Lobster Thermidor Recipe

Lay the lobster on its back. Split the lobster down the middle with a heavy knife, taking care not to cut through the back shell, remove the meat from the lobster's claws, tail and head. Set aside and save the shells, to be used later.

For the sauce, melt 100g of the butter in a pan, add the onion and cook gently for five minutes until soft. Add the fish stock, reduce the heat to a simmer and cook for 20 minutes.

Preheat grill on high.

In another pan melt the remaining 25g of butter and stir in the flour. Cook for 1 minute, then gradually add the milk, stirring continuously. When all the milk is incorporated, add the cream and season to taste. Bring to a gentle simmer and allow to cook for 20 minutes.

Cut the lobster meat into pieces and add to the sauce. Heat gently then add the cheese, mustard and egg yolks. Stir well and heat gently for a further 2-3 minutes without allowing the sauce to boil.

Place the lobster shells onto a baking tray and spoon in the lobster and sauce mixture. Sprinkle with a little extra cheese and brown under a hot grill.

Serve alongside a vibrant salad, fries or mixed green vegetables and small boiled potatoes.