Lobster Thermidor

We bought a few frozen cooked lobsters from Lidl's recently.  Great value at only £5.99 each.  A couple of them came out of the freezer yesterday for this evening's Lobster Thermidor.

I softened a finely chopped shallot in about 25g of butter.  Once soft I added 100ml of white wine, 500ml of fish stock and about 200ml of double cream.  This was reduced by half on a fairly high heat.

Whilst this was reducing I cut each of the lobsters in half, removed the white meat from the tails and claws and then returned the chopped meat into just one of the halves.  The goo from the head I discarded.

Once the sauce had reduced I added a good handful of chopped parsley, about half a teaspoon of English mustard and the juice of a lemon.  Seasoned with sea salt and pepper.  The sauce was then spooned over the meat in the shells.

A good grating of parmesan cheese over the top and then under a hot grill for a few minutes to turn the cheese golden brown and heat the lobster meat through.

I served it with some frites and minted mushy peas.  Scrummy!