Recipe Inspiration

Ingredients...

5 1kg cooked whole lobsters

40g unsalted butter

200g finely chopped shallot

40ml cognac

200ml dry white wine

600ml tepid water

160g Essential Cuisine Lobster Sauce Base

120ml double cream

1 tsp English mustard

1 tbsp chopped tarragon

1 squeeze lemon juice

2 egg yolks (optional)

Grated parmesan cheese

Good twist of freshly ground pepper

Sea salt seasoned to your taste

Method...

1. Preheat the grill to the highest setting

2. Cut the lobster in half lengthways, using a sharp knife

3. Remove the meat from the claws, head and tail, rinse the remaining unwanted debris from the head cavity and dry thoroughly

4. Cut the meat into small, mouth size pieces and place back into the 10x1⁄2 shells, set on a baking tray

5. Melt the butter in a suitable saucepan, add the shallots and fry gently until soft but with not too much colour

6. Stir in the cognac and white wine, reduce by 1⁄2 on a high heat

7. Add the water and Essential Cuisine Lobster Sauce Base, bring to the boil whisking continuously. Stir in the double cream and bring back to the boil

8. Reduce the heat and simmer gently, stirring occasionally, until the sauce coats the back of a spoon

9. Remove from the heat and allow to cool slightly, stir in the mustard, tarragon and lemon juice

10. Season to your taste with freshly ground pepper and sea salt, you can also whisk the egg yolks in at this stage to give extra richness and a deeper glaze

11. Spoon the sauce over the lobster meat in the 10x1⁄2 shells and sprinkle with the parmesan, place under the pre-heated grill for 3-4 minutes until golden brown and the lobster meat is heated through

12. Your Essential Cuisine Lobster Thermidor is now ready to serve with your choice of garnish, for example, samphire grass, fresh asparagus spears and new potatoes or a mixed leaf salad

Chefs Tip

Add an Asian twist by adding a spoonful of Essential Cuisine Asian Aromatic Base to the sauce and coriander instead of tarragon!