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Le Chaudron recipe
Cassolette de homard
Lobster gratin in individual dishes
⏱ 60 minServes 4Hard360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2cooked lobsters
250 g (9 oz)button mushrooms, sliced
300 ml (1¼ cups)heavy cream
100 ml (½ cup)cognac
2shallots, chopped
60 g (2 oz)grated Gruyère
50 g (2 oz)butter
- 2 cooked lobsters
- 250 g (9 oz) button mushrooms, sliced
- 300 ml (1¼ cups) heavy cream
- 100 ml (½ cup) cognac
- 2 shallots, chopped
- 60 g (2 oz) grated Gruyère
- 50 g (2 oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Shell the cooked lobsters, taking all the meat from the claws and tails, then cut it into large, even pieces.
- Cook the shallots and mushrooms in butter in the sauté pan for 5 minutes until they release their liquid.
- Flambé with the Cognac, then stir in the cream and reduce for 5 minutes into a rich, fragrant sauce.
- Add the lobster to the creamy sauce and warm it gently without overcooking, so it stays tender.
- Divide the lobster mixture among the individual dishes and sprinkle grated Gruyère on top.
- Put the dishes under the broiler for 5 minutes until golden and bubbling, then serve piping hot.
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