Lobster Thermidor

Lobster (two 600g)

Cut in half down the middle.
Remove intestinal sack and discard.
Crack claws and remove meat.
Remove tail meat and cut into pieces.
Replace the meat into the shells.

Butter (30g)

Place in pan.

Shallot (One, finely chopped)

Add and cook until softened but not coloured.

Shellfish stock (300ml)
White Wine (60ml)
Double Cream (100ml)

Add
Bring to the boil and reduce by half.

English Mustard (½ tsp)
Lemon juice (15 ml)
Parsley (2 tbp finely chopped)
Black pepper (1 tsp ground)
Salt (1½ tsp)

Add, stir and remove from heat

Pre-heat the grill.
Place lobster halves on grill tray.
Spoon over the sauce.

Parmesan Cheese)

Grate over the sauce.

Place under grill for 3 to 5 minutes until golden brown.