A true taste of the Hebrides...

Hebridean Food Company THE Hebridean Food Company was established in 2014 by Douglas Stewart, a lobster fisherman’s son from North Uist. His passion for Hebridean produce started at an early age when his weekends were spent on fishing boats and sorting lobsters.

His passion now is to ensure everyone in the UK is able to enjoy a true taste of the Hebrides. The Hebridean Food Company’s online shop includes creel-caught North Uist Lobsters and langoustines, as well as organic Highland beef and Blackface lamb from small Hebridean islands. Ingredients: 1x 800g lobster, cooked 1 pkt of Hebridean Thermidor style sauce 2 portions braised vegetable rice 20g butter 20g fresh breadcrumbs 20g grated parmesan cheese Hebridean sea salt, to taste Cracked black pepper, to taste 5g parsley 1 Remove claws, crack each of main pieces and using a lobster pick remove meat. Cut into bite size pieces. 2 Take cooked lobster body and split lengthways, remove intestine tract and discard. 3 Remove two half tails and cut into bite-size pieces. 4 Remove debris from top of head. Use scissors to trim off legs, clean out shells and place on baking sheet. 5 Heat Thermidor-style sauce on moderate grill as per instructions. 6 Heat a non-stick pan, add 10g of the butter, add all the lobster meat, season and gently warm for two minutes. 7 Pour in hot sauce and gently mix. If too thick use cream to thin sauce mix. Season and add chopped parsley. To serve: 1 Evenly portion the lobster meat into the two shells, spoon over the sauce filling the shell to the brim (there should be about a third of the sauce left to place in a sauce jug). 2 Sprinkle with breadcrumbs, parmesan cheese and butter. 3 Grill until golden brown and hot, garnish with parsley and serve immediately with jug of extra sauce. 4 Ideally served with braised vegetable rice as in photograph, or with buttered tagliatelle or parsley new potatoes. In association with Taste Communications.