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  • 2 cooked lobsters
    (about 500g each), defrosted if frozen, reserve the shell and scraps for the sauce (below)
  • chips
    or boiled baby potatoes and a green salad, to serve

For the sauce

Nutrition: Per serving (2)

  • kcal679
  • fat46g
  • saturates27g
  • carbs6g
  • sugars6g
  • fibre2g
  • protein51g
  • salt2.6g
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Method

  • step 1

    Snap the claws and smaller legs away from each lobster. Cut the main section in half lengthways using a large chef’s knife, and scoop the contents of the head cavities into a bowl, then remove the dark vein from the tail meat and discard. Remove the tail meat, chop into large chunks and put in another bowl. Lay the empty shells cut-side up on a baking tray and set aside.

  • step 2

    Crack the claws and knuckles, then pick out all the meat using a skewer or lobster pick. Roughly chop and add to the bowl with the tail meat. Put any shards of shell into the bowl with the head meat. Use a rolling pin to roll along the length of the small, spindly legs and push out the meat, then tip into the bowl with the claw and tail meat. Again, put any broken shells into the bowl with the head meat. The lobster can an be prepped up to a day before. Cover and chill the meat and broken shells until needed.

  • step 3

    To make the sauce, heat the butter in a large saucepan over a medium heat and cook the shallots for 5-6 mins until soft and golden. Add the broken shells and head meat, then turn up the heat and cook for 2 mins more. Splash in the wine or vermouth and bubble for 2 mins to reduce. Pour over the stock and cream, bring to the boil, then continue to cook for 10-12 mins until the mixture has reduced and thickened. Turn the heat off and leave to cool slightly, then pour into another saucepan through a fine mesh sieve, pressing the shells and meat against the mesh with the back of a spoon to extract all the sauce. Stir in the mustard and lemon juice, then taste for seasoning. The sauce can be made the day before, covered and kept chilled.

  • step 4

    Heat the grill to high. Spoon the claw and tail meat into the empty reserved shells. Reheat the sauce over a low heat until warmed through, if needed, then stir through the herbs. Spoon the sauce over the lobster meat in the shells, then sprinkle with the parmesan and put under the grill for 4-5 mins until the sauce is bubbling and the cheese lightly golden. Serve with chips or boiled small potatoes and a green salad.

Recipe from Good Food magazine, November 2021

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.4 out of 5.5 ratings

dkaskew19907

question

If you can make the sauce the day before, how do you incorporate all the shards of shell etc, which come from the prep of the lobster itself? Does this mean you can prep the lobster meat the day before as well?

goodfoodteam avatar
goodfoodteam

Hello, yes you can prep the lobster meat and chill covered in the fridge for up to 24 hours. Then make the sauce, cool and chill in the fridge until ready to cook and serve together with the lobster meat. Thanks for your question - Good Food Team

karenatkinson5398260

question

When you say use ‘cooked lobster’, do the frozen ones come already cooked?

chrisjfinlay

question

I find that the sauce isn't really thickening much; it's reducing for sure but it doesn't seem to the "thick". How thick should it be?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. It should end up about the thickness between single and double cream. A wide saucepan will help it reduce it more quickly. We hope this helps. Best wishes, BBC Good Food Team.

amandaoliver

Made this for the first time and it was delicious

v8rzbs8br7AaoxmcG4

I have used this recipe twice now with a delicious outcome and no complaints. The only step I changed was from step three “ Turn the heat off and leave to cool slightly, then pour into another saucepan through a fine mesh sieve, pressing the shells and meat against the mesh with the back of a spoon…

czeshirecat

So you ate all the shells too? O.O

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