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Ingredients (1-2 servings):
- 1 whole lobster (about 500 grams)
- 100 g button mushrooms
- 2 garlic cloves
- 75 ml double cream
- 1 egg yolk
- 75 ml wine brandy – I used some I bought in Azerbaijan
- 2 pinch of nutmeg
- 100 g Gruyere cheese
- Using a large kitchen knife cut the lobster lengthwise into two parts, first piercing it’s back, then cutting its front along the same line.
- Scoop all the lobster meat from the shells. Set the shell aside for being filled later.
- Cut the lobster’s meat into 1 cm cubes.
- The small legs I put into a small pot together with a bit of water and a pinch os salt and i cooked it down to form a shrimp base reduction.
- Slice thinly the mushrooms.
- Chop coarsely the garlic.
- Grate the Gruyere cheese.
- In a frying pan sauté the mushrooms and the chopped garlic for 2-3 minutes, until the mushrooms get golden-brown.
- Add the diced lobster meat and deglaze with half of the wine brandy.Add the shrimp reduction too.
- In another bowl, add together the other half of the Cognac or brandy, the cream, the egg yolk, and the ground/grated nutmeg. Mix them well.
- Add this mixture to the lobster pan and stir them together.
- Remove the pan from the heat and keep stirring until the sauce thickens.
- Place the lobster’s empty half-shells in an ovenproof dish and fill them with the mixture.
- Spread on the lobster tops the grated Gruyère cheese.
- Broil the lobsters in the oven for about 5 minutes, until the cheese has nicely melted.
- about 12 pairs of frogs legs
- 1 1⁄2 cups milk
- salt and ground black pepper to taste
- 1 cup flour
- 150 g butter
- 4-5 cloves garlic, finely chopped
- fresh lemon juice
- 50 ml dry white wine
- 1 lemon
- 1 tablespoon finely chopped fresh parsley
- Thaw the frog legs if frozen.
- Add the frog legs and milk in a bowl and let them marinate for about one hour / one hour and a half.
- Place the flour on a soup plate, add salt and pepper, and mix it with a fork.
- Dredge the legs in the flour, one at a time,
shaking off excess, and transfer to another plate.
- Heat the. butter in a large frying pan over high heat.
- Add the frog legs and fry them, flipping once, until golden brown, about 4-5 minutes.
- Add another spoonful of butter, the garlic, parsley, juice squeezed from half of a lemon, and cook, swirling the pan, for another minute.
- Serve while fresh and warm with lemon slices on the side.