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Serves 2 Starters and mains
To kill the lobster, put it in the
freezer for 1 hour. Bring a pan of
water to the boil, large enough
for the lobster and plenty of water
to cover. For every litre of water
add 1tbsp sea salt flakes once
the water is boiling. Remove the
lobster from the freezer. Take a
sharp, pointed cook’s knife, turn
the lobster onto its back on a
chopping board (keep the elastic
bands around the claws). Insert
the point of the knife just below
where the claws meet and quickly
cut down through the head. Place
in the pan, bring quickly back to
the boil and cook for 4 minutes.
Using tongs, lift the lobster out into a sink full of very cold water
(you may need to change the
water at least once). Leave the
head in place and crack off the
claws. Cut the body of the lobster
in half lengthways. Remove the
stomach sac from behind the eyes,
the intestinal canal and the gills.
Carefully remove the meat from the
body, reserving the shells. Crack
the claws with the back of a cook’s
knife and remove the meat.
Heat the milk, cream and stock together. Heat the oil and butter and add the shallot. Gently sweat over a low heat for 5 minutes, then add the garlic. Cook for a further minute and add the flour. Stir well then start to add the hot liquid mixture gradually so it comes together to make a light, smooth béchamel sauce. Stir in around 20g of the Gruyère.
Preheat the grill. Cut the lobster meat into cubes, loosely fold into the béchamel, then add the chopped parsley and pile into the shells. Top with the rest of the Gruyère and place under the grill until just pale golden. Scatter with the parsley leaves and dust with sumac or unsmoked paprika. Serve with French fries, if you wish.
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