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LOBSTER THERMIDOR

2 small lobsters, weighing 225 g each, cooked


50 g butter or margarine

1g ml (1 tbsp) chopped shallot

10 ml (2 tsp) chopped fresh parsley

5-10 ml (1-2 tsp) chopped fresh tarragon

60 ml (4 tbsp) dry white wine

300 ml Béchamel Sauce

45 ml (3 level tbsp) grated Parmesan cheese

mustard powder, salt and paprika


  1. Cut the lobsters in half lengthways and remove the lobster meat from the shells. Crop the claw and head meat roughly and cut the tail meat into thick slices.

  2. Melt half the butter, add the shallot, parsley and tarragon and fry gently for a few minutes. Add wine and simmer for 5 minutes.

  3. Add the Béchamel Sauce and simmer until it is reduced to a creamy consistency. Add the lobster meat to the sauce, with 30 ml of the cheese, the remaining butter, in small pieces, and mustard, salt and paprika to taste.

  4. Arrange the mixture in the shells, sprinkle with the remaining cheese and put under the grill to brown the top quickly. Serve at once.
    Serves 2


LOBSTER THERMIDOR

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