Recipe courtesy of Roger Verge
Episode: Gratins
Save Recipe Print
Total:
55 min
Prep:
45 min
Cook:
10 min
Yield:
6 servings

Ingredients

Directions

Preheat oven to 400 degrees. In a large saute pan, heat the butter. When the butter is melted, add the lobster meat and saute until the lobster meat has turned red. Add the Cognac and flame. Stir in the carrots, celery, shallots, and garlic. Add the port, bouquet garni, and 2 3/4 cup of the creme fraiche. Season with salt and pepper. Cover the saute pan and simmer for 15 minutes on low heat. Remove the lobster meat. Chop the claw and tail meat into 1/4 inch slices. Whisk in the reserved coral and tomalley into the cream mixture. Fold in the lobster meat and pasta. Season with salt and pepper. Divide the mixture between the 6 individual ramekins. In a small mixing bowl, whisk the remaining creme fraiche until thick. Fold in the egg yolk and Gruyere. Season with salt and pepper. Top each ramekin with the cheese mixture. Place in the oven and cook for 8-10 minutes or until the top is lightly browned. Place on a plate. Garnish with whole lobster claw meat, grated cheese, long chives, and chopped chives.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Macaroni and Cheese

Recipe courtesy of Tanya Holland

Brussels Sprouts Gratin

Recipe courtesy of t'afia

Lobster Tails Thermidor

Recipe courtesy of Rachael Ray

Macaroni and Cheese

Recipe courtesy of Ree Drummond

Mexican Macaroni Salad

Recipe courtesy of Ree Drummond

Broccoli and Cauliflower Gratin

Recipe courtesy of Nancy Fuller

Slow Cooker Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Lobster Mac and Cheese

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.