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Lobster Thermidor

1 lobster (medium cooked)
2 Tbsp butter
1 onion (chopped)
1 ⅜ cups fresh fish stock
¼ cup white wine
¼ cup double cream
½ tsp hot English mustard
1 tsp fresh lemon juice
2 tsp parsley (chopped)
black pepper (ground)
¼ cup Parmesan cheese (grated)

Cut the lobster in half lengthwise, and remove the meat from the claws, tail and head and set aside. Cut the meat up into pieces and place back into the shell.

Melt butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper to taste.

Place the lobster halves on a baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan over the top.

Broil for 3 to 4 minutes until golden brown and serve with a glass of MCC.

Serves: 2
Cooks in: 40 minutes
Difficulty: Easy

Pairs well with Survivor MCC Brut.

Survivor MCC

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