45 minutes, plus freezing time and 30 minutes for removing lobster meat
Shay Cooper elevates the humble omelette to a dish oozing with luxury by adding lobster. This lobster omelette recipe is a signature dish at The Goring, where Shay is Head Chef, and comes topped with a brandy-enriched thermidor glaze.
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To begin, render the lobsters insensate by leaving them in the freezer until immobile and nonreactive - this may take a few hours
2 lobsters, large, native
Bring a large pan of water to a rapid boil. Once insensate, kill the lobsters humanely and place into the boiling water. Cook for 8 minutes, then remove and place into a bowl of ice water
Remove the meat from the claws and knuckles, leaving them in large, intact pieces. Remove the tail meat from the tails, keeping each half intact, and place them in the fridge - these will be kept for presentation. Cut the reserved claw and knuckle meat into neat, big chunks and refrigerate until required
For the thermidor glaze, melt the butter in a heavy-based saucepan. Once the butter begins to foam, add the cognac and allow to evaporate for 20 seconds. Add the lobster stock, basil and tarragon and reduce down by half
75g of butter
225ml of lobster stock
35ml of cognac
1 sprig of basil
1 sprig of tarragon
Once reduced, add the flour and mix with a spatula until a smooth paste forms and comes away from the sides of the pan. Cook out over a low heat for approximately 3 minutes, stirring constantly
75g of flour
Once cooked, remove the pan from the heat and add the egg yolks, mustard, vinegar and Parmesan. Mix until smooth, then whisk in the milk and cream. Season with lemon juice, salt and pepper to taste, then allow to cool and reserve until required
90g of pasteurised egg yolk
5g of Dijon mustard
5ml of Chardonnay vinegar
45g of Parmesan, grated
225ml of milk
375ml of double cream
5ml of lemon juice
To make the omelettes, crack 3 eggs into a bowl and whisk until bubbles appear. Split the eggs into 4 separate bowls, season and cook in individual, non-stick pans over a medium heat, constantly folding the egg into itself until rivets begin to appear and the omelettes take shape
12 free-range eggs
Once the omelettes have begun to lightly set, evenly spread the lobster meat on top of each
Add a generous spoonful of the thermidor glaze and spread out to form a smooth layer on top of each omelette. Place under a medium grill and cook until the glaze is golden brown
Place the pans onto plates, garnish with fennel tops and serve immediately
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