Chilli lobster thermidor

Name: Chilli lobster thermidor (Homard thermidor au piment)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves: 4
Cuisine: French
Ingredients: sea salt and freshly ground black pepper; 1 tsp Dijon mustard; (1 lb 10 oz—2 lb 4 oz) in total 85 g (3 oz) butter; 85 g (3 oz) Parmesan cheese, grated; 2 live lobsters, about 750 g—1 kg; 1 garlic clove, finely chopped; bunch of fresh parsley, chopped; 25 g (1 oz) flour; 2 shallots, chopped; 1 fresh red chilli, deseeded and diced; 100 ml (3½ fl oz) white wine

Homard thermidor au piment

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

New Bistro

By Fran Warde

Published 2009

About

Sometimes lobsters can be picked up for a song; that’s when I get cooking this recipe, although I miss out the chilli for the kids! I like to serve it with a green salad.

Ingredients

2 live lobsters, about 750 g—1 kg
(1 lb

Europe
France
Aquitaine
Fish course
Pescatarian
Mediterranean

Method

Heat a pan of water large enough to take both lobsters. When the water is boiling, add the lobsters, cover and cook for 12 minutes. Remove the lobsters and continue to boil, reducing the lobster stock to 300 ml (½ pint