Sliced lobster with macaroni au gratin in a truffled tomato sauce (Homard Breton en tronçons, macaroni gratinés au suc de tomate truffé) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 456) by Alain Ducasse

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See page 1040 for lobster butter recipe. See page 1043 for lobster fumet recipe. See page 1042 for chicken consommé recipe. See page 1006 for cream sauce recipe. The French recipe calls for cream sauce (which contains cream cheese), not cream cheese sauce.

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