These lobsters are cooked and ready to eat , making them ideal for surf and turf.

Cooking Tip

• Insert a sharp knife into the back of the head and slice down to the tail to cut in half.

Recipe Idea

Lobster Thermidor

Ingredients
450ml milk
I chopped onion
1 bay leaf
bouquet garni
150ml white wine
3x cooked lobsters in halves
125g butter
50g plain flour
2 tsp Dijon mustard
2 egg yolks
142ml single cream
2 teaspoons lemon juice
2 tbsp. chopped parsley
50g fresh breadcrumbs
75g grated Parmesan

Method
Boil the milk, onion, bay leaf and bouquet garni. Remove from heat and leave to infuse.
Simmer the wine in a small pan for 3 mins.
Remove the lobster meat from the shells and cut into 1 cm pieces.
Melt butter in another pan and stir in flour, cook for 1 minute. Strain the infused milk and slowly beat into the roux. Add the wine, bring to boil then simmer for 4 mins. Leave to cool then add mustard, egg yolks, cream, lemon juice, parsley, salt and pepper. Stir the lobster meat into the sauce and spoon into the shells. Top with breadcrumbs and Parmesan. Place on a baking tray and bake in 200C oven for 8-10 mins. Garnish with lemon wedges and parsley.

Serves 6