This take on a lobster Thermidor takes about 30 minutes to prepare and can be done in the oven or on the grill. The combination of fresh lobster and butter is bound to be a crowd-pleaser.
Serves 2- 4
Cooking tip: Instead of grilling, you could cook the lobster in the oven at 180 degrees celsius
Ingredients
2 whole cooked lobsters (400 – 500 grams) cut into half. You can use raw lobsters just adjust the cooking time to 6 – 8 minutes)
150ml dry white wine
1 shallot, diced very finely
20 gm tarragon leaves, chopped finely
20 gm flat-leaf parsley, chopped finely
1 tsp Dijon mustard
½ lemon, juiced
Pinch of paprika
Dash of Tabasco sauce
5 tbsp Parmesan finely grated
140 gm butter, (room temperature) |
Methods
- In a pan, place the wine and shallots, bring them to the boil and simmer until nearly dry, then leave to cool. Once this has cooled down, place into a bowl with all of the other ingredients and mix together.
- Roll into a log using cling film, and chill to harden.
Once the butter has hardened, slice into round disks.
- Using a large chef’s knife, cut the lobster in half and wash the head cavity under cold water and dry with kitchen paper. Place the lobsters onto a lined baking tray with the meat facing upright.
- Arrange the thermidor butter discs on top of the flesh of the lobster ensuring that all of the meat is covered. Place the lobster under the grill, and grill for about 3 – 4 minutes on high. The butter should bubble and start to go brown. If you prefer not to grill, alternatively, simply place the lobster into an oven at 180 degrees for 3 – 4 minutes.
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