Lobster Thermidore

Lobster Thermidor

Food Main Courses
Jon Fell, head chef at Muncaster Castle Estate, Ravenglass, Cumbria
2 Servings
1 750g cooked lobster
1 large shallot, finely chopped
25g butter
600ml fish stock
100ml double cream
100ml dry white wine
1 tsp English mustard
1 tsp Dijon mustard
Splash brandy
Squeeze lemon juice
30g cheddar, grated
30g parmesan, grated
30g parsley, chives, tarragon and chervil, finely chopped
  1. Take all the lobster meat from the claws, (any head juice can be kept for the sauce). Slice tail meat and claw meat and place into tail shells

  2. Melt butter and sweat shallots. Add brandy and reduce
  3. Add fish stock, white wine and half of the cream, boil and reduce by half. Add the rest of the cream and simmer until you have a thick sauce

  4. Whisk in two mustards, lemon juice, cheddar, herbs and any lobster head juices
  5. Set your grill to high. Gently spoon the sauce over the lobster, sprinkle on the parmesan, and grill for about 3 minutes until the sauce is golden
  6. Serve lobster thermidor with a rocket salad and steamed new potatoes. It doesn’t need anything else