Lobster Thermidor

Prep Time: 1 hour

Cook Time: 30 minutes

Serves: 2(mains)-4(starters)

INGREDIENTS:

1. 2 Cooked Lobsters
2. 25g Butter
3. 2 Banana Shallots
4. 100ml White Wine
5. 500ml Fish Stock
6. 100ml Double Cream
7. 1 tbsp English Mustard
8. 1/2 Lemon Juiced
9. Parsley
10. Parmesan 
11. Chips, potatoes and/or veg to serve

METHOD:

Lobster Prep:

1. Snap the claws and leggs off each lobster
2. Cut the main body lengthways with a sharp knife (or buy a slip lobster to speed things up)
3. Remove the dark vein from the tail and discard
4. Rmove the head meat and place in a bowl
5. Remove tail meat and chop roughly before adding to a seperate bowl
6. Crack the claws the the back of the knife or some lobster crackers and remove meat before chopping and adding to the same bowl as the tail
7. If you would like to use the meat from the legs, use a rolling pin and push from the ends up and add to the same bowl
8. Add any broken off peices of shell to the same bowl as the head meat.
9. Place the now empty shells on a baking tray

Sauce:

1. Heat butter in a saucepan over medium heat and cook the shallots for 5-6 minutes or until softened
2. Add the head meat and broken shells and cook for a further 2 minutes
3. Pour in wine and allow to boil for another 2 minutes until it has started to reduce
4. Stir in the stock and double cream and let simmer for 10-12 minutes and allow to reduce and thicken
5. Take the suace off the heat and leave to cool a little before pouring through a seive into another bowl/pan, using the back of a spoon to push everything through
6. Add lemon and mustard, then season to taste
7. Preheat a grill to high
8. Add tail and claw meat to lobster shells
9. Reheat sauce if needed before pouring it carefully over the lobster shells
10. Sprinkle with parmesan and grill for 5 minutes or until golden and bubbly.
11. Serve with seasonal veg and potatoes or french fries

For an easier but delicous dish, try our homemade Lobster Thermidor Sauce.