Ingredients
- 1 whole live lobster (600g-800g)
- Sea salt
- 1tbs vegetable oil
- 2 shallots, finely diced
- 30ml brandy
- 100ml white wine
- 200ml double cream
- 1tbs wholegrain mustard
- Juice of half a lemon
- Sea salt
- 1/2tsp Tabasco
- 30g grated parmesan or gruyere cheese
- To garnish:
- Handful fresh chervil
- Handful dill
- 1tbs olive oil
- 1tbs lemon juice
- Place a large pot of hot water on the hob, season heavily with salt and bring to the boil. To humanely kill the lobster, keep it in a cold fridge until just about to use. Remove it from the fridge and place on a chopping board. Then, using a sharp chef’s knife, quickly and firmly insert the tip into the lobster’s head, just behind the eyes, pressing down to split the head in half.
- Immediately place the lobster in the boiling water and blanch for five minutes. Remove the lobster from the water and place on a large chopping board. Remove the claws by twisting them off at the base, then place the claws back in the boiling water and cook for another three minutes before removing and setting aside, to be served with the finished dish. Use a sharp, heavy knife to split the lobster in half lengthways, keeping the shells intact. Remove the dark vein from the tail meat, along with the meat from the head and any tiny pieces of broken shell, and discard. Pick the tail meat out and slice into small pieces, then place the pieces in a bowl.
- Heat a nonstick pan and add some vegetable oil. Add the shallots and sweat them down for three to four minutes, then add the brandy and white wine and reduce the liquid by half. Stir in the cream and allow to reduce until the liquid has reduced by half and thickened slightly, then lower the heat. Finish by adding the mustard, lemon juice, salt and Tabasco, then stir back in the sliced lobster tail meat.
- Preheat the grill to high. Spoon the mixture back in to the lobster shells, then place on a tray. Sprinkle on the grated Parmesan and place under the grill until golden brown.
- While the lobster is under the grill, make the fine herb salad. Pick the chervil and dill and place in a bowl. Lightly dress with the olive oil and lemon juice, then add to a serving plate. Serve immediately with the grilled lobster Thermidor, garnished with a lemon wedge. Lightly hit the claws with a heavy rolling pin to crack the claw shells and expose the meat, and serve them alongside.
