An impressive looking dish but not too hard to make. The lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden. Unlike a traditional thermidor recipe this does not have eggs.
1 medium (approx 700g) cooked lobster
2 tablespoons butter
1 eschallot, finely chopped (or a small onion)
1 1/2 cups (375ml) fish stock
1/4 cup white wine
1/4 cup thickened cream
1/2 teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
1 pinch salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
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Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
Melt the butter in a large frypan over medium heat. Add the eschallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
Preheat the grill.
Place the lobster halves on a baking tray, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
Grill for 3 to 4 minutes, just until golden brown. Serve immediately.