Lobster Gratin with Creamy Bechamel
Dive into the refined world of seafood cuisine with this lobster gratin with creamy bechamel. A festive dish that combines the delicacy of crustaceans with the creaminess of a cheesy, baked sauce. The recipe, of medium difficulty, requires a bit of time (30 minutes preparation and 25 minutes cooking) but the result is well worth it. Start by cooking and shelling the lobster to extract its generous flesh. Then prepare a bechamel flavored with shallot, garlic and nutmeg, enriched with cream and grated cheese. Gently combine the lobster with the sauce, sprinkle with cheese and bake until the top is golden and crispy. Let it rest for a few minutes before serving, sprinkled with fresh parsley. This gratin, both rich and elegant, pairs perfectly with a lightly lemon-dressed green salad and a Burgundy white wine. A culinary experience that turns a simple meal into a memorable moment.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Cooking and shelling the lobster: Bring a large volume of salted water to a boil. Plunge the live lobsters head first and cook for 8-10 minutes. Cool them in ice water, then shell them to extract the meat. Cut the meat into pieces.
- 2
Making the aromatic bechamel: In a saucepan, melt the butter. Add the chopped shallot and garlic, sweat for 3-4 minutes. Incorporate the flour and stir for 2 minutes. Gradually pour in the hot milk while whisking. Cook over low heat until thickened. Off the heat, add the cream, mustard, nutmeg, salt and pepper.
- 3
Assembling the gratin: Preheat the oven to 200°C. Butter a gratin dish. Gently mix the lobster meat with the lukewarm bechamel. Pour into the dish and generously sprinkle with grated cheese.
- 4
Gratin cooking: Bake in the middle of the oven for 15 to 20 minutes until the surface is golden and crispy. For more color, broil for the last 2 minutes.
- 5
Finishing and serving: Remove the gratin from the oven and let it rest for 3-4 minutes. Sprinkle with chopped parsley or chives before serving.
- Well-cooked roux: Cooking the flour in butter for 2 minutes removes the raw taste and ensures a smooth bechamel.
- Hot milk: Essential to avoid lumps when incorporating into the roux.
- Lobster meat: Handle it gently to keep whole pieces and a pleasant texture.
- Rest after cooking: This short rest allows the sauce to stabilize, preventing it from running on the plate.
- Serve this gratin piping hot, straight from the baking dish. Pair it with a crisp, lightly lemon-dressed green salad (lamb's lettuce, arugula). For drinks, a rich, structured white wine (Meursault, Chablis Premier Cru) or a Brut Burgundy sparkling wine.
- Seafood gratin: Add scallops and pink shrimp to the lobster.
- Bread crust: Replace the grated cheese with a mixture of fresh breadcrumbs, parsley and melted butter (persillade).
- Port bechamel: Deglaze the shallots with 2 tablespoons of Port before adding the flour.
- Potatoes: Incorporate diced boiled potatoes for a heartier gratin.
Join the Cuisine Délice community!
Join Cuisine Délice on Facebook, Instagram, and YouTube to discover our gourmet videos, cooking tips, and many other mouth-watering recipes in pictures!
Similar Recipes
Discover our ultra creamy cauliflower gratin recipe: velvety béchamel, golden crust and melting cauliflower. Easy vegetarian dish, budget-friendly and comforting for 4 people in 50 minutes.
Discover our creamy pasta with sausages and mushrooms recipe. Comforting dish ready in 35 minutes. Velvety sauce, rustic flavors, perfect for a quick and gourmet dinner.
Wild herb roast chicken recipe. Crispy skin, juicy meat with thyme and rosemary. Easy preparation, perfect cooking, expert tips. Serves 4. Resting time included.