Lobster!!!

Lobster thermidor came out better than I thought. I ordered it cornish lobster

online, so it came cut and cooked. All that was left was to pick out the meat, dice and leave aside to put in the sauce.

The shell can be used to create a stock, by boiling the claws, however I used fish stock, onions, butter and some spices for the cream. 

Although mustard should be used, I forgot to get it from the shop. They say its not a thermidor unless it has mustard, so I'm not sure what mine was in the end. However, a hint of tumeric, coriander, cumin, chilli and a lot of paprika made it especially yummy. If I made it again I would leave out the tumeric though. Fresh tarragon and parsley were a wonderful addition. Mixed with cream, the sauce was sumptuous. Submerging the lobster, heating gently and filling the shells until the sauce was dripping out of the sides was a thoroughly therapeutic experience. I then covered generously with breadcrumbs for texture and, of course, cheese. 

If I was to do it again I would add a little more salt, and definitely more cheese on top. I can sometimes be afraid of adding too much salt as once there's too much, nothing can be done. All in all a delicious, decadent dish, perfect for a treat!