobsters for 3 minutes. Remove from water, break off the claws and place them back in boiling water for another 7 minutes.
2. When cool, remove knuckles and cut lobsters from head to tail, in half. Remove lobster tail meat and rinse the body shells of any tamale. Clean the claws and knuckles and cut all the meat into large dice.
3. Preheat an electric skillet to 150ºC (300ºF).
4. Using a dough hook, crush lobster shells in a stand mixer, or in a tea towel using a meat mallet.
5. In the preheated skillet, sauté the lobster shells in olive oil, add onions, carrots, celery and shallots, cook until tender.
6. Add garlic, orange peel and diced tomato, stir to distribute. Add tomato paste, cook for a few minutes to incorporate.
7. Push all ingredients to one side of the skillet; add brandy direct to the pan and Flambé.
8. After the alcohol has burned off, mix ingredients then deglaze with white wine and allow the wine to reduce by half. Add the vegetable (or chicken) stock. Season with salt and pepper and simmer for 1 hour.
9. Strain the sauce and put back into the skillet, discard the solids. 
10. Mix the clarified butter with the flour to make a roux, whisk a little at a time into the stock until it has thickened. Cook for another 10 minutes to alleviate the flour taste.

Baked Lobster

1. Preheat electric skillet to 175ºC (350ºF).
2. Preheat a toaster oven to broil.
3. In the preheated skillet, add the butter and sweat off the shallots until translucent, add the mushrooms and cook until tender.
4. Push all ingredients to one side of the skillet; add brandy direct to the pan and flambé.
5. After the alcohol has burned off, add the lobster sauce and incorporate well.
6. Add the cream and reduce to a thick consistency.
7. Add the lobster meat and heat through, about 3 - 4 minutes.
8. Add the chopped parsley and season to taste
9. Mix the Gruyère cheese with the Parmesan cheese.
10. Spoon the lobster mixture into the lobster shells and top with cheese mixture, spreading evenly.
11. Place lobsters into the toaster oven and broil until the cheese is golden brown. About 2-3 minutes.

 

• If lobsters contain any lobster roe (eggs), reserve before rinsing the shells to use in sauce. Lobster roe is naturally black, but turns red when cooked.

• Tamale is the green paste like substance in the shell and is edible.

• Jarlsberg or Emmenthal cheese can be used instead of Gruyère.

• Pre-cooked whole lobsters can also be used.

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