John Torode's Lobster Thermidor
It’s the final instalment of John in Cornwall/ Isles of Scilly and he is finishing off with a trip out to sea to catch lobsters and a trip to a wine vineyard. John finishes of cooking Lobster Thermidor using the vineyard's wine.
2 X 750g LobstersSauce
50g Cornish butter
35g plain flour
50ml dry white wine (Cornish)
80ml double cream
1 tsp English (Cornish mustard)
2 tbsp Dijon mustard
75g Cornish cheese similar to gruyere grated
Handful of grated parmesan
Good handful of chopped parsley
1. Cooked in boiling water for 4 minutes and cooled
2. Split the lobster down the middle and remove the meat from the tail.
3. Crack the claws and remove the meat and also the meat form any other shell.
4. If there is coral (orange) in the head keep for the sauce.
5. Break the meat up into good size chucks and set to one side.
6. Place the split shells on a large baking tray.
1. Melt the butter in a saucepan and add the flour – mix it in well for a minute before adding the milk gradually, whisking all the time
2. Once all the milk has been added, continue stirring as the mixture reaches the boil. When it boils, turn down the temperature and simmer for a couple of minutes. Don’t let it stick.
3. Add two thirds of the grated Cornish cheese, Add the wine, whisk and take from the heat. Now add the mustards and the cream, and any coral if there is any. Place back on the heat and bring to a simmer.
1. Pre heat an oven to 220°C2. Place the split lobsters on the tray and place in the oven to warm, about 3 minutes.
3. Meanwhile heat another 50g of butter in a pan and warm the lobster meat, add the parsley and pour the sauce over , mix well.
4. Take the Lobster shells from the oven and spoon in the mix and top with a mix of the remaining grated Cornish cheese and the parmesan
5. Place in the oven and cook for 5 minutes until bubbling and the cheese is browned.