Gratinated half lobster

Name: Gratinated half lobster
Ingredients: 1 Flour; 300 ml Milk; Stock; 2 Egg yolks; lobster; Samphire; Butter; 1 spiced mustard; 50 g Gruyère

The lobster we use is subjected to high pressure immediately after being caught.This causes the meat to separate from the shell, but there is no cooking involved. The lobster is then frozen using shock freezing.

Ingredients

1Flour

300mlMilk

Stock

2Egg yolks

lobster

Samphire

Butter

1spiced mustard

50gGruyère

Preparation

Remove the meat from the tail and claw. Gently cook in a little melted butter with broth.
Place the meat back in the shell.
Melt 50 grams of salted butter. Add 1 tablespoon of flour and cook until golden yellow.
Add 1 teaspoon of Savora spiced mustard and mix well.
Remove from the heat, add 300 ml of milk, then mix in the egg yolks and grated Gruyère cheese.
Return to low heat until the cheese has melted and the yolks have thickened, but do not overheat.
Spoon this sauce over the lobster and gratinate. Serve together with the claw meat and some samphire stewed in butter and broth.