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    • Lobster Thermidor

    Mark Sharron
    Medium difficulty
    1 hour
    1-2
    Amount Per Serving: Calories 590; Fat 33g; Protein 21g
    Lobster Thermidor is a classic French dish that will impress your guests. This dish combines cooked lobster meat with a creamy sauce made with white wine, Dijon mustard, and brandy. It is then topped with Parmesan cheese and breadcrumbs and baked until golden and bubbly. This decadent dish is sure to be a hit at any dinner party.  
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    Ingredients

    • 2 tablespoons butter
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 2 tablespoons all-purpose flour
    • 1 cup white wine
    • 2 tablespoons Dijon mustard
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons Worcestershire sauce
    • 2 cups heavy cream
    • 2 tablespoons brandy
    • 2 cups cooked lobster meat, diced
    • 2 tablespoons fresh parsley, chopped
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon salt
    • 2 tablespoons butter, melted
    • 2 tablespoons Parmesan cheese, grated
    • 2 tablespoons breadcrumbs

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Remove from heat and stir in the parsley, cayenne, black pepper, and salt. 
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Bake for 25 minutes or until golden and bubbly.