Lobster thermidor recipe
 Such a treat on Christmas Eve or for any deluxe special occasion. The chips are gilding the lily, but why not? 1x750g/1½lb lobster, cooked20g/¾oz fresh parmesan, grated 1x750g/1½lb lobster, cooked 20g/¾oz fresh parmesan, grated 25g/1oz butter1 shallot, finely chopped275ml/10fl oz fish stock55ml/2fl oz white wine110ml/4fl oz double cream½ tsp English mustard2 tbsp chopped parsley½ lemon, juice onlysalt and freshly ground black pepper 25g/1oz butter 1 shallot, finely chopped 275ml/10fl oz fish stock 55ml/2fl oz white wine 110ml/4fl oz double cream ½ tsp English mustard 2 tbsp chopped parsley ½ lemon, juice only salt and freshly ground black pepper 2 large floury potatoes, cut into 1.5cm/½in thick long chipsvegetable oil, for deep-frying 2 large floury potatoes, cut into 1.5cm/½in thick long chips vegetable oil, for deep-frying Method Preheat the grill to a medium heat.Cut the lobster in half and remove the meat from the claws, tail and head. Set aside. Chop the meat into pieces and place back into the shell.To make the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occationally. Add the mustard, herbs, lemon juice and season to taste.Spoon the sauce over the lobster meat. Sprinkle with Parmesan. Grill for 3–4 minutes until golden brown.To make the chips, heat the vegetable oil in a deep-fat fryer to 140C (CAUTION: Hot oil is very dangerous. Do not leave unattended). Carefully drop in the chips and cook for 5–6 minutes or until just tender, without colour. Remove using a metal slotted spoon. Turn the heat to 190C. Place the chips back into the hot oil and fry for 3–4 minutes or until golden and cooked through. Remove using a metal slotted spoon and drain on kitchen paper. Season to taste and serve alongside the lobster. Preheat the grill to a medium heat. Preheat the grill to a medium heat. Cut the lobster in half and remove the meat from the claws, tail and head. Set aside. Chop the meat into pieces and place back into the shell. Cut the lobster in half and remove the meat from the claws, tail and head. Set aside. Chop the meat into pieces and place back into the shell. To make the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occationally. Add the mustard, herbs, lemon juice and season to taste. To make the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occationally. Add the mustard, herbs, lemon juice and season to taste. Spoon the sauce over the lobster meat. Sprinkle with Parmesan. Grill for 3–4 minutes until golden brown. Spoon the sauce over the lobster meat. Sprinkle with Parmesan. Grill for 3–4 minutes until golden brown. To make the chips, heat the vegetable oil in a deep-fat fryer to 140C (CAUTION: Hot oil is very dangerous. Do not leave unattended). Carefully drop in the chips and cook for 5–6 minutes or until just tender, without colour. Remove using a metal slotted spoon. Turn the heat to 190C. Place the chips back into the hot oil and fry for 3–4 minutes or until golden and cooked through. Remove using a metal slotted spoon and drain on kitchen paper. Season to taste and serve alongside the lobster. To make the chips, heat the vegetable oil in a deep-fat fryer to 140C (CAUTION: Hot oil is very dangerous. Do not leave unattended). Carefully drop in the chips and cook for 5–6 minutes or until just tender, without colour. Remove using a metal slotted spoon. Turn the heat to 190C. Place the chips back into the hot oil and fry for 3–4 minutes or until golden and cooked through. Remove using a metal slotted spoon and drain on kitchen paper. Season to taste and serve alongside the lobster. Recipe tips This is a great way to treat a frozen lobster as the sauce counteracts any dryness.