And now for our New Year's Eve/Wedding Anniversary main course, if we were not going out it just had to be lobster, we both love it and Hubby had the brain wave of making a day of it, we were going to Borough Market, get some lunch and buy our lobster. Then he decided that it would be more fun to get up at the crack of dawn and head off to Billingsgate Market, I was so not up for this idea, so rather hastily found a very lovely fishmonger nearby to purchase our lobster from.
Once located, I packed Hubby & Luca off to bring home the lobster, which Hubby and Luca affectionately named Sebastian !!!
There was a little disagreement on the night, as I wanted Hubby to follow The Ivy recipe and he decided that he was doing the James Martin recipe, he won, as he was doing the cooking and I have to say, it was completely and utterly gorgeous, so well done Hubby and thank you.
Hubby was a little worried about cooking the lobster and spoiling it, it was our first attempt at lobster and it would of spoilt the whole evening if it had of gone wrong, but one thing about my Hubby is and one of the things I love about him, is his confidence in the kitchen and his wonderful ability at cooking, he is a natural. So all went well and it was delicious.
So this leads me to one of our New Year resolutions, we are writing up a list of all the foods that we want to try and a list of new foods that we want to cook. One of my achievements this year, is to learn to make every type of pastry I can, as pastry is still my weak point. So heres to successful baking in 2012.
Buon appetito
Ingredients
1x750g/1½lb lobster, cooked
20g/¾oz fresh parmesan, grated
For the sauce
30g/1oz butter
1 shallot, finely chopped
1x284ml/10fl oz tub fresh fish stock
55ml/2fl oz white wine
100ml/3½ fl oz double cream
½ tsp English mustard
2 tbsp chopped parsley
½ lemon, juice only
salt
freshly ground black pepper
Preparation method
Cut the lobster in half (our lovely new fishmonger had already done this for us) and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
For the sauce
Put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.
Pre-heat the grill and spoon the sauce over the lobster meat.
Sprinkle with the grated parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.
