Rick Stein’s Lobster Thermidor

‘15 years ago, the idea of putting precious lobster with a white wine sauce and sprinkling it with cheese would have been anathema to me, on the grounds that it smothers the taste. Now, I’ve quite changed my mind.’

Hands-on time 20min. Cooking time about 30min. Serves 2 • 750g (1lb 101/2oz) cooked lobster, halved lengthways

• 25g (1oz) butter

• 2 echalion shallots, finely chopped

• 600ml (1 pint) fish stock

• 50ml (2fl oz) Noilly Prat

• 75ml (3fl oz) double cream

• 1/2tsp English mustard

• 1tsp chopped fine herbs, either chervil, chives, parsley or tarragon

• 1tsp lemon juice

• 15g (1/2oz) Parmesan, finely grated

1 Remove the tail meat and any roe from the lobster. Scoop out the head meat and set aside for the sauce. Cut the tail meat into small chunky pieces and return to the cleaned half-shells with any roe. Place on a sturdy baking tray, cover, and set aside.

2 For the sauce, melt the butter in a small pan. Add shallots and cook gently for 3-4min, until softened. Add the fish stock, Noilly Prat and

½ the cream and boil until reduced by 3/4 (to about 175ml/6fl oz total). Add remaining cream and simmer until it’s a good coating consistency. Stir in reserved head meat, mustard, herbs and lemon juice. Season to taste.

3 Preheat grill to high. Spoon the sauce into the shells and sprinkle with Parmesan. Grill for 2-3min, until golden and bubbling. Serve with a lemon half, if you like, and claw crackers. PER SERVING 507cals, 35g protein, 37g fat (21g saturates), 3g carbs (2g total sugars), 1g fibre GET AHEAD Prepare lobster and make the sauce, but keep separate, up to 3hr ahead; cover and chill. To serve, gently reheat sauce in a pan and complete recipe.

 Recipe extracted from Rick Stein’s Seafood Lovers’ Guide (BBC Books)