Lobster thermidor

Ingredients

• 2 Moray Seafoods Scottish Lobsters (600-800g)
• 300ml white wine sauce
• 2 egg yolk
• 1 tsp English mustard
• 30g butter
• 1 tsp chopped flat leaf parsley

Preparation

1. If Lobsters are frozen defrost in fridge using package guidelines ready for cooking.
2. Add lobster to a pan of plenty boiling water which has 10g's of salt per litre. Once the water has returned to the boil cook for 15 minutes. Remove and allow to cool and drain on a tray, once cool wrap with cling and place in fridge. This can be done the day before or in the morning.
3. Chef Tip: 500g Lobster allow 10 minutes cooking time. 1kg Lobster allow 20 minutes cooking time.
4. Remove claws and legs from lobster's, split the lobster's in half lengthways. Crack claws and remove meat keeping whole. Remove the meat from half tail shells (discard the internal tract that runs down the back) cut tail meat into thick slices. Remove all parts in the head end shells and discard.Wash all 4 half shells and dry well.
5. Place half shells on a metal tray ready.

Cooking Directions

1. Place egg yolks with 2 tbs water and mustard in a stainless steel bowl, whisk well.
2. Place over a pan of simmering water, make sure the simmering water is not touching the base of the bowl, whisk until fluffy and thick, remove from heat.
3. Heat up white wine sauce and add to egg mixture whisking in, check seasoning.
4. Melt butter in a pan and add lobster tail pieces and claws, heat quickly without any colour, season.
5. Pre-heat grill at this stage.
6. Place a little sauce in the base of each shell, divide the tail pieces of lobster in the tail end and the claw in the head end, coat with sauce and place under grill to glaze.
7. Place on warm service plates and garnish with roughly chopped parsley