Potato, Comté and lobster gratin

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the potato, Comté and lobster gratin

  • 2 tbsp olive oil
  • 30g/1oz salted butter
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp vermouth
  • 3 Maris Piper potatoes, peeled and diced
  • 1 tbsp roughly chopped tarragon
  • 1 tsp roughly chopped thyme
  • 200ml/7fl oz double cream
  • 200ml/7fl oz full-fat milk
  • 1 bay leaf
  • 150g/5½oz Comté, grated
  • 150g/5½oz Parmesan, grated
  • 1 cooked lobster, meat cut into 3cm/1in, shells reserved and cut in half lengthways
  • handful stale breadcrumbs
  • salt and freshly ground black pepper

For the salad

  • 2 tbsp roughly chopped chives
  • 2 tbsp tarragon leaves
  • 2 tbsp parsley leaves
  • 2 tbsp dill fronds
  • 3 tbsp olive oil
  • 1 tbsp Chardonnay vinegar
  • 1 tsp Dijon mustard
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