FOOD + DRINK
A KENTISH CHRISTMAS CONT .
Lobster Thermidor
Recipe by : Andrew McLeish , executive chef , Chapter One , Orpington www . chapteronerestaurant . co . uk
Ingredients :
• 1 native 600g cooked lobster
• 1 shallot finely diced
• 25g butter
• 150ml dry white wine
• 1 tbsp English mustard
• Juice of half a lemon
• 200ml double cream
• 1 tsp chopped tarragon
• 1 tsp chopped parsley
• 40g grated Parmesan
• 20g grated gruyere
• 50ml brandy
Method :
1 . Place the butter in a pan on the stove and add the chopped shallots . Cook until shallots are soft . Add the English mustard and juice of the lemon , then add the white wine and reduce until the liquid has evaporated .
2 . Add the double cream , bring to the boil and simmer for 2- 3 minutes or until thick in consistency . Remove from the heat and add the brandy , tarragon and parsley . Season with a little salt and set aside .
3 . Remove the meat from the cooked lobster by cutting the lobster in half lengthwise and pull out the tail meat carefully . Cut each half of the tail meat into three pieces .
4 . Remove the claws and knuckles from the shell . Crack the lobster claw and knuckles with the back of a heavy knife to remove the meat .
5 . Wash the lobster shell under cold water and set aside .
6 . Add the lobster meat to the sauce and gently combine the meat and sauce together . Add the Parmesan and stir again .
7 . Place the meat and sauce into the half lobster shells equally . Sprinkle the grated gruyere cheese over the top .
8 . Place the lobster shells on a baking sheet and place into a preheated oven at 200 º C for 8-10 minutes until hot . To obtain a golden caramelised finish place under a hot grill until golden brown .
9 . Serve immediately either on its own or with a freshly tossed salad and some boiled new potatoes .
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