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LOBSTER THERMIDOR

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Serves: 2

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What is now quite a retro seafood dish, but nonetheless, one of my firm favourites. I love it with a crisp green salad and buttery new potatoes. The preparation is well worth the trouble and doesn't even take long to cook!

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Ingredients

  • 1 lobster (cooked and split in half)
  • 1 oz butter
  • 1 tablespoon olive oil
  • 1 shallot (peeled and chopped)
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon fresh tarragon
  • 4 fl oz dry white wine
  • 0.2 pints bechamel sauce
  • 3 tablespoons heavy cream
  • 1 pinch of French mustard
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch of paprika
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon browned breadcrumbs

Method

  1. Remove the stomach and intestines from the lobster, if the fishmonger hasn't already done so. Take out the flesh from the body, tail and claws, and dice it. Wash the shells and reserve for serving.
  2. Melt the butter and oil, add the shallot and herbs and cook for 5 mins Add the wine, increase the heat and cook rapidly to reduce by half Stir the wine into the béchamel sauce gradually.
  3. Add the cream, lobster meat, mustard and seasonings to taste. Mix well.
  4. Pour into the cleaned shells
  5. Sprinkle with cheese and breadcrumbs and brown under the grill.

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