Lobster thermidor

Ingredients

• 2 Each Lobster
• 30 G Shallots
• 50 Ml Cognac
• 200 Ml White Whine
• 1/2 Bunch Parsley, chopped
• 120 G Hollandaise Sauce
• 100 Ml Olive Oil
• 1/2 Each Garlic Glove
• 50 Ml Glace de Viande
• 100 Ml Fish Fumet
• 150 G Tomato Concassé
• 1 G Cayenne Pepper
• Salt & Pepper

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Preparation

• Kill the lobster in boiling water
  
  Cut in half, take the meat out of the tail and scissors
• Remove the corail for later
  
  Fry the lobster shell in olive oil, add shallots, parsley and garlic
  
  Flambé with cognac, then add white wine, fish fumet and glace de viande
• Simmer for 15-20 min
  
  Strain the stock and reduce to required thickness
• Add the corail and tomato concassé
  
  Season with cayenne, salt and pepper
  
• Mix up with the Hollandaise Sauce, add some chopped parsley
  
  Fry the lobster meat and add some of the sauce at the end
  
  Plate the lobster and pour the rest of the sauce on top

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