2 (675 g) 1 1/2 lb) lobsters
1/3 cup (75 g) butter
1 shallot, finely chopped
1/3 cup (50 g) plain flour (All purpose)
4 tablespoons dry white wine
1 1/4 cup (1/2 pint) 300 ml fish stock
1 teaspoon prepared English mustard
salt and freshly ground pepper
juice of 2 lemon
4 tablespoons wholemeal breadcrumbs,browned in a little butter
1 tablespoon chopped parsley
1/3 cup (75 g) butter
1 shallot, finely chopped
1/3 cup (50 g) plain flour (All purpose)
4 tablespoons dry white wine
1 1/4 cup (1/2 pint) 300 ml fish stock
1 teaspoon prepared English mustard
salt and freshly ground pepper
juice of 2 lemon
4 tablespoons wholemeal breadcrumbs,browned in a little butter
1 tablespoon chopped parsley
method
1. Cook the lobsters, if they are not already cooked.
2. Open out the lobster back-side down and, with a strong sharp knife, cut in half lengthways, taking care not to damage the shell
3. Extract the meat from the body and claws,. Reserve the lobster shells and oil lightly.
4. Chop up the lobster meat, and gently saute in 25g (l oz) of the butter for 4 minutes, turning all the time, then set aside.
5. Melt the remaining butter in a saucepan and gently cook the very finely chopped shallot, then add the flour and cook for 1 to 2 minutes. Gradually stir in the wine and fish stock to make a thick sauce, then add the mustard, salt and pepper to taste, and a little lemon juice, if desired.
6. Fold the lobster meat into this sauce, and pour into the lightly oiled lobster shells.
7. Sprinkle the browned breadcrumbs over the mixture in the shells, and brown under a hot grill until golden and bubbling. Sprinkle with the chopped parsley and serve immediately with really fresh bread and a crisp green salad.
2. Open out the lobster back-side down and, with a strong sharp knife, cut in half lengthways, taking care not to damage the shell
3. Extract the meat from the body and claws,. Reserve the lobster shells and oil lightly.
4. Chop up the lobster meat, and gently saute in 25g (l oz) of the butter for 4 minutes, turning all the time, then set aside.
5. Melt the remaining butter in a saucepan and gently cook the very finely chopped shallot, then add the flour and cook for 1 to 2 minutes. Gradually stir in the wine and fish stock to make a thick sauce, then add the mustard, salt and pepper to taste, and a little lemon juice, if desired.
6. Fold the lobster meat into this sauce, and pour into the lightly oiled lobster shells.
7. Sprinkle the browned breadcrumbs over the mixture in the shells, and brown under a hot grill until golden and bubbling. Sprinkle with the chopped parsley and serve immediately with really fresh bread and a crisp green salad.
serving amount
serves 4
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