Lobster Thermidor

500gr lobster meat

2 tbsp. butter

2 tbsp. flour

1 cup (250ml) cream

1 tsp. mustard

½ tsp. nutmeg

Salt and pepper

Dash Worcestershire sauce

1 cup sliced mushrooms, sautéed

4 tbsp. (80ml) sherry

Parmesan cheese

• Make a cream sauce by melting the butter and adding the flour.

• Stir until smooth and slowly add the cream and cook for 2 minutes over a gentle heat.

• Add the seasonings, mushrooms and lobster.

• Put the mixture into 4 or 5 shells and cover with buttered crumbs and cheese and grill them until golden brown.

• If whole lobsters are prepared, first bake or grill them, remove from heat and cut into slices. Put a little cream sauce in the shells then the lobster meat, cover with more sauce and top with crumbs and cheese and place under griller.

• Serves 4-6.

Grilled Lobster

1 large cooked lobster

2 tbsp. (40gr) butter, melted

Salt and pepper

Lemon

Parsley

• Crack and devein the lobster and remove the flesh from the claws.

• Place the flesh on top of the body.

• Brush with the seasoned melted butter and squeeze over a few drop of lemon juice.

• Grill until warmed through, basting all the time with melted butter and cook until the meat is golden brown.

• Serves 2-4.

Lobster with Tomato Cream Sauce

500gr cooked lobster meat

4 tbsp. (80gr) butter

Salt

1 tbsp. flour

¾ cup (185ml) thickened cream

2/3 cup (165ml tomato sauce

Freshly ground black pepper

1 tsp. curry powder

1 jigger whiskey or brandy

• Cut the cooked lobster into good-sized pieces.

• Place in the top of double boiler with the butter and heat for 3 minutes.

• Sprinkle with salt and make the sauce by blending the flour with the cream and cook for a minute or two.

• Add the pepper and curry powder to the tomato sauce and blend it with the cream.

• Cook for 2 minutes and let it stand at room temperature for 1 hour to bring out the flavour.

• When ready to serve, place lobster and butter in heated serving dish, pour over the whiskey or brandy and light for a minute.

• Add the hot sauce. (If this sauce is too thick add 1 or 2 tbsp. cream).

• This is nice served with rice and green salad.

• Serves 4.

Mango and Lobster Salad

1 cooked lobster

2 large mangoes

1 tbsp. spring onions, chopped

1 cup (250ml) cream

2 tbsp. lemon juice

1 tbsp. freshly chopped mint

Salt

Freshly ground black pepper

• Prepare lobster by removing vein and sac from near the head.

• Remove from shell and slice into 8cm pieces.

• Sprinkle with 1 tbsp. of the lemon juice and set aside.

• Peel, slice and remove the seed from the mangoes.

• Place in a bowl together with the onions and chopped mint.

• Mix the cream and lemon juice together and pour over the mangoes.

• Add the lobster and season with the rest of the lemon juice, salt and pepper.

• Cover and chill for at least 1 hour, before serving.

• Serves 4-6.

Curried Lobster

1 medium cooked lobster

1 medium onion, sliced

1 medium apple, sliced

2 tbsp. butter

1 dessertspoon curry powder

2 cups (500ml) milk

1 dessertspoon chutney

1 dessertspoon sultanas

1 dessertspoon brown sugar

Salt and pepper

1 heaped tbsp. flour

Juice of 1 lemon

Chopped parsley

• Sauté sliced onion and apple in melted butter with curry powder.

• Add milk and other ingredients except flour.

• When almost boiling, thicken with flour which has been mixed in a paste with a little milk.

• Simmer for 5 minutes.

• Add chopped lobster meat, chopped into good size pieces, parsley and lemon juice.

• Serves 4.