Lobster Thermidor with Crumbly Fries
“This dish is my absolute favourite!”
2 Lobster Tails, cleaned
1.5 oz Butter
1.5 oz Plain Flour
1 Shallot, finely chopped
1 teaspoon of fresh Tarragon
10 fl. oz Fish Stock
a sprinkling of ground White Pepper
2.5 fl.oz White Wine, like a good Chardonnay
5 fl. oz Double Cream
1 teaspoon Dijon Mustard (smooth)
2 tablespoons of fresh Parsley, chopped
0.5 of a Lemon, juice only required
freshly ground Sea Salt and Black Pepper
a knob of Butter
1 oz freshly made Breadcrumbs
1 oz Parmesan Cheese, finely grated
- Melt the butter in a small saucepan, then add the chopped shallot and fry gently until cooked.
- Add the flour and mix into a thick paste, whilst cooking on hob.
- Add the fish stock gradually until a smooth liquid is made away from the heat.
- Repeat step 3. with the double cream, stirring the liquid until thoroughly mixed.
- Simmer gently until a thick sauce is made, and the sauce has reached boiling point, do not boil do this gradually. Stir the liquid with a wooden spoon in a figure of 8 to avoid lumps forming.
- Stir in the tarragon, white pepper, mustard, white wine and lemon juice.
- Simmer for a few minutes and stir through.
- Meanwhile, remove the lobster meat and cut into chunks.
- Then add the chopped lobster and cook for a few minutes. Allow mixture to cool.
- Place a knob of butter (about 0.5 oz) in a frying pan and melt gently.
- Add the breadcrumbs and parmesan cheese and then fry until golden and “glucky” (i.e. sort of lumpy).
- Place your lobster shells on a baking tray, and fill each shell with the mixture.
- Sprinkle with the breadcrumb mixture until each lobster shell is thoroughly covered.
- Bake in a hot oven for about 15 minutes (about 150 to 160 degrees).
- Serve with freshly made fries or chips with a leafy salad.
EXTRA: Crumbly Fries
1 large Potato per person, peeled and cut into 1cm wide chips
large bottle of Mineral Water, for boiling fries
a knob of Butter
2 tablespoons of Sunflower Oil
1 teaspoon goose fat
seasoning of grated Rock Salt and ground Red and Black Pepper
- Boil the chips in water in a large saucepan until boiling.
- Remove and drain chips.
- Season with salt and pepper.
- Bake until cooked and golden in a deep baking tray.
“Well, this is a recipe that you will want to keep a closely guarded secret!”