Lobster Au Gratin With Leek And Tarragon

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Salad dressing:

1 teaspoon Dijon Mustard
0.3 tsp. honey
4 tbsp. sunflower oil
1 tsp. white wine vinegar
Lobster and sauce:
0,4 pt. / 2 dl Cream
2 lobsters
4 sprigs tarragon
2 Egg yolks
4 drops Tabasco
1 Small leek
1 tbsp. butter
1 bag baby leaf

4 servings

[1] Part lobster and cleanse it well. Remove the brain and the black string in the tail. Roughly cut lobster meat and set aside.

[2] Cut the leek finely. Melt the butter and sauté the leek soft. Add minced tarragon and cream. Boil well for 2 minutes. Lightly cool.

[3] Whisk in eggs and season to taste with Tabasco, salt and freshly ground pepper.

[4] Mix 2/3 of the sauce with lobster meat and fill it back into the shell. Top with the rest of the sauce. Gratin in the oven with the door open, if possible, for 2-3 minutes until the surface is golden brown.

[5] Stir together all the dressing and mix lightly into the salad. Server  the lobster au gratin with a small salad.

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