Gill Meller’s cheesy grilled lobster
“Quicke’s Devonshire Red Clothbound Cheese complements this summer seafood dish perfectly. As well as incorporating it into the crispy breadcrumb topping, before the lobsters go under the hot grill, I give the whole tray a final sprinkling, too.”
2 x 800g–1kg lobsters 20g soft Quicke’s Unsalted Whey Butter 2 small shallots peeled, halved and thinly sliced 1 clove garlic, grated 100ml double cream 1 tbsp chopped parsley 2 tbsp chopped tarragon 1 tsp Dijon mustard 15g fresh white breadcrumbs 25g Quicke’s Devonshire Red Clothbound Cheese
1 Put the lobsters in the freezer for 35–40 mins (this puts them to sleep and is far more humane than dropping them directly into boiling water). Place a large frying pan over a medium heat. Add the butter and, when bubbling, add the shallots and garlic. Season with salt and pepper and cook, stirring regularly, for 8–10 mins, or until softening but not coloured.
2 Add the cream, ¾ of the parsley and tarragon and all the mustard. Bring to a gentle simmer. Take off the heat and season to taste.
3 Bring a large pan of salted water to a rolling boil. Remove the lobsters from the freezer and drop into the water. Cook for around a minute for every 100g they weigh. Remove and allow to cool.
4 Put one lobster on a large board with the head towards you. Place the tip of a sharp, heavy knife on the cross that you’ll find at the top of the lobster’s head. Press down firmly, cutting through the head towards you. Turn the lobster round so the tail is now facing you. Carefully cut from the split in the head down though to the tip of the tail in one firm motion. Try and keep the blade central so you end up with two even halves. Repeat with the second lobster.
5 Remove the tail and claw meat from the lobsters. Roughly chop it and add to the warm cream. Tumble together, taste and season if you need to.
6 Pile the meat and all the lovely herby cream back into the lobster half shells.
7 Combine the breadcrumbs, cheese and remaining herbs with a trickle of olive oil. Sprinkle this mixture evenly over the lobster halves and place under a medium grill for 3–4 mins, or until golden on top and bubbling below. Serve with a crisp salad dressed with lemon and olive oil.