Updated: Dec 16, 2021
Recipe from: Love Seafood
Prep: 20 mins / Cooking: 10 mins / Serves: 4
For an extra special seafood dish which will work well on your festive table or as a treat at Hogmanay, this recipe is a delicious treat. Bring class, sophistication and the best of Scottish seafood to your table with Lobster Thermidor. Provided by Love Seafood who focus on bringing Scottish seafood to a wider audience with delicious and easy-to-follow recipes.
2 whole cooked lobster, meat removed and shells cleaned
2 tbsp butter
2 shallots, finely minced
1 garlic clove, minced
2 tbsp plain flour
2 tbsp dry white wine
50ml double cream
100g Parmesan cheese, grated
50g Gruyere cheese, grated
Handful of chopped parsley, plus extra to garnish
1 tbsp Dijon mustard
Lemons, to serve
Melt the butter in a high-sided frying pan. Add the shallots and garlic and gently cook for a few minutes until softened.
Add the flour, whisk to combine and cook for a further 2 minutes.
Add the white wine then slowly whisk in the milk. Bring up to the boil then immediately reduce the heat to simmer for a few minutes until the sauce has thickened enough to coat the back of a spoon.
Slowly add the cream, stirring until combined.
Remove from the heat and stir in the Parmesan, Gruyere, mustard and parsley. Season with black pepper and allow the cheese to melt before folding in the chopped lobster meat.
Fill the shells evenly with the mixture and place them on a baking sheet under a preheated grill for 8 -10 minutes, or until the mixture is bubbling.
Garnish with a little parsley and serve with the lemons.