Nick's Christmas Countdown - week 9
Serve for supper on Christmas Eve with crusty bread, a glass of white wine and a big salad.
Lidl Deluxe cooked lobsters are one of the finds of the decade. They’re such great value £5.99 just now. This is a great introductory recipe for lobster, with lots of flavours going on and a nice crunchy topping. I’d serve it for supper on Christmas Eve with crusty bread, a glass of white wine and a big salad. Serve half a lobster per person for a starter or one each for a main course.
First, cut your cooked lobster in half lengthways using a large, heavy, sharp knife. To do this, place the lobster on a sturdy chopping board, back facing up and find the little cross on the lobster’s head, insert the point of the knife into the cross and firmly bring the blade down to cut the lobster clean down the middle. This makes it easy to remove the flesh from the body. Pick out all the flesh from the claws using a lobster pick, or a narrow flexible knife and remove the legs.
For the sauce, place the shallots, garlic and wine into a pan and simmer until the wine has evaporated by two-thirds. Add the stock and simmer again for about 5-10 minutes until the liquid has reduced by two-thirds again. Add the cream and simmer until well thickened. Remove from the heat and stir in the chopped parsley and lemon juice.
For the crumble topping, heat a frying pan until hot and add the oil. Throw in the crumbs and toss until crisp and golden. Remove from the heat, drain through a sieve and dry on kitchen paper. Leave to cool then mix in the Parmesan and parsley.
To finish the dish, reheat the sauce. Once heated through, remove from the heat and fold in the lobster meat. Place the half shells onto a baking sheet and spoon the mixture equally between them. Cover with the crumble mix and pop them into the oven for 4-6 minutes to warm through – the top should be golden brown. Spoon over any extra sauce and serve with a hunk each of crusty brown bread and a large salad.
Remember this recipe serves 8 Christmassy people!
4 Deluxe lobsters, defrosted
4 shallots, finely chopped
2 garlic cloves, finely sliced
200ml dry white wine
100ml chicken or vegetable stock
200ml double cream
4 tbsp chopped flat leaf parsley
1 tsp fresh lemon juice
For the crumble
50ml Primadonna extra virgin olive oil
100g stale breadcrumbs
60g freshly grated Parmesan
2 tbsp chopped fresh parsley
sea salt and black pepper