Submitted by Yuri Magni, Head Chef at English’s of Brighton
For one person
- 1 whole cooked lobster
- 40g unsalted butter
- 20g plain flour
- 150ml fish stock
- 150ml double cream
- 5g saffron strand
- 30g chopped white onion
- 12 finely sliced garlic clove
- 25ml brandy
- 50g grated gruyere cheese
- 5g whole grain mustard
- 5g Dijon mustard
- 1 egg yolk
- Salt to taste
For the Lobster:
Cut the cooked lobster in half lengthwise. (You can order this preparation when you purchase your lobster)
Remove the meat from both claws and tail.
Cut the meat into pieces and place in a bowl. Remember to keep the shells ready for serving.
For the thermidor sauce:
Soak the saffron in the fish stock.
In a separate pot on a low heat, melt the rest of the butter, add the garlic and the onion. After 3 minutes add the brandy and flame off the alcohol. Keep cooking until tender, then leave it on the side, off the stove.
In another pot on a low heat, melt 20g of butter and add the flour, keep stirring and cook for 3 minutes. Mix in, cup by cup, the fish stock and the double cream. Finally, add in the Gruyere cheese and the mustards. Cook until smooth and thickened up.
Add the sauce into to the onion mixture and then incorporate in the egg yolk.
Season to taste.
Preheat your oven’s grill to its highest temperature.
Place the lobster halves on a grilling tray and reheat them under the grill for 30 seconds.
Meanwhile, add the lobster meat into the hot sauce and cook for 2 minutes. Spoon the mix in the shells.
Grill them for a further 3 to 4 minutes, just until golden brown.