now and then it is nice to indulge oneself and have something
really special to eat. In the UK lobster is an expensive ingredient
and definitely not something most people will eat on a regular
basis. So, if you are having lobster, you want it to be a
memorable meal and using the Lobster Thermidor recipe you
will not go far wrong.
I was a able to buy a couple of small Canadian lobsters from
my local supermarket, each weighing about 350g, but you could
use just one large lobster if you wished. Like all recipes
the weights are only a guide so if your Lobster is slightly
heavier do not worry about it.
You can serve Lobster Thermidor in the cleaned shell of the
lobster but the small lobsters were not really suitable for
this which is why I used a dish.
2 x 350g Cooked Lobsters (or one big one)
1 tbsp Plain Flour
150ml Double Cream
250ml white wine
1 Knorr Fish Stock sachet (cube if not available)
Slug of Brandy (optional)
1 tsp Paprika
1/2 tsp Cayenne
1/2 tsp dry Mustard
Pinch of salt
2 tbsp Grated Parmesan
2 tbsp Breadcrumbs* (coarse)
breadcrumbs are ideal
the lobsters in half lengthways with a sharp knife and remove
stomach sac and intestinal vein. Remove the flesh from the
body and claws and chop it into 1/4 inch pieces.
the butter in a saucepan and when frothy, stir in flour
and cook for 1 minute to make a roux.
add the white wine, the cream and stock (and Brandy if using),
stirring constantly over a gentle heat until a smooth sauce
the lobster flesh, half the Parmesan, salt, paprika and
Cayenne and simmer over a low heat for approximately ten
minutes, stirring frequently to ensure it does not stick
or burn. Remove from the heat.
the lobster flesh and sauce between two suitable serving
dishes (see photo for example).
together the breadcrumbs and remaining Parmesan, sprinkle
over the top of the lobster halves and grill for until top
is golden and toasted looking (approximately 10 minutes).
immediately with a side portion of French
fries and/or a salad.
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