Lobster Omelette ‘Thermidor’

This dish is certainly not British; in fact, it’s very French. So why is it featured in this book? Because I would like this to become a Great British Classic of the future. After all, the best lobsters are found in Scottish waters, the sauce is flavoured with English mustard and the eggs are home-laid.

The basic idea has been taken from the French. The ‘real’ thermidor consists of halved lobsters, the meat presented in the shell, glazed with a cheese sauce flavoured with English mu