Lobster Thermidor

Lobster Thermidoris one of the tastiest dishes with a creamy texture imparting the flavours of lobster with mustard and wine

Ingredients

• 1 lobster

• 20 g butter

• 10 ml oil

• 10 g garlic, chopped

• 20 g onion, chopped

• 10 g leeks, chopped

• 30 ml white wine

• 1 tsp mustard

• few sprigs thyme

• 40 ml cream

• 25 g Parmesan cheese

• 25 g white sauce

• 50 g boiled rice

• 5 g green zucchini

• 5 g yellow zucchini

• 10 g brocolli

• 20 g mushroom

• 10 g carrot

• 5 g beans

• 5 g salt

• 2 g pepper

• 10 g parsley

• 30 g mashed potatoes

Method

De-shell the lobster and cut the flesh into cubes and keep aside.

Blanch the lobster shell and let it dry or pat-dry with a kitchen towel.

Blanch all the vegetables, except mushroom, and keep aside.

Keep the mashed potato and buttered rice (boiled and tossed in butter with chopped parsley) ready and keep aside.

Now heat a pan, add oil, garlic, leeks and onions, sauté well.

Add the mushroom and sauté well for few seconds, now add the de-shelled lobster meat which is cut into chunks,

cook for few minutes, add mustard, wine, herbs and stir-fry.

Now add the white sauce, cream and cheese, cook for a few seconds, adjust seasoning: salt and pepper.

Now take shell and pour the prepared creamy lobster in between the shell, top it with cheese and gratinate or bake it for to 2 to 3 minutes.

Now start plating it by placing mashed potato and sautéed vegetables in a plate with buttered rice on the side.

Transfer the baked lobster on to the plate and serve hot.