Lobster thermidor

Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients

1x750g/1½lb lobster, cooked

20g/¾oz fresh parmesan, grated

For the sauce

30g/1oz butter

1 shallot, finely chopped

1x284ml/10fl oz tub fresh fish stock

55ml/2fl oz white wine

100ml/3½ fl oz double cream

½ tsp English mustard

2 tbsp chopped parsley

½ lemon, juice only

salt

freshly ground black pepper

Method

Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.

For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.

Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.