LOBSTER THERMIDOR
Shopping list
fresh Cornish Lobster - 1 per person (we can provide both cooked and live)Parmesan cheese (grated)
Sauce
30g butter
1 shallot, finely chopped
Fish stock
White wine
100ml double cream
English mustard
Chopped parsley
Lemon juice
Salt & freshly ground black pepper
Method
Drain the Lobster and rinse with cold water to clean the shell and allow to cool.
Place the Lobster on a chopping board with the head facing you. With a sharp robust knife cut down into the shell in the middle of the head (there is a recess half way down). Next, cut down towards the head of the lobster separating the two sides.
Repeat the process, this time cutting towards the tail of the lobster; ending up with two halves.
Remove the pouch which is located close to the head; this is the only inedible part of a lobster.
Break the claws from the body and remove the meat using a rolling pin or other object to crack the shell. Place the claw meat in the cavity of the head of your lobster.
Lobster Thermidor Sauce
For the thermidor sauce, add the butter to a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. When the mixture has reduced by half, add the mustard, parsley, lemon juice and seasoning.
Spoon the sauce over the cooked lobster meat and sprinkle with the grated parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.
Serving suggestion
Delicious served with a leafy rocket salad and warm crusty bread.
