LOBSTER THERMIDOR.
The first time we got lobsters right at the beginning of the first lockdown I went straight for this French luxury classic. It was very disappointing – tough and rather over flavoured. So here is the practiced version!
Ingredients
1 small boiled lobster per person, or half of a medium / large one. It is better to boiled to the absolute minimum time – even if the claw is not fully cooked and still slightly translucent. You are grilling again so don’t worry.
(Per lobster)
1 small shallot 1/2 big shallot per person.
2 tblsp butter
1/4 cup white wine
1/2 cup lobster stock
Tiny dollop English mustard
Tblsppnn brandy
Few leaves of tarragon – according to how much you like this herb.
I tbsp finely grated parmesan / gruyere I went 50/50
Panko breadcrumbs
Method
Extract the meat from tail and claw and chop into 2 cm chunks. Refrigerate. Keep the shell, throwing out the gills left inside the head cavity. Pat the shell dry carefully, you don’t want any water to dilute the sauce.
Chop the shallot very finely and sweat in butter for 15 mins. Add the wine and stock when the shallot is very soft and reduce down at a fairly vigorous bubble. Take your your time over the sauce it is best thickened over 30 mins or so. . When the consistency is luxurious add the mustard and chopped herbs plus salt and pepper to taste. Set aside.
Fetch your lobster chunks and place in a greasy pan and flambé in the brandy. Mix into the set aside sauce.
Make a foil tray to reduce scrubbing the grill pan and arrange the empty lobster shells inside Place the chunks of lobster mIxture evenly throughout the shell of the lobster. Sprinkle the grated cheese over it and put under the grill for 4-5 mins, until you see the top start to colour
Serve with a pretty salad and cold white wine!
