Lobster Thermidor

lobster

1. Bring the fish stock, white wine & the bay leaf to the boil, blanch the lobsters for 2 minutes, remove cut in ½ remove the flesh chop & reserve.

béchamel

1. Heat the butter till foaming, whisk in the flour, cook till golden for 3 minutes.
2. Whisk in the milk bit by bit till a smooth slightly thick sauce forms, cook for 10 minutes.
3. Add the cream.

sauce

1. Add the shallots to a hot pan add the Cognac & burn of the alcohol, add the fish stock & reduce to one 1/3 add the béchamel, mustard & lemon juice.
2. Whisk in the butter, tarragon, parsley & Parmesan. Mix in the lobster meat.
3. Distribute the lobster & sauce between the 4 ½ shells, sprinkle with a little Parmesan & cayenne pepper.
4. Cook in a preheated oven (220c) till cooked 5-10 minutes till golden.
5. Serve with watercress & ½ lemon. Season with salt & pepper.