Grilled Lobster Thermidor
Succulent lobster meat, bubbling Gruyère, creamy brandy-Dijon sauce, grilled to perfection. Finished with a crisp, herby salad on the side!
Ingredients
- 2 lobsters split in ½ and flesh removed
- 300ml chicken stock
- 1 shallot, peeled and diced
- 100ml double cream
- 25ml brandy
- 1 tsp Dijon
- 150g grated gruyere
To serve
- Green salad frisee little gem chervil watercress
- French dressing
Method
Heat the grill to high.
Split the lobster tails from top to bottom and pop onto a baking tray shell side down.
Sauté the shallot in a knob of butter. Bring the chicken stock to the boil, reduce by half and then whisk in the brandy, cream and Dijon mustard. Cool slightly then whisk in the shallots, season and spoon over lobster. Sprinkle with cheese and bake for 5 mins until golden and bubbling.
Serve with green dressed salad.
Ingredients
- 2 lobsters split in ½ and flesh removed
- 300ml chicken stock
- 1 shallot, peeled and diced
- 100ml double cream
- 25ml brandy
- 1 tsp Dijon
- 150g grated gruyere
To serve
- Green salad frisee little gem chervil watercress
- French dressing
Method
Heat the grill to high.
Split the lobster tails from top to bottom and pop onto a baking tray shell side down.
Sauté the shallot in a knob of butter. Bring the chicken stock to the boil, reduce by half and then whisk in the brandy, cream and Dijon mustard. Cool slightly then whisk in the shallots, season and spoon over lobster. Sprinkle with cheese and bake for 5 mins until golden and bubbling.
Serve with green dressed salad.
