Lobster Thermidor

Lobster Thermidor is another one of those fantastic classics that are criminally ignored these days in favour of Yaks milk cured yuppy fish with twelve types of micro-herb oil and crispy bull's nose. Do the right thing... try some proper food instead.

Pre-heat your oven to 220°C, gas 7, 425°F.

Ingredients:

1 x 1lb Lobster per person

For the sauce:

2oz butter
2oz plain flour
1 pint of milk
2 tspn of dijon mustard
6 oz grated cheddar cheese
1 shot of brandy
salt and pepper to taste

For the topping:

Cheddar and parsley Crust

Method:

1. Follow the cooking method for lobster (here) then plunge into iced water. Drain.

2. Place your lobster on a chopping board and cut in half lengthways, using the centre line on its head as a natural marker. Remove the clear plastic-like head sack.

3. Remove the tail meat from the shell and remove the intestinal tract (a thin dark tube) from both halves. Cut each into six slices. Crack the claws and remove the meat in one piece if possible. Place the empty body shells on a heat proof tray and set the meat aside.

4. Melt the butter in a saucepan over a medium heat and add the flour. Cook for a couple of minutes being careful not to burn it, then gradually whisk on the milk. Simmer for 4-5 minutes then strain into a bowl. Add the cheese and stir until melted then add the mustard and brandy. Season to taste.

5. Okay, now we're ready to put the dish together. Spoon a little of the sauce into the lobster shells then arrange the tail meat on top. Use the claw meat to fill the head cavity. Spoon enough sauce over the top to completely cover the lobster (don't worry - the excess will simply run off) then sprinkle lightly with the cheese crust.

6. Transfer the lobsters to your pre-heated oven and cook for 8-10 minutes until golden and crusty on top.