Serves 2 / Difficulty – Medium / Prep 30-40 minutes and cooks in 5 minutes
A classic dish that is really not very difficult if you have the patience to deal with the lobster. I’ll be honest and say that as the picture shows I often don’t bother putting the meat back in the shell (even though it looks great if you do) and just smother the meat in the delicious sauce. Once grilled I put the cooking dish onto the table so helpings can be spooned out straight onto our plates. Whats left in the dish then gets mopped up with fresh bread.
Ingredients
2 cooked lobsters
25g butter
1 shallot, finely chopped
275ml fish stock
55ml white wine
110ml double cream
½ teaspoon English mustard
20g grated parmesan
2 tablespoons chopped parsley
½ lemon, juice only
Salt and freshly ground black pepper
Method
- Cut the lobster in half and remove the meat from the claws, tail and head. Set the shell aside. Chop the meat into pieces and place back into the shell.
- To make the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Turn down the heat slightly and reduce the sauce by half, stirring occasionally.
- Preheat the grill to a medium heat.
- Once the sauce has reduced, add the mustard, herbs, lemon juice and season to taste. You want the sauce thickened, if it is too runny take a small cup, add a teaspoon of cornflour, 2 tablespoons of water, stir until milky, then add to the sauce and stir in.
- Spoon the sauce over the lobster meat and sprinkle all over with parmesan.
- Grill for 5 minutes or until golden brown.
