Lobster & prawn thermidor
- 2 Asda frozen whole lobsters, thawed
- 180g cooked king prawns
- 1 large shallot, chopped
- 20g butter
- 100ml white wine
- 1/2 tsp Chosen by you Dijon Mustard
- 2 level tsp cornflour
- 150ml full-fat milk
- 2 tbsp chopped curly parsley
- 25g breadcrumbs
- 25g Parmesan, grated
- Lemon wedges, to serve
Halve the lobsters and remove the meat, discarding the stomach pouch and the intestine vein. Return the meat to the lobster shells and add the prawns.
Cook the shallot in the butter in a pan until soft but not coloured. Add the wine, mustard and 4 tbsp water. Simmer fast for 5 minutes, until reduced by a third. Season.
Blend the cornflour with a splash of milk, then add to the pan with the rest of the milk. Bring to the boil, stirring, and simmer for 2 minutes. Stir in the parsley and spoon over the lobsters.
Pre-heat the grill. Mix the breadcrumbs with the Parmesan. Sprinkle on the lobsters and grill until hot. Serve with lemon wedges.
Please drink responsibly. For the facts, visit drinkaware.co.uk.