Julia Child's Homard Gratiné Au Fromage | GBH
Here is a delicious way to serve stuffed broiled lobsters. It is particularly recommended for the cook who wants a splendid main course that can be…
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Cooking tools:
- Fish kettle
- Roasting rack
- Butcher's twine
- Saucepan
- Whisk
- Fine-mesh sieve
- Broiling pan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Spoon
- Stove
- Oven
- Refrigerator
Ingredients
- A large fish kettle or steamer
- 2 cups dry white vermouth
- 2 cups water
- 1 large onion, thinly sliced
- 1 medium carrot, thinly sliced
- 1 medium celery stalk, thinly sliced
- 6 parsley sprigs
- 1 bay leaf
- 1 tablespoon tarragon
- 2 teaspoons salt
- 4 peppercorns
- 1 live lobsters, 11/4 lbs. each
- 3 tablespoons butter
- A 3-cup enameled saucepan
- 4 tablespoons flour
- 1/2 cup heavy cream
- 1/2 cup grated Swiss cheese
- Salt
- pepper
- 1 tablespoon butter
- A shallow broiling pan
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