Lobster Thermidor

Ingredients

675 g cooked lobster
Pinch freshly ground black pepper

Thermidor sauce:

1/2 cup dry white wine
1 Tbs fresh lemon juice
Pinch salt
2 Tbs butter
2 shallots, finely chopped
2/3 cup heavy cream
1/2 cup fish stock
2 Tbs parsley
2 tsp tarragon
1/2 tsp dry mustard
75 g shredded Gruyère cheese
2 tsp sweet paprika for garnish
1 lemon, cut into wedges, to serve

Method

Cut the lobsters in half lengthwise. Remove the meat from the claws and tail, along with any coral or meat from the head. Cut the lobster meat into bite-sized pieces. Clean out the body shells and reserve.

To prepare the sauce:

Melt the butter in a small saucepan over medium-low heat. Add the shallots and cook about 2 minutes, until softened. Add the wine and boil for 2-3 minutes to reduce the liquid by about half.

Add the cream and stock and boil rapidly, stirring often, about 7 minutes, until reduced and beginning to thicken. Stir in the parsley, tarragon, lemon juice and mustard. Stir in half of the Gruyère. Season with salt and pepper.

Preheat the grill. Add the lobster meat to the sauce, then divide between the lobster shells. Sprinkle the remaining cheese over the top.

Place on a foil-lined oven rack and grill for 2-3 minutes, until bubbling and golden. Sprinkle with a little paprika. Serve hot, with lemon wedges.

Credits: Woolworths

Photo Credits: Woolworths