Recipe from Keelan McMichael of The Poacher’s Pocket, Lisbane
Preparation Time 10 minutes
Cooking Time 15 minutes
- 1 lobster
- 30g butter
- 1 finely chopped shallot
- 300ml fish stock
- 1 tablespoon English mustard
- 1 glass white wine
- 100ml double cream
- Â½ lemon
- 2 tablespoon chopped parsley
- Grated gruyere or parmesan cheese to garnish
Main InstructionsBack To All Recipes
- If cooking the lobster yourself - Bring a large pan of water to the boil and add a handful of salt. Put the lobster into the boiling water for 2 minutes. Then remove and leave to cool for few minutes.
- Cut the lobster in half, starting at the head and working towards the tail. Remove the claws and put into the pan of boiling water for five minutes then Leave them to cool before removing the meat. While the claws are cooling, remove all the meat from the halved body.
- Melt the butter in a hot pan, add the shallots and cook until softened. Add the stock, white wine and double cream and bring to the boil. Reduce by half. Add the mustard, parsley, lemon juice and season with salt and pepper.
- Add the lobster meat and claws to the sauce. Spoon the mixture back into the lobster body and sprinkle with the grated gruyere or parmesan. Place on a baking tray under a pre heated grill until golden
- Sprinkle with some fresh herbs and serve straight away while hot.