We’re pretty sure this isn’t the classic recipe but it was a lovely meal to end our holiday at home. Tomorrow we both go back to work, but tonight it was deliciousness all the way. We served this with a classic green salad, home-made chips and a fabulous wine that we bought on summer holidays in France last year.
Wine suggestion: a decadent dish requires a similar wine. Vintage Champagne is often suggested for lobster and works well, so does a good Premier Cru white Burgundy. On the same level though is good Jura Chardonnay and so we opened our last bottle of Domaine Labet’s “en Billat” 2016. Crunchy ripe apples, stony limestone and almond kernals, pears, quince, nuts and hints of buttery toast; quite extraordinary. We wish we had the will power to cellar these wines for longer … but keep on getting tempted.
Lobster with Thermidor butter – serves 2
- 150ml white wine
- 1 shallot, finely chopped
- a handful of chopped tarragon
- a handful of chopped parsley
- 1 tsp Dijon mustard
- ½ a lemon, juiced
- a pinch of paprika
- a dash of Tabasco sauce
- 5 tbsp grated Parmesan
- 140g softened butter
- 2 cooked lobsters
Put the wine and the shallot into a small pan and bring to the boil. Reduce until almost dry, then cool.
Mix together the tarragon, parsley, Dijon mustard, lemon juice, paprika, Tabasco, Parmesan, the shallot mixture and the butter. Roll into a log, wrap in clingfilm and chill to harden.
Snap the claws off the lobsters. Cut the lobsters in half with a heavy knife then wash the head cavity under cold water and dry with kitchen towels.
Put the lobsters, cut side up, on a baking tray. Crack the claws and pick out all the meat, then stuff it into the head cavities.
Heat the grill to high. Slice the butter into thin rounds and lay along the lobsters to cover the meat. Grill for about 5 minutes or until the butter is bubbling and starting to brown. Pour any butter on the tray over the lobster before serving.
(Original recipe from BBC Olive Magazine, August 2011.)
Jono & Jules do food & wine 
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