Potato, Comté and lobster gratin recipe
 This gorgeous, creamy gratin is a great way to enjoy cooked lobster – finishing it under the grill gives that all-important crispy top. 2 tbsp olive oil30g/1oz salted butter 2 shallots, finely chopped3 garlic cloves, minced 2 tbsp vermouth3 Maris Piper potatoes, peeled and diced1 tbsp roughly chopped tarragon 1 tsp roughly chopped thyme 200ml/7fl oz double cream 200ml/7fl oz full-fat milk1 bay leaf 150g/5½oz Comté, grated150g/5½oz Parmesan, grated 1 cooked lobster, meat cut into 3cm/1in, shells reserved and cut in half lengthwayshandful stale breadcrumbs salt and freshly ground black pepper 2 tbsp olive oil 30g/1oz salted butter 2 shallots, finely chopped 3 garlic cloves, minced 2 tbsp vermouth 3 Maris Piper potatoes, peeled and diced 1 tbsp roughly chopped tarragon 1 tsp roughly chopped thyme 200ml/7fl oz double cream 200ml/7fl oz full-fat milk 1 bay leaf 150g/5½oz Comté, grated 150g/5½oz Parmesan, grated 1 cooked lobster, meat cut into 3cm/1in, shells reserved and cut in half lengthways handful stale breadcrumbs salt and freshly ground black pepper 2 tbsp roughly chopped chives2 tbsp tarragon leaves2 tbsp parsley leaves2 tbsp dill fronds3 tbsp olive oil1 tbsp Chardonnay vinegar1 tsp Dijon mustard 2 tbsp roughly chopped chives 2 tbsp tarragon leaves 2 tbsp parsley leaves 2 tbsp dill fronds 3 tbsp olive oil 1 tbsp Chardonnay vinegar 1 tsp Dijon mustard Method Heat a large saucepan over a medium heat. Add the olive oil and butter and fry the shallots and garlic for about 10 minutes, until softened but without any colour. Add the vermouth and reduce to almost nothing, then add the potatoes, tarragon and thyme and cook for another 5 minutes, without any of the ingredients taking on any colour. Add the cream, milk and bay leaf and simmer for 3–4 minutes. Stir in the cheeses, reserving 50g/1¾oz of Parmesan for later. Taste and season.Preheat the grill to high.Stir in the cooked lobster meat and allow the gratin mixture to cool a little before piling it back into the lobster shells. Top with the rest of the Parmesan and the breadcrumbs. Grill until golden and crisp, taking care not to burn the top.To make the salad, mix all the herbs in a bowl. Mix together the oil, vinegar and mustard in another bowl, and season with salt and pepper.Dress the salad with the dressing and serve alongside the gratin. Heat a large saucepan over a medium heat. Add the olive oil and butter and fry the shallots and garlic for about 10 minutes, until softened but without any colour. Add the vermouth and reduce to almost nothing, then add the potatoes, tarragon and thyme and cook for another 5 minutes, without any of the ingredients taking on any colour. Add the cream, milk and bay leaf and simmer for 3–4 minutes. Stir in the cheeses, reserving 50g/1¾oz of Parmesan for later. Taste and season. Heat a large saucepan over a medium heat. Add the olive oil and butter and fry the shallots and garlic for about 10 minutes, until softened but without any colour. Add the vermouth and reduce to almost nothing, then add the potatoes, tarragon and thyme and cook for another 5 minutes, without any of the ingredients taking on any colour. Add the cream, milk and bay leaf and simmer for 3–4 minutes. Stir in the cheeses, reserving 50g/1¾oz of Parmesan for later. Taste and season. Preheat the grill to high. Preheat the grill to high. Stir in the cooked lobster meat and allow the gratin mixture to cool a little before piling it back into the lobster shells. Top with the rest of the Parmesan and the breadcrumbs. Grill until golden and crisp, taking care not to burn the top. Stir in the cooked lobster meat and allow the gratin mixture to cool a little before piling it back into the lobster shells. Top with the rest of the Parmesan and the breadcrumbs. Grill until golden and crisp, taking care not to burn the top. To make the salad, mix all the herbs in a bowl. Mix together the oil, vinegar and mustard in another bowl, and season with salt and pepper. To make the salad, mix all the herbs in a bowl. Mix together the oil, vinegar and mustard in another bowl, and season with salt and pepper. Dress the salad with the dressing and serve alongside the gratin. Dress the salad with the dressing and serve alongside the gratin.