A delightful lobster gratin with a creamy mushroom sauce, perfect for a special dinner.
Preheat your oven to 425°F.
Ensure the oven is fully preheated for even cooking.
Melt half of the butter in a saucepan over medium heat. Add the spring onions and sauté until soft.
Stir constantly to avoid burning the butter.
Add the lobster meat to the saucepan and cook until heated through. Stir in the brandy and cook for another minute.
Use a wooden spoon to gently stir the lobster to avoid breaking it.
In a frying pan, melt a quarter of the butter and sauté the mushrooms until golden. Add a squeeze of lemon juice.
Adding lemon juice enhances the mushrooms' flavor.
In another saucepan, melt the remaining butter and whisk in the flour to make a roux. Gradually add the half-and-half, stirring until thickened.
Whisk continuously to prevent lumps.
Season the sauce with paprika, hot sauce, salt, and white pepper. Adjust to taste.
Taste the sauce and adjust the seasoning gradually.
Combine the lobster mixture, mushrooms, and sauce. Divide into gratin dishes and top with grated Parmesan.
Ensure even distribution for consistent baking.
Place the gratin dishes on a baking sheet and bake until bubbling and golden, about 20 minutes.
Keep an eye on the gratin to avoid over-browning.
Serve the gratin hot, garnished with fresh thyme or lemon wedges.
Serve immediately for the best texture and flavor.
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