Serves 4

Ingredients

2 cooked whole cooked lobsters cut into half (although you can use raw lobsters just adjust the cooking time to 6 – 8 minutes)

Thermidor Butter Ingredients

• 150ml dry white wine
• 1 shallot, diced very finely
• 20 grams tarragon leaves, chopped finely 20 grams flat leaf parsley, chopped finely
• 1 teaspoon Dijon mustard
• ½ lemon juiced
• Pinch paprika
• Dash of Tabasco sauce
• 5 tablespoons parmesan finely grated
• 140 gm butter, (room temperature)

Note: The butter can be made prior to creating this recipe as it can be frozen for up to one month.

Method

1. In a pan, place the wine and shallots, bring them to the boil and simmer until nearly dry, then leave to cool.
2. Once this has cooled down, place into a bowl with all of the other ingredients and mix together.
3. Roll into a log using cling film, and chill to harden.
4. Once the butter has hardened, slice into round disks.
5. Using a large chef's knife cut the lobster in half and wash the head cavity under cold water, dry with kitchen paper.
6. Place the lobsters, onto a lined baking tray with the meat being exposed.
7. Arrange thermidor butter discs on top of the flesh of the lobster ensuring that all of the meat is covered.
8. Place the lobster under the grill, and grill for about 3 – 4 minutes on high. The butter should bubble and start to go brown. If you prefer not to grill, alternatively, simply place the lobster into an oven at 180 degrees for 3 – 4 minutes.