Classic Lobster Thermidor with Creamy Mustard Sauce

Prepare the lobster by snapping the claws and smaller legs away from the bodies. Use a large chef’s knife to cut the main section in half lengthways. Scoop the contents of the head cavities into a bowl. Remove and discard the dark vein from the tail meat. Carefully remove the tail meat, chop it into large chunks, and place it in a separate bowl. Arrange the empty shells cut-side up on a baking tray.

Crack the claws and knuckles, then pick out all the meat using a skewer or lobster pick. Roughly chop this meat and add it to the bowl with the tail meat. Use a rolling pin to roll along the length of the small legs to push out the meat, adding it to the main meat bowl. Place all broken shell shards and the reserved head meat into a separate bowl for the sauce base.

To make the sauce, melt the butter in a large saucepan over medium heat and sauté the shallots for 5-6 minutes until soft and golden. Add the broken shells and head meat, then increase the heat and cook for 2 minutes. Pour in the wine or vermouth and simmer for 2 minutes to reduce. Add the fish stock and double cream, bring to a boil, and cook for 10-12 minutes until the mixture has thickened. Strain the sauce through a fine mesh sieve into a clean pan, pressing the shells firmly to extract all the flavor. Stir in the mustard and lemon juice, then season to taste.

Preheat your grill to high. Spoon the lobster meat back into the empty reserved shells. Gently reheat the sauce over low heat, then stir in the chopped parsley. Spoon the sauce generously over the lobster meat in the shells and sprinkle with the grated Parmesan. Grill for 4-5 minutes until the sauce is bubbling and the cheese is lightly golden. Serve immediately with baby potatoes and a fresh green salad.