Lobster thermidor
Tender lobster meat in a creamy, white wine infused fish veloute, gratinated with a golden gruyere topping.
Lobster thermidor (4 portions)
4 Lobsters
40g Butter
40g Plain flour
400g Fish stock
25g Butter
40g Shallot
100ml Dry white wine
350ml Fish velouté
25g Butter
50g Cream
1 Egg yolk
10g English mustard
1 Pinch cayenne pepper
Lobster head meat
10g Parsley
120g Emmental cheese
Prep your lobster and cook in boiling salted water. Cook the tail for 3 minutes and claws for 5 minutes.
For the fish velouté, cook the butter and flour together for 2-3 minutes then slowly add your fish stock. Simmer for 5-10 minutes.
In another pan add the butter and sweat your diced shallots, once soft, add your white wine and reduce until almost gone.
Add your velouté with a little extra butter and cream.
Off the heat add: egg yolk, mustard, cayenne, lobster head meat and parsley. Mix well.
Pour the sauce over your prepared lobsters – top with Emmental cheese and gratinate well under a hot grill.
