x clove Garlic (for the garlic butter)
x cloves slow roasted Garlic
x handful of Mixed Salad Leaves
x tsp Parsley (chopped)
For the Thermidor Sauce
x A good pinch of Dill (chopped)
g Fresh grated Parmesan
x heaped tsp English Mustard
A good pinch of Tarragon (chopped)
A good pinch of Parsley (chopped)
1. Prior to cooking this dish you need to make the thermidor sauce - heat the butter in a pan and cook off the shallots for 5 minutes until translucent.
2. Add the wine and reduce by half.
3. Now add the chicken stock, double cream and bring to the boil.
4. Then stir in the mustard, Grated Parmesan and season with salt and pepper.
5. Finally add the parsley, tarragon and dill. Remove from heat and chill.
6. Now make some garlic butter by crushing the garlic and mixing it in to the softened butter.
7. Fill a pan with water and bring to the boil. Add the rosemary, thyme, roasted garlic and the lobster. Boil for 15 minutes.
8. Remove the lobster and allow to cool. Remove the tentacles and cut in half.
9. Remove the sack from the head and the dark vein from down the tail.
10. Place the two halves on a baking tray and spread garlic butter over one half and thermidor sauce and grated cheese over the other.
11. Cook in a hot oven for 6 minutes.
12. Add the shell on prawns to the baking tray and a knob of butter, then cook for another 4 minutes.
13. Serve with a side of skinny fries and a handful of mixed leaves topped with your favourite salad dressing.
14. Garnish with wedges of lemon and a sprinkle of chopped parsley.