Lobster Thermidor
Food
Main Courses
Jon Fell, head chef at Muncaster Castle Estate, Ravenglass, Cumbria
2 Servings
Ingredients
1 750g cooked lobster
1 large shallot, finely chopped
25g butter
600ml fish stock
100ml double cream
100ml dry white wine
1 tsp English mustard
1 tsp Dijon mustard
Splash brandy
Squeeze lemon juice
30g cheddar, grated
30g parmesan, grated
30g parsley, chives, tarragon and chervil, finely chopped
Method
-
Take all the lobster meat from the claws, (any head juice can be kept for the sauce). Slice tail meat and claw meat and place into tail shells
-
Melt butter and sweat shallots. Add brandy and reduce
-
Add fish stock, white wine and half of the cream, boil and reduce by half. Add the rest of the cream and simmer until you have a thick sauce
-
Whisk in two mustards, lemon juice, cheddar, herbs and any lobster head juices
-
Set your grill to high. Gently spoon the sauce over the lobster, sprinkle on the parmesan, and grill for about 3 minutes until the sauce is golden
- Serve lobster thermidor with a rocket salad and steamed new potatoes. It doesn’t need anything else
