Lobster and Le Gruyère AOP gratin with sauce Americane

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Luxurious lobster is given the treatment it deserves in this beautiful gratin, enriched with a Le Gruyère AOP cheese sauce. A dish for special occasions!

First published in 2020




Lobster gratin

  • 3 lobsters, weighing 600-800g each (live)

Le Gruyère AOP sauce

Sauce Americane

To serve

  • salad leaves, dressed


Preheat an oven to 180°C/gas mark 4
Start by humanely killing the lobsters. Put the lobsters in the freezer for 30 minutes to render them insensate, then place a large chef's knife through the head of the lobster
  • 3 lobsters, weighing 600-800g each (live)
Remove the claws and place into simmering salted water for 6 minutes, then remove and allow to cool
Place the lobster tails (with the head attached) into the water and cook for 2 minutes, then take out and leave to cool
Once cool, Split the lobsters lengthways and set 6 shell halves aside for presentation (reserving the other shells for the sauce). Remove the meat from the shells and chop the flesh into chunks
Place the heads and shells for the sauce on a tray and roast in the preheated oven for 40 minutes
As the shells roast, place the onions, celery, carrot, garlic, fennel, leek and tarragon in a pan with a splash of oil and cook until heavily caramelised
When the shells are ready, add them to the pan and bash with the end of a rolling pin to extract as much flavour from the heads as possible
Add the tomato purée and let it catch on the bottom of the pan before deglazing with the brandy, wine and port
Cook down until you have a syrupy consistency, then add the fish stock and bring to the boil. Simmer for 2 hours, skimming the top regularly
  • 1l fish stock
After this time, pass through a fine sieve, then pour into a clean pan and reduce again by half. Add the double cream and reduce by half again
  • 200g of double cream
Finish by blending the sauce with the peeled tomatoes and pass through a sieve once more. Taste and season with salt
Mix the chopped lobster with the sauce and spoon into the reserved presentation shells
To make the cheese sauce, melt the butter in a pan and then add the flour. Cook on a low heat, constantly stirring for 5 minutes
  • 40g of butter
  • 40g of plain flour
Slowly pour in the warmed milk bit by bit, whisking constantly to prevent lumps. Once the milk is completely incorporated and smooth, stir in the cheese, yolks, mustard, nutmeg and cayenne. Taste and season with salt
Spoon the cheese sauce on top of the lobster and finish with more grated Gruyère
Place under a hot grill for 5-8 minutes until deeply golden. Serve up with a side salad
  • salad leaves, dressed
First published in 2020

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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