| Lobster Thermador is one of those recipes that is definitely made for special times. Expensive, rich and indulgent, you would have to be fairly flippant with your money if you decide to eat one of these on a regular basis.
I'm still undecided on whether or not a lobster gives you value for money compared to a crab. The taste is unique but does it compare pound for pound to our humble eating crab? I very much doubt it but saying that, you still should treat yourself to the king of the shellfish every now and again.
Always try to buy a live lobster from your fishmonger. You can then guarantee the freshness and serve with confidence. The average lobster should weigh in around the 1kg-1.5kg mark and this is sufficient for 2 people sharing with side dishes.
Lobster Thermador
Feeds 2
1 live lobster, weighing 1-1.5kg
1 shallot, finely chopped
2 tbsp olive oil
A glass of white wine
1 tbsp English mustard
2 tbsp fresh tarragon, chopped
50g Cheddar Cheese grated
A good pinch of cayenne pepper
Salt and freshly ground black pepper
For the béchamel Sauce
25g butter
25g plain flour
250ml milk
1 - There are several ways of dealing with your live lobster but I prefer to put them in the freezer for a couple of hours which will send it to sleep before plunging into a large pan of rapidly boiling water. Ensure that the water is well salted. For a lobster this size boil for 15 minutes. Remove and allow to cool naturally.
2 - Remove and crack open the claws and remove the meat and put into a bowl. Split the body of the lobster lengthwise by laying the lobster on its back on a chopping board. Push a sharp knife into the tip of the tail then push down firmly and evenly right along until it splits in 2.
3 - Remove the tail meat from each half of the lobster then roughly chop and add to the bowl. The brown meat and any coral can be removed to the bowl. Discard the lungs (dead man's fingers) and stomach sac.
4 - Make the béchamel sauce by melting the butter in a saucepan and stirring in the flour. Gradually add the milk, stirring all of the time, until you have a thick white sauce.
5 - In a frying pan, cook the shallot soft. Add the white wine and reduce by two thirds. Stir in the béchamel sauce along with the mustard and tarragon. Stir in most of the cheese and a pinch of cayenne pepper then finally the meat from the lobster. Taste for seasoning.
6 - Put the mixture into the empty lobster shells then sprinkle with the remaining cheese. Put under a hot grill until golden and bubbling. Serve with potatoes and a green salad.
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