Broiled Emmental-topped Lobster

Broiled Emmental-topped Lobster
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 2

    big lobsters cooked

  • 2 Tbsp.
    (30 mL)


  • 2

    green onions, minced

  • 2

    garlic clove, chopped

  • 2 Tbsp.
    (30 mL)


  • 1 1/3 cups
    (335 mL)

    2% milk

  • 2 Tbsp.
    (30 mL)

    grated fresh parmesan cheese

  • salt and white pepper to taste

  • 1 pinch

    red pepper flakes

  • 1 tsp.
    (5 mL)


  • 1/4 cup
    (60 mL)

    grated emmental cheese


Preheat broiler.

Split lobsters lengthways, remove meat and keep shells. Cube meat and set aside.

In a saucepan, melt butter over low heat.

Add green onions, garlic and flour and cook 1 min. Add milk a little at a time. Reheat, whisking constantly until mixture starts to boil. Lower heat and cook for about 12 min until it thickens. Stir

in Parmesan, salt, pepper, red pepper flakes, tarragon and lobster meat. Stir well.

Stuff shells with mixture and sprinkle with Emmenthal.

Broil lobsters 2 min. until cheese has melted and is lightly brown.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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