in the kitchen
Ingredients
- 2 live lobsters or 2 fresh lobster halves (about 600 g each)
- 30 g butter
- 2 shallots, finely minced
- 100 ml dry white wine
- 100 ml fish stock
- 200 ml double cream
- 1 tsp Dijon mustard
- 1 tbsp fresh tarragon, chopped
- 50 g Gruyere, grated
- Lemon and parsley to serve
Method
1
Halve lobsters (or buy pre-halved). Season flesh, brush with butter and roast at 220 C for 10 minutes.
2
Make sauce: saute shallots in butter, add wine and stock, reduce by half. Add cream, mustard and tarragon; simmer until coating consistency.
3
Spoon sauce over lobster flesh in shells; scatter Gruyere.
4
Grill 4-5 minutes until bubbling and golden. Serve immediately with lemon and crusty bread.