Gill Meller’s cheesy grilled lob­ster

The Simple Things - - COMPETITION -

“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.”

Serves 4

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.

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