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!