Ingredients

• 1.5kg/3lb 5oz whole cooked lobster
• cut in half lengthways
• meat removed
• shells cleaned and reserved
• 50g/1¾oz butter
• 2 shallots
• finely chopped
• 125ml/4fl oz white wine
• 500ml/18fl oz fish stock
• 250ml/9fl oz double cream
• 1 tsp Dijon mustard
• 100g/3½oz chanterelle mushrooms
• cleaned
• 2 tbsp roughly chopped flatleaf parsley
• squeeze lemon juice
• 25g/1oz grated Parmesan
• 2 free-range egg yolks
• 25g/1oz fresh breadcrumbs
• 4 King Edward potatoes
• peeled and cut into matchsticks
• vegetable oil
• for deep frying
• sea salt and freshly ground black pepper

Directions

• Preheat the grill to its highest setting. Place the lobster shells onto a large baking tray and set aside.
• Heat half of the butter in a frying pan over a medium heat until foaming. Fry the shallots for 3-4 minutes
• until softened.
• Pour in the wine and bring the mixture to the boil. Simmer until the volume of liquid has reduced by half
• then add the stock and continue to simmer until reduced slightly. Add the double cream and mustard and simmer again for 3-4 minutes
• until slightly thickened.
• Meanwhile
• heat the remaining butter in a separate frying pan over a medium heat. Add the mushrooms and fry for 2-3 minutes
• until just softened. Transfer to a bowl and season well with salt and pepper.
• When the sauce has reduced
• add the mushrooms and lobster meat and stir through. Add the parsley
• lemon juice and half of the Parmesan and season again.
• Whisk in the egg yolks and continue to cook the mixture over a low heat for 1-2 minutes
• until just thickened.
• Divide the lobster meat and sauce between the lobster shells
• then sprinkle over the breadcrumbs and remaining Parmesan.
• Meanwhile
• heat the vegetable oil in a deep-fat fryer to 190C. Alternatively
• heat the oil in a heavy-based
• deep-sided pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous; do no leave unattended.)
• Carefully lower the chipped potatoes into the hot oil and fry for 4-6 minutes
• or until tender and golden-brown. Remove and drain on kitchen paper.
• Meanwhile
• grill the lobster thermidor for 3-4 minutes
• or until the topping is crisp and golden-brown.
• Serve the lobster halves on plates with a pile of matchstick fries alongside.