Totally retro, but still a cracking dish - cooked lobster meat is served in its shell, covered with creamy sauce and grilled golden-brown.
For the lobster thermidor, preheat the grill to its highest setting.
Cut the lobster in half using a sharp knife. Remove the meat from the claws, tail and head, cut the flesh into 1.25cm/½in slices and place back into the shells set onto a baking tray.
For the sauce, melt the butter in a saucepan, add the shallots and cook, stirring frequently for 3-4 minutes, or until softened. Stir in the stock, wine and cream until well combined, and bring to the boil. Reduce the heat and simmer until the volume of the liquid has reduced by half.
Add the mustard, herbs and lemon juice to the sauce. Season with sea salt and freshly ground black pepper.
Spoon the sauce over the lobster meat and sprinkle with the grated parmesan. Place under the pre-heated grill for 3-4 minutes until golden-brown.
For the tempura greens, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Mix the flour, cornflour and salt in a bowl. Whisk in enough sparkling water to form a smooth batter (you may not need all of the water).
Dip the vegetables into the batter and carefully lower into the hot oil. Fry for 1-2 minutes on each side, or until crisp and golden-brown on both sides. Remove from the pan and set aside to drain on kitchen paper.
Serve the tempura courgettes alongside the lobster thermidor.
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