Lobster au gratin with a mixture of vegetables

45 min
Type of dish: Shellfish
Temperature: Hot
Meses de temporada*: January, February, June, July, August, September, December
Ingredients for 5 portions
Ingredients for portions/units
Lobster 1.5 kg
Carrots 0.1 kg
Onion 0.25 kg
White celery 0.1 kg
White wine 0.1 l
Thyme 1.0 g
Shallots 0.25 kg
Eggs 2.0 ud
Cream 0.2 l
Wholegrain mustard 50.0 g
Butter 0.13 kg
Chilli pepper 1.0 g
Microzanahoria 200.0 g
Broccoli 0.2 kg
Table salt 5.0 g
Ajo negro 0.5 ud
Pineapple 0.1 kg

For the lobster:

  • Prepare a wholesome broth with onion, carrot, celery, white wine, vermouth, water and a bundle of spices. Strain and cool it.
  • Cook the lobsters in the cold broth.
  • Cool the lobster and set the broth aside.

For the forcemeat:

  • Soften the shallots and mushrooms in butter. Add cooked egg yolk, mustard, paprika and cream.
  • Flambé the lobster meat and its chopped tommaley. Add to the forcemeat. Keep the whole claws without shell to decorate.
  • Let it cook and reduce a little.

For the sauce:

  • Prepare a velouté  with a roux of 60 g of flour and butter per litre of the broth that we have reserved from the cooking of the lobster.
  • Add a little cream to soften the flavour.

For the garnish:

  • Mini-carrots blanched and sautéed with butter.
  • Crunchy broccoli. For this, scald the florets and cook au gratin in the salamandra oven.
  • Black garlic clove.

For decoration:


  • Fill half a shell of lobster with hot forcemeat and cover with the sauce. Cook au gratin in the salamandra oven.
  • Sauté the mini-carrots.
  • Place the mini-carrots, the crunchy broccoli and the clove of black garlic.
  • Decorate the dish with the dehydrated pineapple.
Nutritional information (1 portion)
Fiber 5.98 g
Saturates 21.44 g
Monounsaturated fatty acids 10.78 g
Polyunsaturated fatty acids 2.32 g
Cholesterol 366.67 mg
Calcium 238.09 mg
Iron 4.7 mg
Zinc 3.92 mg
Vitamin A 643.12 ug
Vitamin C 42.49 g
Folic acid 96.88 ug
Salt (Sodium) 1047.18 mg
Sugars 13.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.