Tuesday, May 24, 2011

Lobster with Thermidor Butter

AHH MAN this is soo good. Every mouthful is taste explosion. It is rich, it is luxurious and it is worth every penny.


2 cooked Lobsters

150g butter, softened
1 shallot very finely chopped
150ml White Wine
1 tsp Dijon mustard
1 medium lemon
1/2 tsp Paprika
dash of Tabasco
5 tbsp grated Parmesan
chopped tarragon
chopped parsley


1. First make the butter:
Put shallot in a small pan and add wine, bring to a simmer. Simmer for a few mins or until most of the liquid has evaporated and nearly dry. Tip shallot into a bowl, add butter and the rest of the ingredients and mix thoroughly. Roll into a log, wrap in cling film and put in fridge. This can be made well in advance.

2. Snap the claws off the lobster. Next chop the lobster in half using a sharp chefs knife. Wash out the head of the lobster under a cool water and dry. Now lay them cut side up on a baking tray.

3. Crack the claws and carefully remove the meat, distribute evenly between the head cavities. Finally cut the butter into rounds and lay on top of the lobster.

4. Turn the grill to high. Grill lobsters for 5-8mins, or until just browning and the butter is bubbling. Serve immediately with some chopped parsley.

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