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Lobster and Leeks Coquille St-Jacques

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Lobster and Leeks Coquille St-Jacques

mashed potatoes au gratin with Louis d'Or cheese

Informations supplémentaires
45 min. | 1060 kcal | intermediate | Signature | Printable version
1. Set up Peel and cut the potatoes into cubes, place them in a saucepan of cold water with a pinch of salt. Chop the leeks. Blot the lobster meat with paper towels. Grate the cheese.
2. Make the mashed potatoes Place the saucepan over medium heat, bring to a simmer, and cook the potatoes for 15-20 minutes, or until tender. Drain and return them to the saucepan with the cream and half of the butter. Mix well using a masher to achieve a smooth mashed potato consistency. Set aside.
3. Lobster garnish In a skillet over low heat, melt the butter and cook the leeks for 2 to 3 minutes. Add the flour, mix well, and cook for 1 minute. Add the white wine and 200 2P | 300 3P ml of milk. Stir well and cook for 2 minutes. Add the lobster meat and season with salt and pepper to taste. Set aside.
4. Assemble Preheat the oven to 400°F. Divide the lobster filling among the shell-shaped molds. Add the mashed potatoes, cheese, and breadcrumbs. Bake for approximately 12 minutes.
5. Serve Bon appétit!
200gLobster Meat
1unitLeek(s)
60unitCooking white wine
200mlMilk 2%
60gUnsalted Butter
15gAll-Purpose Flour
15gItalian seasoned breadcrumbs
60gLouis d'or firm cheese
800gYellow Potato(es)
125mlCream 18%
4unitBlack Plastic St-Jacques shell
What you need
1060 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 97g
32%
fat 50g
77%
cholesterol 290mg
97%
fiber 7g
28%
protein 45g
saturated 30g
150%
sodium 940mg
39%
sugar 11g
trans 2g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg