Preparation:
Preheat oven to 400 degrees. In a large saute pan, heat the butter. When
the butter is melted, add
the lobster meat and saute until the lobster meat has turned red. Add
the Cognac and flame. Stir in
the carrots, celery, shallots, and garlic. Add the port, bouquet garni,
and 2 3/4 cup of the creme
fraiche. Season with salt and pepper. Cover the saute pan and simmer for
15 minutes on low heat.
Remove the lobster meat. Chop the claw and tail meat into 1/4 inch
slices. Whisk in the reserved
coral and tomalley into the cream mixture. Fold in the lobster meat and
pasta. Season with salt and
pepper. Divide the mixture between the 6 individual ramekins. In a small
mixing bowl, whisk the
remaining creme fraiche until thick. Fold in the egg yolk and Gruyere.
Season with salt and pepper.
Top each ramekin with the cheese mixture. Place in the oven and cook for
8-10 minutes or until the
top is lightly browned. Place on a plate. Garnish with whole lobster
claw meat, grated cheese, long
chives, and chopped chives. |
