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Lobster and Potato Gratin
Serves 4.

4 medium low-starch potatoes, peeled and sliced 1/8-inch thick
4 tablespoons butter, plus additional for buttering gratin dish
3 tablespoons minced shallots
1/2 cup finely chopped fresh chopped morels
2 cups cooked lobster meat
salt and pepper to taste
1 cup dry white vermouth
1 1/2 cups heavy cream
freshly grated nutmeg to taste
1/2 cup grated Jarlsberg or mild cheddar cheese

Place the potatoes in a medium saucepan and cover with cold water;
add salt to taste. Bring the water to a boil and reduce heat and
simmer for about 5 minutes or until the potatoes are just tender
and still hold their shape. Drain the potatoes and pat dry with
a clean towel. Allow to cool.

In a large skillet, melt the butter and saute the shallots until
they become translucent. Add the mushrooms or morels and saute
for about 5 minutes or until they are tender. Add the lobster and
season to taste with salt and pepper. Stir in the vermouth and
boil to reduce the wine to about 2 tablespoons. Stir in the cream
and boil for about 3 minutes to reduce it slightly. Remove from
the heat.

Preheat the oven to 350F. Butter a 2-quart gratin dish. Lay
one-third of the potatoes over the bottom of the gratin dish in a
single layer. Sprinkle with salt, pepper, and a little freshly
grated nutmeg. Top with half of the lobster mixture. Repeat with
another layer of potatoes, seasoning, lobster, and finally a layer
of potatoes. Push the top layer of potatoes down so that some of
the sauce from the lobster comes up over the potatoes to moisten
them. Top with the cheese and dot with additional butter. Bake
for about 20 minutes or until the cheese is melted and the potatoes
are warmed through. You may put the dish under the broiler for a
few seconds to brown the top before serving.


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