Lobster Thermidor


1 x 680-790g Lobster (cooked)
40g freshly grated parmesan (freshly grated)
25ml brandy
25g butter
1 shallot (finely diced)
200ml fish stock
½ tsp english mustard
100ml double cream
1 tps chopped parsley
1 lemon
8 new potatoes
¼ curly endive
50ml olive oil
sea salt and cracked black pepper


1. Cut Lobster in ½ and remove meat from claws and tail. Cut meat into pieces and set to the side.

2. Put butter in a pan and sweat shallot in butter and flame in brandy. Add fish stock and double cream and reduce by half. Finally add the English mustard, parsley and juice of a lemon. Check the sauce for seasoning and adjust as required.

3. Combine the Lobster meat and sauce and spoon back into shell and top with grated Parmesan.

4. Place Lobster in preheated oven at 180ºC for 4 minutes until golden.

5. Accompany with new potatoes and dressed curly endive leaves.