You will need:
For the lobsters (one portion):
One whole lobster
Smoked Paprika (as needed)
Basmati Rice 150g
Gruyere Cheese 20g
For the Thermidor sauce (five portions):
Plain flour 250g
Milk semi-skimmed 250ml
Butter unsalted 30g
Double cream 50ml
English mustard 6g
Gruyere cheese 25g
Dice the onion, melt the butter in a thick bottomed pan and sweat off the onions until translucent.
Add the flour and cook gently for 2-3 minutes until a paste forms (this is called a Roux!)
Add the milk to the Roux gradually, stirring as you go until you get a smooth sauce.
Add in Brandy, mustard, cheese and cream.
Keep stirring and bring back to a simmer, cook-out for two minutes.
Cut the lobster in half and pick out the tail meat, crack the claws and remove the claw meat (try to keep in one piece but don’t worry if it breaks!)
With 100g of sauce, cut the tail into chunks and mix with sauce, put the saucy chunks back into the tail shell, place the claw meat into the body cavity and also sauce this.
Sprinkle some cheese over the sauced meat then finish with paprika.
Place in the oven at 190c fan for 8 to 10 minutes until hot, try flashing under a grill to further crisp the cheesy topping!
Rice, watercress and lemon will make this dish pop! Enjoy!