1. Set upPeel and cut the potatoes into cubes, place them in a saucepan of cold water with a pinch of salt. Chop the leeks. Blot the lobster meat with paper towels. Grate the cheese.
2. Make the mashed potatoesPlace the saucepan over medium heat, bring to a simmer, and cook the potatoes for 15-20 minutes, or until tender. Drain and return them to the saucepan with the cream and half of the butter. Mix well using a masher to achieve a smooth mashed potato consistency. Set aside.
3. Lobster garnishIn a skillet over low heat, melt the butter and cook the leeks for 2 to 3 minutes. Add the flour, mix well, and cook for 1 minute. Add the white wine and 200 2P | 300 3P ml of milk. Stir well and cook for 2 minutes. Add the lobster meat and season with salt and pepper to taste. Set aside.
4. AssemblePreheat the oven to 400°F. Divide the lobster filling among the shell-shaped molds. Add the mashed potatoes, cheese, and breadcrumbs. Bake for approximately 12 minutes.