Recipe: Lobster Thermidor by The Boathouse Fisheries

Compared to their Canadian counterparts, UK native Lobster are more sustainable, caught around the coasts of the UK, you are never too far away from a Lobster with low food miles.

Lobster is a succulent and extremely versatile addition to any meal, serve dressed with a leafy salad, as a Thermidor with Seasonal vegetables or even a delicious Bisque using the shells.

Recipe:

• 2x 500g Cooked Lobster
• 25g Butter
• 3 small Shallots, finely chopped
• 100ml White wine
• 500ml Fish stock
• 100ml Double cream
• 1tsp English mustard
• ½ Lemon, juiced
• Handful of Parsley leaves, chopped
• 30g grated Parmesan

Remove the Claws and smaller legs from the body of each Lobster. Cut in the main section lengthways using a large knife, scoop the contents of the head out and discard. Remove the tail meat, chop into large chunks and put into a bowl.

Lay the empty shells cut side up on a baking tray and set aside.

Crack the claws and pick out the meat using a skewer. Roughly chop and add to the tail meat in the bowl.

To make the sauce, heat the butter in a large saucepan over a medium heat and cook the shallots for 5-6 minutes until golden and soft. Splash in the white wine and bubble for 2 minutes to reduce.

Poor over the stock and cream, bring to the boil then simmer for approx. 10 minutes until the sauce has reduced and thickened.

Stir in the lemon juice and mustard, season to taste.

Heat the grill to high, spoon the claw and tail meat into the empty shells.

Stir the herbs through the warm sauce and poor over the Lobster meat in the shells

Sprinkle with Parmesan and grill for 4-5 minutes until the sauce is bubbling and cheese lightly brown.

Serve with chips or boiled potatoes and seasonal vegetables.

Lobster is available fresh daily for deliver across Kent either live or cooked.