Ingredients

• 2 tbsp (30 mL) butter
• 1 small leek, (white and light green parts only), thinly sliced
• 2 cloves garlic, minced
• 2 tbsp (30 mL) all-purpose flour
• 1/2 cup (125 mL) whipping cream 35%
• 1/3 cup (75 mL) milk
• 1/4 tsp (1 mL) each smoked paprika, and salt
• Pinch each cayenne pepper, and black pepper
• 1 steamed lobster, (450 g), shelled and chopped (about 1 cup meat)
• 1/2 cup (125 mL) shredded Gruyère cheese
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) dry sherry

Directions

1. In saucepan, melt butter over medium heat; cook leek and garlic, stirring, until leek is softened, about 3 minutes. Sprinkle in flour; cook, stirring constantly to prevent browning, for 2 minutes.
2. Whisk in cream, milk, paprika, salt, cayenne pepper and black pepper; bring to boil, whisking often. Reduce heat and simmer, whisking, until sauce is thick enough to coat back of spoon, about 4 minutes. Whisk in lobster, half of the Gruyère cheese, the lemon juice and sherry; cook, stirring often, until lobster is heated through.
3. Scrape into 2-cup (500 mL) baking dish; sprinkle with remaining cheese. Broil until golden and bubbly, about 4 minutes. Let stand for 5 minutes before serving.