Recipe courtesy of Roger Verge

Lobster and Macaroni Gratin

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  • Total: 55 min
  • Prep: 45 min
  • Cook: 10 min
  • Yield: 6 servings
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2 tablespoons unsalted butter

4 pounds lobster, claw and tail meat removed, and set aside, discard the shell and reserve the coral and tomalley

1/4 cup Cognac

1/4 cup small diced carrot

2 tablespoons small diced celery

3 tablespoons minced shallots

1 teaspoon minced garlic

2 tablespoons finely chopped parsley

1/2 cup port wine

1 bouquet garni

3 cups plus 2 tablespoons creme fraiche

7 ounces tiny macaroni, cooked al denta and tossed with olive oil

1 egg yolk

3 tablespoons shredded Gruyere cheese, plus 1 tablespoon

Salt and pepper

2 cooked whole lobster claws

Long chives

1 tablespoon chopped chives


  1. 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.
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