About this recipe:This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and grilled until golden.
1 medium cooked lobster
1 shallot, finely chopped
325ml fresh fish stock
60ml white wine
60ml double cream
1/2 teaspoon English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
4 tablespoons freshly grated Parmesan
Method Prep:30min › Cook:10min › Ready in:40min
Cut the lobster in half lengthways, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
Melt the butter in a large frying pan over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to the boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
Preheat your oven's grill.
Place the lobster halves on a grill pan or swiss roll tin, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan over the top.
Grill for 3 to 4 minutes, just until golden brown. Serve immediately.