Lobster Croque Monsieur

Name: Lobster Croque Monsieur
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 tbsp unsalted butter; 2 tbsp unbleached all-purpose flour; 1 cup (250 ml) milk; 1 pinch nutmeg; 4 thick slices white bread, lightly toasted; 1 lobster (1 lb/450 g), cooked and shelled (see note); 4 oz (115 g) Pied-de-Vent, Riopelle or Sauvagine cheese, sliced; Fresh chives, finely chopped, to taste

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Preparation 25 min
Cooking 20 min
Servings 4

Sans noix
Sans oeufs

Ingredients

Béchamel
- 2 tbsp unsalted butter
- 2 tbsp unbleached all-purpose flour
- 1 cup (250 ml) milk
- 1 pinch nutmeg
Croque Monsieurs
- 4 thick slices white bread, lightly toasted
- 1 lobster (1 lb/450 g), cooked and shelled (see note)
- 4 oz (115 g) Pied-de-Vent, Riopelle or Sauvagine cheese, sliced
- Fresh chives, finely chopped, to taste

Preparation

Béchamel
- In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute, stirring constantly. Whisk in the milk and bring to a boil, whisking constantly. Simmer gently for 5 minutes. Remove from the heat and add the nutmeg. Season with salt and pepper. Set aside.
Croque Monsieurs
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the bread slices on the baking sheet. Spread a little béchamel on each slice and cover with lobster and cheese. Drizzle with béchamel and season with salt.
- Bake for 6 to 8 minutes or until the béchamel is lightly browned and the cheese is melted. Sprinkle with chives, if desired.

Note from Ricardo

To distribute the lobster evenly among the 4 slices of bread, slice the claws in half lengthwise and slice the tail in 16 thin rounds.

Personal Note

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Lobster Croque Monsieur

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