Potato, Comté and lobster gratin

1. 1

   Heat a large saucepan over a medium heat. Add the olive oil and butter and fry the shallots and garlic for about 10 minutes, until softened but without any colour. Add the vermouth and reduce to almost nothing, then add the potatoes, tarragon and thyme and cook for another 5 minutes, without any of the ingredients taking on any colour. Add the cream, milk and bay leaf and simmer for 3-4 minutes. Stir in the cheeses, reserving 50g/1¾oz of Parmesan for later. Taste and season.

2. 2

   Preheat the grill to high.

3. 3

   Stir in the cooked lobster meat and allow the gratin mixture to cool a little before piling it back into the lobster shells. Top with the rest of the Parmesan and the breadcrumbs. Grill until golden and crisp, taking care not to burn the top.

4. 4

   To make the salad, mix all the herbs in a bowl. Mix together the oil, vinegar and mustard in another bowl, and season with salt and pepper.

5. 5

   Dress the salad with the dressing and serve alongside the gratin.

1 serving ≈ 525 g

Nutrition values are estimates. - means data is unavailable.