Recipe Inspiration

Ingredients...

5 x 1kg whole lobsters, cooked
40g unsalted butter
200g shallot, finely chopped 
40ml Cognac
1 x ltr Essential Cuisine Hollandaise Sauce
30g Essential Cuisine Lobster Glace
1g English mustard
5g Tarragon, chopped
5ml Lemon juice
Parmesan cheese, grated to taste
Freshly ground pepper, to taste
Sea salt, to 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 10x½ 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. Pour in the Cognac, reduce by ½ on a high heat

7. Whisk in the Hollandaise Sauce, Lobster Glace, mustard, tarragon and lemon juice

8. Season to your taste with freshly ground pepper and sea salt

9. Spoon the sauce over the lobster meat in the 10x½ shells and sprinkle with the parmesan, place under the pre-heated grill for 4-5 minutes, until golden brown and the lobster meat is heated through

10. 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