Lobster “Kinda” Thermidor With Fresh Loved Pasta…..

By Simon  , , , ,   

September 29, 2014

Classic combinations, sweet lobster meat bathing in a rich mustard, tarragon and salty parmesan, gruyere and rich cheddar sauce with fresh & loved lightly cooked pasta, topped with crunchy black pepper breadcrumbs. What a dish, hearty, moorish a truly inspired dish to share. Lobster "kinda" thermidor.........

  • Prep: 30 mins
  • Cook: 1 hr
  • Yields: 4 Generous


2 Large Fresh Lobster

1 Large Pan of rapidly boiling water, salted

3 Sprig Fresh picked Bronze fennel tips

400 Grams Fresh made pasta

3 Heaped tbsp Unsalted butter

1 Medium Shallot

1 Splash White wine

50 Grams Plain flour

300 ml Milk

2 tbsp English mustard

1 tsp Cayenne pepper

1 Handful Picked leaves of tarragon

200 Grams Greek yogurt

1 Handful Grated gruyere cheese

1 Handful Grated cheddar cheese

1 Handful Grated parmesan cheese

40 Grams Fresh breadcrumbs


Yay for the Scottish lobster, they get my "YES" vote..... In a large pan of salted, rapidly boiling water add a few sprigs of bronzed fennel tips.  Plunge the lobster in, immersing completely, wait for the water to return to the boil and cook for 15 minutes, according to size.  Drain and place to cool a little.  Leave the pan ticking over to cook the fresh pasta later.

Get a groovy looking oven and flameproof casserole dish and over a medium heat add the butter and finely chopped shallot, sauté until soft about 5 minutes, add the wine and cook until most of the liquid has evaporated, stirring continuously.  Stir in the flour and cook for 1 minute, then add the milk, whisking until you have a silky smooth thickened sauce.  Stir in the mustard, cayenne, tarragon and yogurt until well blended and take off the heat for a moment and prepare your lobster meat.  Remove the succulent meat from the tail and claws, chopping the meat into nice bite sized chunks.  Reserve the lobster head and wash under warm water.

Turn up the heat under the reserved pan of water and bring it to a rapid boil, remove the fennel tips.  With the water rapidly boiling cook your fresh pasta, lid off, 2-3 minutes until just cooked.  If using dried pasta cook according to packet instructions.  Add the cooked pasta to the sauce along with the cheese and lobster meat, gently combine until melted and if the sauce is heavy, loosen with a little pasta water.  Taste and adjust for seasoning.

Scatter with a generous layer of  breadcrumbs seasoned in black pepper and a dusting of coarsely grated parmesan.  Place in a pre heated oven 180c or under a hot grill until the top is crunchy and golden brown.

Serve to the table with a few sprigs of tarragon and dress the dish with a reserved lobster head.  Totally epic and watch with a open heart as your dish is devoured in front of your very eyes.



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