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Lobster Au Gratin With Oka Classique

4 portions


  • 4 cooked lobsters, about 450 g (1 lb) each
  • 45 ml (3 tbsp.) butter
  • 45 ml (3 tbsp.) flour
  • 625 ml (2 1/2 cups) milk
  • 2 ml (1/2 tsp.) dry mustard
  • A bag of 284 g (10 oz) spinach
  • Juice of 1 lemon
  • 250 ml (1 cup) of Oka Classique, grated
  • Some fresh tarragon, chopped
  • Salt and freshly ground pepper


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  • Cut the lobster claws with a large knife and set them aside.
  • Divide each lobster in two along its back.
  • Dispose of the green gland and intestinal vein, then remove the meat from the head and tail. Set aside the shells.
  • Split the claws in two and remove the meat.
  • Cut the meat in small pieces.
  • Melt butter over low heat. Add flour and mix well.
  • Gradually add milk continuously stirring until thickened. Add salt, pepper and dry mustard.
  • Cook spinach in a skillet. Let it cool.
  • Drain well and squeeze out any excess water with your hands or sponge dry with paper towel. Chop finely.
  • Incorporate spinach, lemon juice, 60 ml (1/4 cup) of Oka Classique and tarragon into the béchamel sauce.
  • Add lobster meat. Adjust seasoning.
  • Pour sauce in the 8 lobster shells.
  • Place on a baking sheet and add 190 ml (3/4 cup) of remaining grated Oka Classique.
  • Garnish with tarragon and serve with rice.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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