What You'll Need:

• 3 medium cucumbers, peeled
• 2 tablespoons butter + 3 tablespoons butter
• 2 tablespoons flour
• 1 1/4 cup milk
• 1 chicken bouillon cube
• 2 teaspoons chopped marjoram (fresh or dried)
• 2 tablespoons minced chives
• Salt and pepper to taste
• 2 cups grated Swiss, Gruyere or other mild cheese
• 1 1/2 cups cooked lobster meat, chopped
• 1/2 cup buttered bread crumbs

Step by Step:

• Divide each peeled cucumber into 3" pieces; slice each piece in half lengthwise and remove seeds.
• Blanch cucumbers for roughly 5 minutes in enough boiling, salted water to cover; remove with slotted spoon and plunge into a bowl of iced water to stop cooking.
• Place chilled cucumber pieces on paper towelling, allowing them to drain for about 3 minutes. Pat dry thoroughly.
  
  
• Make a roux: melt 2 tablespoons butter in a medium saucepan over medium heat; add flour and cook for about 2 minutes, or until golden brown.
• Add milk and whisk briskly into roux until smooth; continue to cook over heat, whisking constantly until thickened.
• Removing sauce from heat, whisk in chicken boullion and spices until completely combined; add salt and pepper to taste and return to heat.
• Stirring sauce constantly over low flame, add 1 cup cheese; cook until cheese has completely melted.
  
  
• Arrange a layer of cucumber in a buttered casserole dish, and top with 1/3 of the lobster; ladle about 1/3 of the sauce over the top, sprinkling with 1/3 cup grated cheese.
• Repeat layering of cucumber, lobster, sauce and cheese.
  
  
• Melt 3 tablespoons butter in a microwave-safe measuring cup and toss with 1/2 cup breadcrumbs; cover prepared casserole with crumbs.
• Bake the gratin in the center of a preheated oven at 350° F for 20 minutes or until golden brown. 

Yield: 4-6 servings

Recipe from "Cooking for Pleasure" by Jeanine Harsen.