Lobster thermidor baked potatoes

Lobster thermidor baked potatoes

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

This is a great way to stretch out a lobster and makes for a fantastic, luxurious baked potato. Extravagant you may think, but not really. The baked potato is making a bit of a comeback – I’m sure they'll soon be dished up in all the smart restaurants...

Ingredients

Quantity Ingredient
4 baking potatoes
80g butter
salt
freshly ground black pepper
50ml white wine
1 large shallot, peeled and finely chopped
2 teaspoons english mustard
100ml fish stock
300ml double cream
30g parmesan, grated
80g mature cheddar, grated
1 small egg yolk
1 x 500-600g cooked lobster

Method

  1. Preheat the oven to 200°C.
  2. Wash the potatoes, transfer to the oven and bake them for about 1–1½ hours, or until soft. Leave them to cool a little, then cut off about a quarter of the top of each potato and scoop the flesh out into a bowl. Mash as chunky or as smooth as you wish, then mix with the butter and season to taste. Return the potato skins to the oven for about 10 minutes to crisp up before setting aside with the flesh.
  3. Meantime, simmer the white wine with the shallot until the liquid has almost evaporated. Add the mustard and fish stock and reduce again similarly. Add the cream, reserving a tablespoon, bring back to the boil and simmer until the sauce has reduced by half or more and is quite thick. Add the Parmesan and 60 g of the grated Cheddar and whisk until smooth. Season and leave to cool. (You can add a little more mustard at this stage to taste if you want the sauce a little more tangy.)
  4. In a small bowl, whip the remaining tablespoon of double cream until it forms soft peaks. Fold into the cooled sauce with the egg yolk.
  5. Turn up the oven to 240°C. Halve the body of the lobster lengthways and remove the meat from the shell. Cut the tail meat into four or five pieces. Crack the claws and leg joints and remove all of the meat. Remove the claws from each lobster, then crack and remove all of the meat, including the smaller joints.
  6. Mix half of the sauce with the mashed potato and spoon into the crisp potato shells, leaving about a centimetre from the top of each. Arrange the lobster on top of the potato, scatter over the remaining cheese and spoon over the rest of the sauce. Return to the oven or place under a hot grill until nicely browned. Serve with a few dressed salad leaves.
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