Lobster and Le Gruyère AOP Gratin Recipe - Great British Chefs

Ingredients

• 3 lobsters, weighing 600-800g each (live)
• 40g of butter
• 40g of plain flour
• 500g of whole milk, warmed in a pan
• 120g of Gruyère, finely grated, plus a little extra for finishing the lobster
• 2 egg yolks
• 1 tbsp of Dijon mustard
• 1 pinch of grated nutmeg
• 1 pinch of cayenne pepper
• salt, to taste
• 1 onion, finely chopped
• 1 stick of celery, finely chopped
• 1 carrot, finely chopped
• 4 garlic cloves, finely sliced
• 1 fennel, finely chopped
• 1 leek, finely chopped
• 6 sprigs of tarragon
• 2 tbsp of tomato purée
• 100ml of brandy
• 100ml of white wine
• 100ml of white port
• 1l fish stock
• 200g of double cream
• 8 tomatoes, grilled and peeled
• salad leaves, dressed