Lobster Thermidor Recipe

METHOD

Step 1

Bring a large saucepan of well-salted water to a rapid boil. Plunge chilled rocklobster into the water (see notes). Cover until it returns to the boil, continue boiling for 13 minutes, then remove and refresh in iced water.

Step 2

Meanwhile, combine fish stock and white wine in a small saucepan and boil until reduced by half. Melt one third of the butter in a separate saucepan, and cook shallots over low heat until soft. Stir in flour and cook for a few minutes until light golden. Add milk and cream and whisk constantly until sauce boils and thickens. Whisk reduced stock, mustard salt and pepper into the white sauce, whisking constantly until sauce boils and thickens. Remove from heat.

Step 3

Split rocklobster in half, clean, remove flesh from shell and cut into large cubes. Set meat and shell aside.

Step 4

Preheat overhead grill to high.

Step 5

Return sauce to a low heat and stir until hot. Whisk remaining butter into sauce, piece by piece, and stir herbs through.

Step 6

Pour a little sauce into the two halves of the rocklobster shell, stir the meat through the remaining sauce and spoon into shells, sprinkle grated cheese over the top and place under grill for 3-4 minutes until golden brown.

Step 7

Serve with a green salad on the side.