Total Time
1hr 40mins
Prep 40 mins
Cook 1 hr

Another classic French seafood recipe that's worth keeping. I consider this the baptism of fire to any aspiring cook, while I am not ready for it yet, I will archive it here. This is from Williams-Sonoma Seafood book.

Ingredients Nutrition


  1. Preheat the oven to 425°F If you have whole claws, remove the meat whole and reserve for garnishing. Cut the lobster meat into 1/2 inch dice and set aside.
  2. In a saucepan over medium heat, melt 4 tablespoons of butter. Add the green onions and sauté until the white part is translucent, about 3 minutes. Stir in the diced lobster and sauté until heated through, about 3 minutes. Add the brandy, bring to a simmer, and cook for 1 minute. Stir in the thyme and salt and pepper to taste. Remove from the heat and set aside.
  3. In a frying pan over medium heat, melt 1 tablespoon of the butter. Add the mushrooms and sauté until golden, about 5 minutes. Stir in 1 tablespoon of the lemon juice. Remove from heat and set aside.
  4. In a saucepan over medium heat, melt the remaining 4 tablespoons of butter. Stir in the flour to make a roux and cook, stirring constantly, for 2-3 minutes; do not let the mixture color. Gradually whisk in the stock. Cook, stirring frequently, until thickened, about 10 minutes. Stir in the half-and-half and cook, stirring frequently, for 5 minutes longer. Stir in the paprika, salt to taste, Tabasco sauce to taste, and the remaining 1/2 tablespoon of lemon juice, or more to taste. Taste and adjust seasoning.
  5. Stir the lobster mixture and mushrooms into the white sauce. Spoon the lobster mixture into 4 individual gratin dishes. Sprinkle each with one-fourth of the Parmesan. Place the dishes on a baking sheet and bake until bubbling and lightly browned, about 20 minutes. Serve at once, garnished with the claw meat, if available.
Most Helpful

cooked this with a friend yesterday for a dinner party. probably one of the best homecooked meals i have ever had! everyone loved it, just served it on its own which was fine as it is very rich. might possibly scale back a little on the butter the next time that i cook this, as it was kind of swimming in it by the end, but that's not a complaint, you should know this isn't really health food! will definitely cook again, next special occasion, thanks for a great and easy to follow recipe

947231 October 11, 2009

Absolutely awesome!! made this for three friends of mine.. i ended up doubling the sauce on this one and throwing it over spaghetti!! great recipe

bdascott March 08, 2009

This was absolutely delicious! I used leftover lobster tail and lg. shrimp cut in half. You could serve this to anyone who appreciates excellent seafood. It worked perfect just as it is.

legal610 February 19, 2008