Recipe; Classic Lobster

Lobster Thermidor

Ingredients

Serves 4

2 x 750g/1lb 10oz cooked lobsters
25g/1 oz butter
2 shallots, finely chopped
45 ml/3 tbsp brandy
125 ml/4 fl oz dry white wine
150 ml/ 1/4 pt fish stock
250 ml/9 fl oz double cream
4 egg yolks
1 tbsp lemon juice
1 tsp English mustard
2 tsp finly chopped fresh parsley
50g/ 1 3/4oz freshly grated Parmesan cheese

Rocket garnish:

3 tbsp olive oil
1 tsp lemon juice
1 tsp cold water
40 g/11/2 oz rocket leaves

Method

1 Uncurl the lobsters tails and lay them flat on a board. Cut each one in half through the back. Remove the stomach sacs and the dark intestinal ‘vein’ that runs along the top of the tail and discard. Remove the meat from the tails, heads and large claws taking care not to include any shell, then cut the lobster meat into bite size pieces. Keep chilled. Rinse the lobster shells and set aside.

2 Melt the butter in a heavy based pan. Add the shallots and cook gently for 4-5 minutes until softened. Turn up the heat, add the brandy and flame to burn off the alcohol, then add the wine and boil until reduced to about 2 tbsp. Add the stock and cream and simmer until reduced by about one third. Remove from the heat.

3 Place the egg yolks in a small bowl, add half a ladlefull of the hot sauce, whisking continuously, then stir back into the sauce in the pan. Stir in the lemon juice, mustard and parsley. Season with salt and freshly ground black pepper. Leave until completely cooled.

4 Spoon a little of the sauce into the base of each lobster shell and arrange the lobster meat on top. Spoon over the rest of the sauce and sprinkle with the cheese. Chill until ready to serve.

5 To finish and serve the dish: Preheat the grill to high.  Place the lobster halves on a baking tray and grill for 1-2 minutes until lightly browned and bubbling.  Alternatively place in an oven preheated to 230C/ Fan 210C/ Gas Mark 8 for 3-4 minutes, taking care not to over-cook them (overcooked lobster can be rubbery).  Meanwhile prepare the garnish: whisk the oil, lemon juice and water together in a bowl. Add the rocket, season and gently toss together. Serve half a lobster per person with the rocket on the side.