4 Serves
83 Mins
Preheat your oven to 200°C. Slice the baguette lengthwise and hollow out the center to create a boat for the filling.
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FrenchVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
394 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
329 mg / 1,250 mgPotassium
294 mg / 4,700 mgSodium
850 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
13 g / 20 gCholesterol
139 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
In a frying pan, melt butter and sauté finely chopped shallots and garlic until translucent. Add the lobster meat and cook briefly.
Deglaze the pan with white wine, then stir in heavy cream and Dijon mustard. Simmer until the sauce thickens, then season with salt and pepper.
Spoon the lobster mixture into the prepared baguette shells and top generously with grated Gruyere cheese.
Place the stuffed baguettes on a baking sheet and bake in the oven for 20 minutes until the cheese is golden and bubbling.
30
g20
g36
g
French
French