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Lobster and Potato Gratin


  • 4 medium low-starch potatoes, peeled and sliced 1/8-inch thick
  • 4 tablespoons butter, plus additional for buttering gratin dish
  • 3 tablespoons minced shallots
  • 1/2 cup finely chopped fresh chopped morels
  • 2 cups cooked lobster meat
  • salt and pepper to taste
  • 1 cup dry white vermouth
  • 1 1/2 cup heavy cream
  • freshly grated nutmeg to taste
  • 1/2 cup grated Jarlsberg or mild cheddar cheese


Serves 4.. Place the potatoes in a medium saucepan and cover with cold water; add salt to taste. Bring the water to a boil and reduce heat and simmer for about 5 minutes or until the potatoes are just tender and still hold their shape. Drain the potatoes and pat dry with a clean towel. Allow to cool. In a large skillet, melt the butter and saute the shallots until they become translucent. Add the mushrooms or morels and saute for about 5 minutes or until they are tender. Add the lobster and season to taste with salt and pepper. Stir in the vermouth and boil to reduce the wine to about 2 tablespoons. Stir in the cream and boil for about 3 minutes to reduce it slightly. Remove from the heat. Preheat the oven to 350F. Butter a 2-quart gratin dish. Lay one-third of the potatoes over the bottom of the gratin dish in a single layer. Sprinkle with salt, pepper, and a little freshly grated nutmeg. Top with half of the lobster mixture. Repeat with another layer of potatoes, seasoning, lobster, and finally a layer of potatoes. Push the top layer of potatoes down so that some of the sauce from the lobster comes up over the potatoes to moisten them. Top with the cheese and dot with additional butter. Bake for about 20 minutes or until the cheese is melted and the potatoes are warmed through. You may put the dish under the broiler for a few seconds to brown the top before serving.

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