DISH: West Coast Lobster & Monkfish Thermidor (Serves 4)
Ingredients
2 x 1.5 lb Lobsters, steam cooked for 5 minutes 600g Monkfish, trimmed and cut into bite size pieces (the same size the lobster will be cut) 1 tbsp. All-purpose flour for dusting the seafood 2 tbsp. Butter 2 tbsp. Light Vegetable Oil 1/2 tsp. Garlic Puree 2 tsp. Italian Parsley, chopped 2 tbsp. Shallots, finely chopped 1 tbsp. English Mustard paste 1/4 tsp. Salt 1/8 tsp. White pepper, ground 1/4 cup. Double cream 2 tbsp. Cognac or brandy Lemon & Parsley sprigs to garnish
Mornay (Cheese) sauce Ingredients
2 tbsp. All-purpose flour 2 tbsp. Butter 1/4 cup. Gruyere cheese (save a bit to top the dish) 3/4 cup. Milk 1/2 cup. Parmesan grated
Method 1 Preheat the oven to 180?C. Line a baking sheet with aluminium foil and set aside. 2 Cut the lobsters in half lengthwise with a sharp knife and remove the tail meat. 3 Twist off the claws from the body and gently crack with the back of a heavy knife to remove the meat. Gently pull the front legs from the shell and discard. 4 Place the halved lobster shells on the baking sheet and set aside. 5 Chop the tail meat and claw meat & monkfish into bite sized pieces, lightly dust with flour and set aside. 6 Melt 2 tbsp. of butter with the oil in a large non stick pan on a medium heat and brown the fish and lobster meat until just cooked. 7 Remove the meat from the pan and drain the oil. 8 Melt the next 2 tbsp. of butter in the same non stick pan over medium heat. Add the shallots & garlic, stirring, until fragrant, about 30 seconds. 9 Add the mustard and cook for a bit. Stir in the cognac and cook for a few seconds. Flambé. Add the flour and whisk to combined. 10 Slowly add the milk, stirring constantly to combine. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, approximately 2 to 3 minutes. 11 Slowly add the cream, stirring constantly, until thoroughly combined. Continue cooking while stirring over medium heat for 1 minute and season. (The mixture will be very thick.) 12 Remove from the heat and stir in the parmesan cheese and parsley. Fold in the cooked lobster & monkfish. 13 Transfer the filling to the lobster shells. Place the shells, stuffing side up, on your prepared baking sheet. Top with the saved gruyere cheese. 14 Roast in the oven for 8-10 minutes until golden and bubbling. Finishing for a minute or two under the grill to melt the cheese 15 Place 1 lobster half on each plate, garnish with additional parsley & lemon and serve immediately. Equipment
Cutting Board Knife Whisk Spoon for serving Roasting Tray Tinfoil Cloths Tongs Fish Slice Non Stick Pan