Kaltbach™ Le Gruyère® Lobster Blanquette

By Stephen Hensley

One of the great qualities of Kaltbach™ Le Gruyére® AOP Cheese cheese is its fantastic melting capabilities. In this recipe, the cheese seamlessly combines into the Béchamel sauce and makes a perfect partner to the lobster and gnocchi. Smooth, with the right amount of richness, suitable for any occasion any time of year.

*Recipe compliments of Stephen Hensley, Student of the Culinary Institute of America.


  • For Lobster:
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 5 sprigs of thyme
  • 2 lobster tails, shell on
  • ½ cup Chardonnay
  • 1 ½ teaspoons kosher salt

  • For Gnocchi:
  • 1 Russet potato
  • 1 teaspoon olive oil
  • 1 tablespoon kosher salt
  • ¾ cup all purpose flour
  • 1 egg yolk
  • 1 teaspoon ground nutmeg

  • For Pearl Onions:
  • 12 white pearl onions
  • 2 quarts water
  • 2 tablespoons, plus ½ teaspoon kosher salt
  • 10 sprigs of thyme

  • For Béchamel Sauce:
  • 1 tablespoon unsalted butter
  • ½ shallot, minced
  • 4 sprigs of thyme
  • 1 quart milk
  • 5 ounces Kaltbach™ Le Gruyére® AOP Cheese, shredded
  • 3 tablespoons cornstarch
  • 1 ½ teaspoon ground nutmeg
  • 1 ½ tablespoons kosher salt


  1. For Lobster: Heat a medium saucepot over medium-high heat. Add the olive oil and heat until the oil just begins to simmer. Add the shallots and sweat until they become translucent. Add the thyme sprigs and infuse for 30 seconds. Add the two tails and the wine, cover with a lid and allow the lobster to steam for 3-4 minutes. Remove and allow to cool before removing the shell. Once cooled, shell the tails and season with kosher salt. Cut the tails into ½” pieces and reserve in the refrigerator until needed.
  2. For Gnocchi: Heat oven to 400° F. Wash the potato and rub with the oil and kosher salt. Bake the potato until cooked through, approximately 40 minutes. While the potato is baking prepare the additional ingredients. When the potato has cooked, cut lengthwise and scoop out the potato while still hot. Place on a clean surface and make a bowl shape with the potato. Dust with flour and add the yolk to the center of the bowl. Season with salt and nutmeg and begin to fold the dough together. This must be done quickly as you do not want to overwork the dough. Once it comes together, begin cutting into small pieces and roll into ½” think ropes. Cut these ropes into ¾” pieces. Squeeze the center of the gnocchi to form pillow shapes and hold on a lightly flour dusted surface. Cook in simmered, salted water until they float. Allow to cool and then hold in refrigerator until needed.
  3. For Pearl Onions: Peel and clean the onions. Heat the water to a simmer, salt heavily and add the thyme. Cook the onions in the simmering water until just tender, approximately 5 minutes. Allow to cool and then hold in refrigerator until needed.
  4. For Béchamel Sauce: Heat a medium pan and melt the butter. Add the shallots and sweat until translucent. Add the thyme and infuse for 30 seconds and add the milk. Allow the milk to infuse with the thyme and onions for 5 minutes. In a separate bowl, combine the Kaltbach™ Le Gruyère® cheese and cornstarch. Slowly add this mixture to the milk while whisking. Allow the mixture to thicken for a few minutes and season with the nutmeg and kosher salt. Hold warm until needed.
  5. To Serve: Add the lobster, gnocchi, and onions to the warm sauce. Garnish with thyme leaves and shredded Kaltbach™ Le Gruyère® cheese.