This Lobster Thermidor recipe from Olive Magazine is an indulgent classic, perfect for adding luxury to your weekend menu. Why not try it with warm crusty bread and a crisp side salad.
Ingredients – Serves 2
20g plain flour
350ml whole milk
1 long shallot, finely chopped
100ml white wine
a handful of leaves tarragon
1 tsp Dijon mustard
45g parmesan, finely grated, plus a little extra
½ tsp smoked paprika, plus a sprinkle
a handful flat-leaf parsley, chopped
lemon wedges, to serve
Melt 20g of the butter in a pan. Once foaming, mix in the flour and cook for a few minutes. Gradually add the milk a splash at a time, whisking throughout, only adding more once it is fully incorporated. Season and simmer for 5 minutes, then remove from the heat.
Melt the remaining butter in a small frying pan and gently cook the shallot for 5 minutes until softened. Add the white wine and bubble for a few minutes before adding the tarragon, dijon, parmesan and paprika. Stir this into the white sauce you made and season.
Use a sharp knife to cut the lobster in half, splitting the head and tail down the middle. Use a teaspoon to remove all of the tail meat, and bash the claw to remove that meat too. Roughly chop the meat and mix it into the sauce.
Heat the grill to high. Put the empty lobster shells onto a baking tray and spoon the lobster meat back into the shell. Sprinkle over a little more parmesan and a pinch more paprika, and bubble under the grill for 4-5 minutes or until golden.
Sprinkle with parsley and serve with a green salad, lemon wedges and crusty bread.
Source: Olive Magazine