- Preparation and cooking time
- Total time
- A little effort
- Serves 2
- 40g butter
- 20g plain flour
- 350ml whole milk
- 1 long shallot, finely chopped
- 100ml white wine
- a handful of leaves tarragon
- 1 tsp Dijon mustard
- 45g parmesan, finely grated, plus a little extra
- ½ tsp smoked paprika, plus a sprinkle
- 1 large cooked lobster
- a handful flat-leaf parsley, chopped
- lemon wedges, to serve
- STEP 1
Melt 20g of the butter in a pan. Once foaming, mix in the flour and cook for a few minutes. Gradually add the milk a splash at a time, whisking throughout, only adding more once it is fully incorporated. Season and simmer for 5 minutes, then remove from the heat.
- STEP 2
Melt the remaining butter in a small frying pan and gently cook the shallot for 5 minutes until softened. Add the white wine and bubble for a few minutes before adding the tarragon, dijon, parmesan and paprika. Stir this into the white sauce you made and season.
- STEP 3
Use a sharp knife to cut the lobster in half, splitting the head and tail down the middle. Use a teaspoon to remove all of the tail meat, and bash the claw to remove that meat too. Roughly chop the meat and mix it into the sauce.
- STEP 4
Heat the grill to high. Put the empty lobster shells onto a baking tray and spoon the lobster meat back into the shell. Sprinkle over a little more parmesan and a pinch more paprika, and bubble under the grill for 4-5 minutes or until golden.
- STEP 5
Sprinkle with parsley and serve with a green salad, lemon wedges and crusty bread.