recipes comes from The
Fish Society a UK business which supplies a great
variety of fish straight to your door. There is
no subscription or membership fee, you just pay
for what you order.
an introductory offer The Fish Society is giving
all visitors to Hub-UK
the chance to place an initial order for £55
or more and recieve a £10 discount. All
you need to do is enter the amount "10"
and the word "Hub" on the order form
- see diagram.
find out more about The Fish Society, see their
wide range or to place an order <click
/ 1 1/2lb cooked lobster
1 tbsp oil, 45g / 1 1/2 oz butter
2 shallots, finely chopped
100ml / 3 1/2fl oz dry white wine
1 tbsp chopped tarragon
1 tsp each chopped chervil and parsley
150ml / 5 fl oz Bechamel Sauce <click
here> to see Tallyrand's
150ml / 5fl oz double cream
1 tsp French mustard
1/2 tsp paprika
4 tbsp freshly grated Parmesan or Gruyere cheese
and crack the lobster claws, take out the meat
and dice it. Split the lobster in half lengthwise,
remove the tail meat and coral (eggs) if any,
chop and add to claw meat. Scrape the shell
as clean as possible.
the oil and butter, then cook shallots over
a gentle heat until transparent. Add the wine,
boil rapidly until reduced by half.
the grill to its highest setting.
the herbs, bechamel sauce, cream, mustard and
paprika to the pan. Bring to boil, reduce heat
and simmer for 2 - 3 mins or until the sauce
is a creamy consistency. Season to taste.
some of the sauce into the base of the shell,
then the meat, then another layer of sauce.
Sprinkle cheese over the top and grill until
hot and bubbling, and the cheese has browned.
make Bechamel Sauce <click
here> see Tallyrand's