Serves 4

Preparation time: 1 hour

Cooking time: 10 minutes

 

Ingredients

2 x 700g Lobsters

 

Lobster Tails

85g gruyere or comte cheese

2 x large king scallops

12.5g Panko (Japanese breadcrumbs)

 

Fish Cream Sauce

1 fennel bulb

1 clove garlic, 1 stick celery, 1 onion

200ml white wine

200ml fish stock

35ml brandy

2 star anise

400ml double cream

 

Thermidor Sauce

2/3rds of fish cream sauce (prepared from above)

10g English mustard

 

Lobster & Prawn pie

70g Greenland prawns

35g capers

2 Maris piper potatoes, peeled, chopped and mashed with 25g unsalted butter

 

Crispy claws

1 egg, beaten

1 tbsp plain flour

12.5g Panko

 

Salsa

35g brown shrimp

6 blush tomatoes, finely chopped

1 red onion, finely chopped

5g coriander, finely chopped

10g dill, finely chopped

10g basil, finely chopped

Squeeze of fresh lemon juice

 

Method

Preheat fryer to 180°C

Preheat oven to 200°C

 

Lobster

Stab the lobsters through the back of the head and then add to boiling water for eight minutes.

Remove and run under cold water until cold.

Cut each lobster in half, directly through the back of the lobster, discarding the brain and the tract pipe.

Crack the claws and arms and remove the meat – keep the claws whole.

Remove the tails with the meat inside the shell.

Once completed on all the lobster halves, flip the tails over so the red tail meat is showing.

 

Fish cream sauce

Peel and slice the onion, fennel bulb, garlic and celery.  Cook for 5 minutes on a low heat, stirring occasionally so as not to colour too much.  Add the wine, fish stock, brandy and star anise, reduce by half and then add the double cream.  Bring to the boil, season well and drain.  Divide the sauce into two pans, one third in one (Fish cream sauce) and two thirds in the other (for the Thermidor sauce).

 

Thermidor Sauce

Add the mustard to the pan with the two thirds fish cream sauce and bring to a boil.  Set aside.

 

Lobster tails

Chop the scallops into quarters.  Remove the meat from the lobster tail shell and chop into three nuggets.  Place the meat back into the shell, alternating with the scallop quarters.  Add the cheese onto the lobster tails.  Pour over the Thermidor sauce and top with the Panko breadcrumbs and set aside until needed.

 

Lobster and Prawn pie

Use a small dish, approximately 5cm x 5cm.  Put the capers, prawns and two nuggets of the arm meat from the lobster in the pie dish. Add a few drops of the fish cream sauce and top with the mash.  Place into a preheated oven for 4 minutes, then place the tails in the oven too and cook for a further 6 minutes.

 

Crispy Claws

Flour the claws, shells removed, then coat in the beaten egg and then the Panko breadcrumbs. When the pie comes out of the oven, pop the claw into the fryer and cook for 3 minutes.

 

Salsa

Mix all the ingredients together.

 

To serve

Plate as pictured.  Serve with the leftover Thermidor sauce.