Lobster and Leeks Coquille St-Jacques
mashed potatoes au gratin with Louis d'Or cheese
Informations supplémentaires
45 min.
|
1060 kcal
|
intermediate
|
|
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