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Lobster Thermidor and Caesar Salad
Luxurious lobster thermidor served with a crisp romaine Caesar salad and homemade croutons.
Seafood
Main Course
French
Salad
Lobster
Estimated Nutrition
Calories
1208.8
kcal / serving
4835.2 kcal total
Carbs
22
g
per serving
88 g total
Fat
106.4
g
per serving
425.6 g total
Protein
35.6
g
per serving
142.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
0.5
tsp
English Mustard
null
1
tbsp
Dijon Mustard
null
Dairy
25
g
Butter
null
110
ml
Double Cream
null
25
g
Parmesan
grated, for lobster topping
4
piece
Egg Yolks
free-range
4
tbsp
Parmesan
grated, for salad
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
2
slice
Country Bread
thick slices, cut into 2cm cubes
Liquids
3
tbsp
Brandy
null
2
tbsp
White Wine
for the lobster
150
ml
Fish Stock
null
150
ml
White Wine
for the salad dressing
NutsSeeds
2
tbsp
Flat leaf Parsley
chopped, fresh
1
package
Sea Salt
to taste
1
package
Black Pepper
freshly ground, to taste
2
clove
Garlic
peeled
4
tbsp
Flat leaf Parsley
chopped, fresh, for salad
OilsFats
150
ml
Extra Virgin Olive Oil
plus extra for frying
150
ml
Rapeseed Oil
null
Seafood
2
piece
Lobster
750g each, pre-cooked
3
piece
Anchovy Fillets
roughly chopped
Vegetables
1
piece
Shallot
peeled and finely chopped
1
head
Romaine Lettuce
roughly chopped
Method
1
Cut the lobster in half and remove meat from claws, tail, and head.
2
Chop meat into bitesize pieces and return them to the shell.
3
Sauté shallots in butter until softened.
4
Simmer brandy, wine, stock, and cream until reduced by half.
5
Stir in mustard, herbs, and lemon juice then season.
6
Preheat the grill to high.
7
Spoon sauce over lobster, top with parmesan, and grill for 4 minutes until golden.
8
Simmer garlic in white wine for 5 minutes until soft.
9
Mix garlic wine with mustard, egg yolks, and anchovies then blend until smooth.
10
Gradually whisk in olive and rapeseed oils until emulsified then season.
11
Coat 2cm bread cubes in oil and seasonings.
12
Fry croutons for 3 minutes until golden-brown and crispy.
13
Toss lettuce, parsley, croutons, dressing, and parmesan together.
14
Serve the lobster immediately alongside the fresh salad.