Lobster is a serious luxury, especially when you can get it fresh off the boat and onto the plate within hours. However, at only £7.50 for a portion (a 750g lobster costs £15 and serves 2 people), it’s a luxury that’s worth tucking into. Our lobsters come from Tony’s boat the K2 and are landed in Hayling Island. Tony fishes sustainably, only taking lobsters over a certain size and returning any lobsters that have roe.
They are simple to cook and easy to prepare. First it’s best to place the lobsters in a plastic bag in the freezer for 2 hours. Then place in heavily salted boiling water for 10 minutes per 500g. Remove from the pan and let them cool. Using a large, heavy knife,split down the middle from head to tail. Remove the intestinal tract that runs through the tail meat, and the stomach sac from the head end. You can break the claws into segments and split with the handle or back of the knife.
If you want to grill the lobsters, then boil them for half the time, then split them and finish them off on the grill.
Lobsters are available for pre-order only at £19.90/kg.
For Lobster Thermidor (serves 2)
- 1x750g/1½lb lobster, cooked
- 20g/¾oz fresh parmesan, grated
For the sauce
- 30g/1oz butter
- 1 shallot, finely chopped
- 1x284ml/10fl oz tub fresh fish stock
- 55ml/2fl oz white wine
- 100ml/3½ fl oz double cream
- ½ tsp English mustard
- 2 tbsp chopped parsley
- ½ lemon, juice only
- freshly ground black pepper
Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.
Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.