Turn Up The Heat Lobster Thermidor

Serves: 2

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Total Time: 30

Prep Time: 20

Cook Time: 10

• 700g (1½lb) cooked whole lobster
• 150ml (¼ pint) double cream
• 1tsp English mustard
• 40g (1½oz) butter
• Finely grated zest of ½ lemon
• 40g (1½oz) Parmesan cheese, grated
• 1tbsp chopped fresh chives, plus extra to garnish

Method

1. Twist the claws off the lobster. Hit the heavy side of a claw sharply with the heel of a large knife, to embed the knife (keeping fingers well away). Now twist the knife until the claw cracks open. Pick the meat from the claw, taking care not to include the bonelike tendon, then roughly chop and put into a bowl. Repeat with remaining claw.
2. Next twist off the legs (they should be attached to a feathery gill, which you should discard). If you have time, crack the shell of the legs with a knife and ease out the meat with a toothpick – add the meat to the bowl. Now fully extend the lobster body in front of you (back facing up), lay on a board and push the tip of a large knife into the lobster just below the head. Now cut down the length of the back to halve the lobster. Ease out the white meat, roughly chop and add to the bowl. Wash the halved shells and set on a baking tray.
3. Preheat oven to 200°C (180°C fan) mark 6. Put the cream, mustard, butter and lemon zest into a medium pan. Heat gently, stirring, and simmer for 3-5min or until mixture is the consistency of Greek yogurt. Stir in lobster meat, Parmesan and most of the chives, then check the seasoning. Spoon the mixture back into the shells.
4. Cook for 5min or until lightly golden and bubbling. Garnish with remaining chives and serve with a green salad.

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