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Lobster thermidor

James Martin from Deck Dates
James Martin pairs the luxury of lobster with a lavish creamy sauce and an irresistible grilled-until-golden parmesan topping

Lobster thermidor

Method

1. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any head matter and set aside. Cut the meat up and place back into the shell.

2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, parsley and lemon juice and season to taste.

3. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated cheese. Grill for three to four minutes, until golden brown.

Comments add a comment

rockettester | Posted 28-Apr-08

Tried this recipe last night. Absolutely scrumptious. Due to not being able to get a shallot used a small onion and used single cream instead of double but still superb.

Serves: 2

Prep: 20 min
Cook: 15 min

Ingredients
1 Lobster, about 750g, cooked
25g Butter
1 shallot, finely chopped
285ml fish stock, tub, fresh
50ml White wine
100ml double cream
0.5 tsp English mustard
2 tbsp chopped parsley
0.5 lemon juice
1 pinch freshly ground salt and black pepper
20g Parmesan, grated