Lobster Thermidor

cook 20 mins
  • 15 g (1/2 oz) butter
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 3 tablespoons dry sherry
  • 1 teaspoon Dijon mustard
  • 100 ml (3 1/2 fl oz) crème fraîche
  • 2 small ready-cooked lobsters, about 675 g (1 lb 5 oz) each
  • 50 g (2 oz) Gruyère cheese, grated
  • salt
  • Heat the butter and oil in a small saucepan. Add the shallot and cook for 5 minutes until softened. Pour over the sherry and cook for 2 minutes until nearly boiled away. Stir in the mustard and crème fraîche, heat through and season with salt.
  • Meanwhile, using a large knife, cut the lobsters lengthways in half. Remove the meat from the tail and claws, reserving the main shell halves. Cut the lobster meat into large chunks.
  • Add the lobster meat to the sauce and warm through. Carefully spoon into the tail cavities of the reserved lobster shell halves and scatter over the Gruyère. Cook under a preheated hot grill for 3–5 minutes until golden and bubbling.
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