Lobster Thermidor




Put the lobster in a large pot and cover with salted cold water. Place over a high heat and bring to boil then reduce heat to a gentle simmer for around 15-20 minutes until the lobster has turned red. Once ready gently remove from the pot and allow to cool naturally until ready to use. This can be done a day in advance if needed. When ready to use, place the lobster on its back and using a sharp heavy bladed knife cut it in half lengthways, being careful not to let the knife slip. Gently remove the tail meat from the shell and wash the inside. Crack the claws and legs removing as much meat as you can, cut it into small pieces and place in a bowl and mix with chopped herbs and seasoning.


Thermidor Sauce

Finely dice the shallots and sweat in butter without colour. Add white wine, fish stock and cream, bring to a simmer and reduce by half. Remove from heat and add English mustard, lemon juice and chopped herbs. Set to one side.


Truffle Fries

Deep fry fries until crispy, transfer to a bowl, season with salt and truffle oil, toss until evenly coated and finish with truffle peelings.


Arrange lobster meat in the shell and grill for a few minutes to warm up, cover with warmed thermidor butter, sprinkle with grated Grana Padano and grill again until cheese browns. Serve on seasonal leaves with truffle fries and extra thermidor sauce.