Lobster Thermidor

Ingredients

• 4 live lobsters, approximative 675 g (1 1/2 lbs) each
• 30 g (1 oz) butter
• 1 chopped shallot
• 15 g (1 tbsp) flour
• 125 ml (1/2 cup) fish fumet
• 125 ml (1 cup) 35% cream
• 5 g (1 tsp) Dijon mustard
• 60 g (2 oz) grated Gruyère-style cheese
• Salt and pepper to taste

Preparation

• In a saucepan, brown the shallot in the butter.
• Add the flour and cook gently for one minute.
• Pour in the fish stock and 35% cream, bring to the boil and simmer for 2 minutes, while stirring with a whisk.
• Remove from heat. Add mustard, check seasoning and set aside.
• To shell lobster, remove claws and shell.
• Cut lobster body in half lengthwise. Carefully remove the meat and dice it.
• Clean the shells and place them on a baking sheet.
• Gently toss the diced lobster with the sauce and spoon the mixture into the shell halves.
• Cover with grated cheese.
• Place in the oven under broil and serve immediately.