This recipe is a simple way to prepare lobster thermidor - rich, creamy, tender and cheesy, this is a deliciously decadent way to enjoy lobster. It's also much easier to make than you might think.
- 1 medium cooked lobster
- 2 tbsp. butter
- 2 shallots
- 325ml chicken stock
- 60ml white wine
- 60ml double cream
- Small handful freshly chopped parsley
- 1 tbsp. lemon juice
- 1/2 tsp. English mustard
- Salt and pepper
- 4 tbsp. grated parmesan cheese
Mince the shallots. Cut the lobster in half lengthways, keeping the shell intact. Remove the meat from the claws and tail, as well as the head, if desired, and chop.
Melt the butter in a large frying pan. Add the shallots and fry for 3-4 minutes or until softened, then add the stock, wine and cream. Bring to the boil, then reduce to a simmer and reduce by half. This just means that you should thicken the sauce until it is roughly half the volume.
Stir in the parsley, lemon juice, mustard, salt, pepper and lobster. Spoon back into the shells. Sprinkle with parmesan.
Place onto a baking tray and grill for 3-4 minutes under a hot grill until the top of the lobster turns golden brown. Serve.