Ingredients
needed
For the chips
2 large baking potatoes
vegetable oil, for deep-frying
sea salt
For the lobster thermidor
25g/1oz butter
750g/1½lb lobster, cooked
1 shallot, peeled and finely chopped
275ml/10fl oz fish stock
50ml/2fl oz white wine
110ml/4fl oz double cream
½ tsp English mustard
2 tbsp roughly chopped, fresh flatleaf parsley
½ lemon, juice only
20g/¾oz parmesan cheese, grated
sea salt and freshly ground black pepper
How
to cook
- Heat vegetable oil in a deep-fat fryer to 140C/275F (CAUTION: Hot oil is very dangerous. Do not leave unattended).
- For the chips, slice the potatoes into 1.5cm/½in thick long chips.
- Carefully place the chips in the hot vegetable oil and cook for 5-6 minutes or until just tender, but without colour.
- Remove carefully from the fryer using a metal slotted spoon. Turn up the temperature to 190C/375F.
- Carefully place the chips back into the hot vegetable oil and fry for a furthur 3-4 minutes or until golden and cooked through.
- Remove from the fryer using a metal slotted spoon and drain on kitchen paper. Season with salt, to taste.
- Meanwhile, for the lobster thermidor, cut the lobster in half using a sharp knife. Remove the meat from the claws, tail and head and set aside.
- Cut the lobster meat up and place back into the shell.
- For the sauce, put the butter in a saucepan over a medium to high heat, add the shallots and fry until softened.
- Pour the stock, wine and double cream into the saucepan, bring to the boil and reduce by half.
- Add the mustard, herbs and lemon juice to the sauce. Season with sea salt and freshly ground black pepper.
- Pre-heat the grill to its highest setting.
- Spoon the sauce over the lobster meat and sprinkle with the grated parmesan cheese.
- Place onto a tray and under the pre-heated grill for 3-4 minutes until golden brown.
- To serve, place half the lobster onto a serving plate and serve alongside the chips.
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