Lobster aLa Gasse


Print Recipe
Lobster aLa Gasse
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Main Dish Seafood
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Have your "fish monger" steam your live lobsters or do it yourself until shells are bright-red and the tail meat is "opaque". Allow lobsters to cool. Cut each lobster down center of back cutting through head and tail dividing each lobster in two. Remove tail and claw meat from each lobster and set aside. Clean each shell by removing the green "tomalley" and washing the shell under cold tap water.
  2. In a small skillet, sauté shallots, shrimp, white pepper, mustard, tarragon and garlic in ¼-cup butter. Sauté until shrimp is opaque, then add wine and reduce liquid by 1/3. In a medium saucepan, melt ¼ butter. Add flour and cook on low heat for about 5 minutes. Add half and half and continue cooking on low heat, stirring to prevent burning, until sauce has thickened. Add mixture from skillet and taste for seasoning. Add lobster tail and claw meat, lump crabmeat, ¼ cup of Parmesan Reggiano and ¼ cup of Gruyere carefully mixing so as not to break apart crabmeat. Fill each lobster shell with an equal amount of mixture. Sprinkle each "stuffed" lobster with 1 Tbsp. Of Parmesan Reggiano and don't forget to "Bam" the lobsters with "Essence of Emeril". Place stuffed lobsters on upper rack of grill and cook on high heat until lobsters are bubbly and slightly brown on top.

One Response to “Lobster aLa Gasse”

  1. Randy Pollak Says:

    After appearing on the Emeril Live show the 1st time making my Oysters Randall, I created this recipe for Emeril since he did not have a recipe with his name on it.

Leave a Reply