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 after a years’s experience I had another go and it’s now a firm favourite.
Buy lobsters here
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
1/4 cup of single cream
1/2 teaspoon French mustard
1 tbsp Brandy
Small handful chopped parsley
Few leaves of tarragon – according to how much you like this herb.
1 tblsp finely grated parmesan / gruyere I went 50/50
1 tblsp of 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 cream when the shallot is very soft and reduce down at a fairly vigorous bubble. Take you 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.
I make a foil tray to reduce the scrubbing of the grill pan afterwards and arrange the empty lobster shells inside. Take the chunks of parboiled lobster and flambé quickly in the brandy. Mix the flambeed meat evenly into the sauce and gently spoon into the lobster shells. Sprinkle the grated cheese and Panko breadcrumbs over the top and place the pan under the grill flesh side up. Keep checking after 4-5 mins, until the top starts to colour.
add a final garnish or fresh tarragon / or parsley.
You can prepare the shells and filling the day/morning before and leave to cool in fridge. If you start from cold, you will need to heat through gently in oven before turning grill on.
