x tablespoons olive oil
x large pinch ground nutmeg
x tablespoons double cream
x tablespoon chopped fresh parsley
Cornish Seasalt and pepper
This takes quite a while but is well worth the effort
1. Bring a large pan of water to the boil, drop in your lobster and simmer for 18 minutes. Remove the lobster and set aside to cool. When cool enough to handle, cut the lobster in half down the middle.
2. Remove the meat from the lobster making sure you discard the little stomach sack from the head and the threadlike intestines. Dice the meat and set aside.
3. Using a hammer break up the shell and put in a clean saucepan along with the fish stock, nutmeg, parsley stalks, Bay leaves and a little salt and pepper.
4. Bring to the boil and simmer for 20 minutes. Drain this through a fine sieve into a jug. In a small frying pan, heat the olive oil, fry the onion for 5 minutes then add the lobster meat, brandy the juice of the lemon and parsley, stir and cook for 3 minutes, then remove from heat.
5. In yet another clean saucepan, melt the butter, add the flour and cook for 4 minutes, stirring continuously. To this slowly add the fish stock, at a drop at a time, stirring throughout to avoid lumps. When hot and of smooth consistency add the contents of your frying pan along with the double cream. Stir and heat through.
6. When hot, taste and season with salt and pepper if necessary, and serve immediately with crusty French bread.
Handy Hint: If you're a little squeamish about dealing with a live lobster let us to this for you. Fish for Thought can cook and prepare your lobster leaving you to do the creative bit and wow your friends.