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Lobster Gratin

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 potions 1x


Learn how to make a Lobster Gratin recipe from scratch. In addition, you’ll learn all about cooking with lobster & the King of Cheeses, Parmigiano Reggiano.


  • 15ml (1 tbsp) butter
  • 15ml (1 tbsp) vegetable oil
  • 2 leeks, topped, tailed and finely sliced
  • 60g (2oz) spinach, washed
  • 4 thyme sprigs
  • 1kg (2lbs) potatoes, peeled and super thinly sliced
  • 450g (1lb) cooked lobster meat
  • 80g (3oz) Gruyere cheese, grated
  • 80g (3 oz) Red Leicester cheese, grated
  • 80g (3oz) Parmigiano Reggiano, grated
  • 5ml (1 tsp) Dijon mustard
  • 125ml (½ cup) double cream
  •  125g (1 cup) panko breadcrumbs


  1. Preheat oven to 200°C/fan 180°C/400°F/gas 6.
  2. Melt the butter and oil in a large skillet and gently cook leeks until cooked, which would take around 10 minutes.
  3. Add the spinach and thyme to the leeks and let it wilt for 2 minutes. Remove from heat and set aside.
  4. Reserve a decent amount of potatoes and cheese for the top layer.
  5. Butter a large oven-proof dish and place the first layer of potatoes on the bottom. 
  6. Sprinkle a portion of the vegetable mixture on top of the potatoes.
  7. Top with chunks of lobster and sprinkle with a portion of each of the three cheeses.
  8. Repeat the process until you run out of the ingredients, except for the reserved potatoes and cheese.
  9. Add the last layer of potatoes.
  10. In a small cup, stir the mustard into the double cream and season. 
  11. Drizzle the cream on top. 
  12. Mix the remaining cheese with the panko and sprinkle evenly on top.
  13. Cover the dish with tin foil and bake for 20 minutes in the oven. 
  14. Remove the foil and bake for 15 minutes, or until potatoes are just cooked and the top golden and crispy.
  15. Serve immediately with a fresh, green salad. Enjoy!


  • Alternatively, you can bake the gratin a large skillet if it’s big enough. 
  • Layering the gratin is not an exact science. It wholly depends on the type and size of baking dish you use that will dictate the number of layers needed. Some will have more filling as others and that’s okay!
  • Feel free to alter the quantities of ingredients used. If you can afford more lobster, add more! Want it cheesier? Go ahead!
  • You can divide the portions by half and serve it as a starter.
  • Category: Dinner
  • Method: Bake
  • Cuisine: French

Keywords: lobster gratin, lobster au gratin recipe, French lobster recipe, lobster appetizer