Hummer Thermidor

Ingredients

• 800 g lobster (1 lobster)
• 1 parsley root
• 1 stalk Celery
• 1 Carrot
• 1 onion
• 3 sprigs parsley
• 1 bay leaf
• 2 thyme sprigs
• 100 ml White wine
• 40 ml cognac
• 1 shallot (finely diced)
• 1 tbsp butter
• 400 ml fish stock
• 50 ml white wine
• 4 tbsp béchamel sauce (store-bought or homemade)
• 0.5 tsp sharp mustard
• Salt
• Cayenne pepper
• 2 tbsp heavy cream
• 50 g grated cheese

Instructions

1. 1.

   Peel and roughly dice the vegetables.

2. 2.

   Bring 1.5 l water and 100 ml white wine to a boil, add the vegetables, parsley, thyme, and bay leaf. Season with salt and pepper and simmer for about 15 minutes.

3. 3.

   Dip the lobster head forward into the broth and cook for about 8-10 minutes depending on size. Remove and shock in cold water. Split lengthwise in the middle with a large sharp knife. Separate tail meat and claw flesh. Slice thickly and marinate with cognac. Clean the shell, dry, and place on parchment-lined baking sheet. Preheat grill.

4. 4.

   Sauté shallots in hot butter, deglaze with 50 ml white wine. Reduce and add fish stock. Reduce to a quarter, stir in béchamel sauce. Strain through a sieve and add mustard. Season with salt and cayenne pepper.

5. 5.

   Fill the shell halves with some sauce and place marinated meat on top. Stir heavy cream into remaining sauce and pour over the meat. Sprinkle cheese and grill for about 4 minutes until gratinated.