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Lobster Thermidor HT MC French 35mins Serves 4 Hot Seafood Shellfish Main course Eggless France EuropeIngredients: 2 x 675g/1-1/2lb Cooked Lobsters 25g/loz Butter 1 tbsp Plain Flour 150ml/5fl.oz. Double Cream 300ml/10fl.oz. Good Fish Stock Salt 1/2 teasp Paprika Pinch of Cayenne 50g/2oz Grated Parmesan 50g/2oz Fresh BreadcrumbsInstructions 1. Cut the lobsters in half lengthways with a sharp knife and remove stomach sac and intestinal vein. Remove the flesh from the body and legs and chop it into 12mm/1/2 inch pieces. 2. Melt the butter in a saucepan and when frothy, stir in flour and cook for 1 minute. Gradually add the cream and stock, stirring constantly over a gentle heat until well combined. 3. Add the lobster flesh, half the parmesan, salt, paprika and Cayenne and simmer for 10 minutes stirring frequently. Remove from the heat. 4. Preheat the grill. Wash and dry the lobster shells place on the grill pan then fill with the lobster flesh and sauce. Mix together the breadcrumbs and remaining parmesan, sprinkle over the top of the lobster halves and grill for 10 minutes. Serve immediately.
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
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