Serves 4
Ingredients
lobster
- 2 x 600g Lobsters
- 2 L fish stock
- ½ bottle Dry White Wine
- 1 Bay leaf
béchamel
- 100 g Plain Flour
- 100 g Butter
- 1 L Milk
- 200 ml Cream
sauce
- 5 small shallots peeled and finely chopped
- 100 ml cognac
- 500 ml of the fish stock the lobster was poached in
- 1 tablespoon chopped Parsley
- 1 tablespoon chopped Tarragon
- 150 g grated Parmesan
- 1 tablespoon English mustard
- of 1/2 a Lemon
- 150 g Butter
- salt and freshly ground black pepper
- Cayenne pepper
Method
lobster
- 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
- Heat the butter till foaming, whisk in the flour, cook till golden for 3 minutes.
- Whisk in the milk bit by bit till a smooth slightly thick sauce forms, cook for 10 minutes.
- Add the cream.
sauce
- 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.
- Whisk in the butter, tarragon, parsley & Parmesan. Mix in the lobster meat.
- Distribute the lobster & sauce between the 4 ½ shells, sprinkle with a little Parmesan & cayenne pepper.
- Cook in a preheated oven (220c) till cooked 5-10 minutes till golden.
- Serve with watercress & ½ lemon. Season with salt & pepper.
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