Lobster Thermidor

by Keith Floyd,
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Serves 4

  • 4 cooked lobsters, each about 450g
  • 25g butter
  • 1 shallot, peeled and finely chopped
  • 150ml dry white
  • 300ml bechamel sauce
  • 20ml chopped fresh parsley
  • 10ml chopped fresh tarragon
  • 90ml freshly grated parmesan cheese
  • Pinch of mustard powder
  • Salt

Lay the lobsters, back upwards on a board.

With a sharp knife, split each lobster lengthwise in two, piercing through the cross at the center of the head.

Then prepare by removing all tail meat and dicing in quarter inch chunks.

Melt the butter in a pan, add the shallot and fry gently for 5 minutes to soften.

Add the wine and let bubble until reduced by half.

Add the bechamel sauce and simmer until reduced to a creamy consistency.

Add the lobster meat with the herbs, 60ml of parmesan and mustard, salt and paprika to taste.

Spoon the mixture carefully into the cleaned shells, sprinkle with the remaining cheese and pop under a hot grill briefly to brown the top.

Serve immediately.

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