675g/1 ½ lb
cooked lobster
1 tbsp oil
45g/1 ½ oz butter
2 shallots, finely chopped
100ml/3 ½ fl oz dry white wine
1 tbsp chopped tarragon
1 tsp each chopped chervil and parsley
150ml/5 fl oz béchamel sauce
150ml/5 fl oz double cream
1 tsp French mustard
½ tsp paprika
4 tbsp freshly grated Parmesan or Gruyere cheese
-
Remove and crack the lobster claws, take
out the meat and dice it.
-
Split the lobster
in half
lengthwise, remove the tail meat
and coral (eggs) if any, chop and add
to claw meat.
Scrape the
shell as clean as possible.
-
Heat the
oil and butter, then cook shallots
over a gentle heat until transparent.
-
Add the
wine, boil rapidly until reduced by
half.
Preheat the grill to its highest
setting.
4 Add the herbs, bechamel sauce, cream, mustard
and paprika to the pan. Bring to boil, reduce
heat and simmer for 2-3 mins or until the sauce
is a creamy consistency. Season to taste.
5 Put some of the sauce into the base of the
shell, then the meat, then another layer of
sauce. Sprinkle cheese over the top and grill
until hot and bubbling, and the cheese has
browned.
To
make bechamel sauce, heat 290ml / ½ pt
milk gently with a bay leaf, blade of mace
and a little onion, strain and add gradually
to 20g / 1oz melted butter mixed with 20g /
1oz flour and simmer for 2-3 minutes.
This
recipe was kindly provided by and is copyright
of The Fish Society. Visit their
website for excellent seafood products delivered
to your doorstep (UK only) and more tasty fish
and shellfish recipes. You can also contact
The Fish Society by email
.
