Grilled lobster thermidor
- January 2007
- Serves 6
- Ready in 40 minutes
This special grilled lobster thermidor recipe is a lot easier to prepare than you might think, and the sauce is lighter than the usual rich cheesy one.
- 16.2g (9.1g saturated)
- 2.5g (1.9g sugars)
- 3 cooked lobsters, each about 700g
- 25g butter
- 3 large shallots, finely chopped
- 400ml fresh fish stock
- 100ml dry white wine
- 100ml double cream
- 4 tbsp chopped mixed fresh herbs, such as parsley, chives and dill, plus extra sprigs to garnish
- Pinch of cayenne pepper
- 30g Parmesan, finely grated
- Prepare the lobsters. Remove the claws, then crack them by covering with a cloth and gently hitting with a rolling pin. Remove the meat in large pieces and put in a bowl. Remove and discard the legs.
- Cut the lobsters in half lengthways, first through the head, between the eyes, then turn around and continue to cut through the tail. Remove the tail meat from each lobster half and cut into chunky pieces. Add to the bowl with the claw meat. Remove the red roe and add to the bowl – it has an excellent flavour. Gently mix.
- Remove and discard the grit sacs and intestines – the long, thin, black line running the length of the body.
- Transfer the empty shells to a baking tray. Divide the meat and roe equally between each shell cavity, cover and chill until needed.
- Make the sauce. Melt the butter in a frying pan and cook the shallots for 3-4 minutes, until beginning to soften. Add the fish stock and wine and boil until reduced by half. Stir in the cream and cook gently for a further 5 minutes, until the sauce has a good coating consistency. Take off the heat and stir in the chopped herbs and cayenne. Season to taste.
- Preheat the grill to medium-high. Spoon the sauce over each lobster half and sprinkle with the Parmesan. Grill for 3-4 minutes, until golden and bubbling. Serve immediately, garnished with extra herbs.
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