Lobster au gratin

This dis is best made with raw lobster, but you can use cooked lobster as well, you just have to be careful not to overcook it when you put it in the oven to bake.

I am really boring when I eat lobster or serve it. I prefere it plain/au naturale with melted lemonbutter with garlic and parsely. This time I just wanted to do something else just for the sake of variation

Stuffing for 2 lobsters

2 tbs butter

0,5 cup finly chopped onions

0,5 cup chopped fennel

0,5 cup white wine

0,25 cup cream

2/3 cup chopped fresh/raw shrips

2/3 cup fres/raw scallops

0,25 cup grated swiss cheese

0,25 cups breadcrumbs




 Melt the butter in a pan and saute the onions and fennel on medium heat til vegetables are tender and then add the wine.

Then add the cream, seafood and parley, cook it for about a minute, you do not want the seafood to get rubbery. Add salt and pepper to your liking.

Finally you add the cheese and breadcrumbs, the bread crumbs will thiken the sauce.

Cut the lobster almost in two, remove the sand sac an the the intestinal vein.

Fill the lobsters with the stuffing and bake in the oven in 350 degree F for a few minutes untill the cheese has melted and the stuffing turnes light golden, but not to long as mentioned earlier you do not want the meat to become though.

Serve this with a nice salad, some nice bread and something lovely to drink and enjoy:)

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