Lobster Thermidor!

This is my favourite dish! I absolutely love it. The recipe is superb, as after trying numerous number of versions, this is where i stopped.

I like to order it at the restaurant, every chance i get, but my version, in my opinion is the best.

It’s creamy, but still not overpowering the taste of lobster.

I have a 500 g lobster, that feels like not enough, sadly, but is the biggest one ,that i could get.

Aim for a live lobster , otherwise use boiled, but taste would be compromised.

Ingredients:

Lobster- 500g or larger, if you are lucky.

Cream- 300ml.

Garlic- 3 cloves, finely grated.

Cheddar Cheese- 2 tablespoons, grated.

Breadcrumbs- 2 tablespoons.

Parsley- 1 tablespoon, finely chopped.

Oil or butter- 1 tablespoon.

salt and pepper for seasoning.

Direction:

Cut the lobster with a sharp chef knife, remove the stomach and vein.

 

Heat an oil or butter in a pan and put the lobster meat side down.

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Meantime, get on with your sauce.

In a small pot heat together cream and garlic, until reduced in half.

Cook lobster for 5 minutes or so. Take it out, and remove all the meat. Cut the meat into 1.5 cm chunks and set aside.

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When cream and garlic are reduced, stir in grated cheese, take it out of the heat, stir in breadcrumbs, parsley and lobster meat, season with salt and pepper.

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Fill the shell with your mixture and stick into the oven at 200C for 10 minutes or until browned at the top.

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