Lobster Thermidor


The luxury of lobster with a lavish creamy
sauce and a golden parmesan topping makes
this dish truly irresistible.

Serves 2
1 lobster, about 750g/1 1/2lbs, cooked
25g/1oz butter
1 shallot, finely chopped
285ml/1/2 pint fish stock, tub, fresh
50ml/2fl oz white wine
100ml/4fl oz double (heavy) cream
1/2 tsp English mustard
2 tbsp chopped parsley
1/2 lemon, juice
1 pinch freshly ground salt and black pepper
20g/1oz Parmesan cheese, grated

Method:
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.
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.
Spoon the sauce over the lobster meat. Sprinkle with the
grated cheese.  *Grill for three to four minutes, until
golden brown.






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