Servings
4
Preparation time
25 minutes
Cooking time
10 minutes |
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Rating
7 people
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Lobster Au Gratin With Oka Classique
Ingredients
4 cooked lobsters, about 1 lb (450 g) each
3 tbsp. (45 ml) butter
3 tbsp. (45 ml) flour
2 1/2 cups (625 ml) milk
1/2 tsp. (2 ml) dry mustard
10 oz (284 g bag) spinach
Juice of 1 lemon
1 cup (250 ml) of Oka Classique, grated
Some fresh tarragon, chopped
Salt and freshly ground pepper
Preparation
Cut the lobster claws with a large knife and set them aside. Divide each lobster in two along its back. Dispose of the green gland and intestinal vein, then remove the meat from the head and tail. Set aside the shells.
Split the claws in two and remove the meat. Melt butter over low heat. Add flour and mix well. Gradually add milk continuously stirring until thickened. Add salt, pepper and dry mustard.
Cook spinach. Drain well and squeeze out any excess water with your hands. Chop finely.
Incorporate spinach, lemon juice, 1/4 cup (60 ml) of Oka Classique and tarragon into the béchamel sauce. Add lobster meat. Adjust seasoning.
Pour sauce in the 8 lobster shells. Place on a baking sheet and add 3/4 cup (190 ml) of remaining grated Oka Classique. Garnish with tarragon and serve with rice.
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