Lobster Thermidor with chips
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Ingredients
- 1 cooked lobster , weighing approx. 750g
- 30g of fontina cheese, or mild cheddar, grated
- 25g of unsalted butter
- 1 shallot , finely chopped
- 275ml of fish stock
- 55ml of white wine
- 110ml of double cream
- 1/2 tsp English mustard
- 2 tbsp of parsley , finely chopped, plus a little extra to garnish
- 1 lemon
- sea salt
- freshly ground black pepper
- 2 large floury potatoes , peeled and cut into 1.5cm-thick chips
- vegetable oil, for deep-frying
Method
1
To make the chips, heat the vegetable oil in a deep fat fryer to 140°C. Carefully drop in the chips and cook for 5-6 minutes, then remove onto kitchen paper and set aside to cool. They will be finished off again in the oil later
2
Cut the lobster in half lengthways and remove as much meat from the claws, tail and head as you can. Chop the meat into small pieces and set aside (reserving the shells too)
3
To make the sauce, place the butter in a pan over a medium heat. Add the shallots and cook for around 5 minutes, until soft. Mix in the lobster meat, then pour in the wine and bring to a simmer
4
Continue to cook until the wine evaporates and the mixture becomes dry again, then pour in the fish stock and double cream and bring to the boil. Simmer until reduced by half, stirring occasionally
5
While the sauce reduces, preheat a grill to medium and bring your oil back up to 190°C
6
Once reduced, add the mustard, parsley and 20g of the cheese to the sauce. Halve the lemon and squeeze in one half, then season to taste. Spoon the mixture inside each lobster shell half, then sprinkle with the rest of the cheese
7
Place the chips back in the hot oil and fry for 3-4 minutes or until golden and cooked through. At the same time, place the filled lobster shells under the grill for 3-4 minutes until golden brown
8
Drain the chips, season with salt and serve alongside the Thermidor, with the other half of the lemon sprinkled with parsley on the plate
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Lobster Thermidor with chips
