Lobster, baked purple potatoes and Gruyère sauce
These dramatic, buttery baked purple potatoes are topped with heaps of lobster and a rich sauce made with Le Gruyère cheese, egg yolks, cream and lemon zest.
- Cooking:
- Serves: 4 persons
Ingredients
- 6purple potatoes, such as Prairie Blush or Purple Majesty
- olive oil
- sea salt
- 100g ofsalted butter
- 2cooked lobsters, about 500g each, meat removed and roughly diced
- 250ml of whipping cream
- 1tspDijon mustard
- ½lemon, zested and juiced
- 2egg yolks
- 60g ofLe Gruyère AOP, grated
- 2tbsp offresh basil, chopped
- 1pinch of caster sugar
- sea salt
- freshly ground black pepper
Instructions
Step 1
To bake the potatoes, first preheat the oven to 200°C/gas mark 6Step 2
Wash the potatoes in cold water and then pat dry. Rub the skins with a little oil and sprinle with sea saltStep 3
Bake the potatoes for 1-1½ hours or until tenderStep 4
Remove the potatoes from the oven and set aside to cool slightly. Don’t turn off the oven. When the potatoes are cool enough to handle, cut them in half and scoop out the flesh, retaining the skin. Pass the flesh through a fine sieve into a saucepan. Add the butter to the potato and mix through to incorporate thoroughly. Set aside and keep warmStep 5
To make the sauce, heat the cream, mustard, lemon zest and juice together in a pan until it comes to the boilStep 6
Take the sauce off the heat and whisk in the egg yolks until combined. Stir in the Gruyère and add the basil. Season to taste with sugar, salt and freshly ground black pepper and continue to cook until the sauce thickens. Take off the heatStep 7
Increase the oven temperature to 220°C/gas mark 7Step 8
Divide the buttery potato mixture between the potato skins and add the lobster and a spoonful of Gruyère sauce over the topStep 9
Bake the potatoes in the oven for 3 to 4 minutes or until the sauce is bubbling and serve immediately