A rich, luxurious dish for that extra special occasion. Serve one whole Lobster per person as a main course or half a shell as a starter.
2 Live Lobsters approx. 700 g – 1½lb each
1½ tablespoon Butter
2 tablespoons Plain Flour
2 Tablespoons Brandy
120 ml – 4 fl oz Milk
6 tablespoons Whipping Cream
1 tablespoon Dijon Mustard
Salt and Pepper
Grated Parmesan Cheese
To Garnish – Fresh Parsley and Dill
Fill a large pan with water, add a little salt and bring to the boil. Boil the lobsters for 8-10 minutes.
Cut the Lobsters in half lengthways and discard the dark sac behind the eyes. Next pull out the string-like intestine from the tail. Remove the meat from the shells reserving the coral and liver. Rinse the shells out thoroughly under running water and pat dry. Cut the meat into bite-sized chunks.
In a saucepan, melt the butter over a medium heat. Stir in the flour and cook until golden. Pour in the brandy and milk and whisk until smooth. Next whisk in the cream and mustard.
Push the coral and liver through a fine sieve into the sauce and whisk in. Turn the heat down to low and continue to cook, stirring, for another 10 minutes. Season with salt and pepper and lemon juice, to taste.
Pre-heat the grill. Place the shells in a shallow flame-proof dish.
Stir the lobster meat into the sauce and divide between the shells. Sprinkle with the Parmesan cheese and place under the grill until golden brown and bubbling. Serve piping hot and garnished with the fresh herbs.
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