Lobster Thermidor is a classic of the original El Floridita club in Havana and an example of how haute cuisine has influenced Cuban food. Before the 1959 Revolution, Cuba was a playground for the wealthy, whose lasting legacy was their French food fancying habits!

Ingredients: (serves 2)

• 2 750g Scottish lobsters (pre-poached – source from a fishmonger)
• 50g unsalted butter
• 1 banana shallot, finely chopped
• 2 tbsp white wine
• 20g tarragon leaves, sliced
• 125g sliced button mushrooms
• 120ml semi-whipped double cream
• 2 egg yolks
• 2 tbsp Parmesan cheese, finely grated
• Salt and milled white pepper to season
• 3 limes cut in halves to garnish

Method:

Pre-heat the oven to 18ºC/Gas Mark 4

Remove the pre-poached lobster meat from its shells, ensuring you discard the intestine tracks. Then, cut into chunks.

Wash and dry the shells and reserve until needed.

In a covered saucepan, melt the butter over a low heat, add the shallots and sweat without colouring for 3-5 minutes, until soft.

Add the white wine and reduce the liquid by half. Next, add the lobster and
re-heat gently.

Put the lobster shells in the oven to re-heat for a few minutes.

Remove the lobster meat pan from the heat and leave to cool for five minutes, before folding in the sliced tarragon, pan-fried button mushrooms, whipped cream, egg yolks and Parmesan cheese. Check the seasoning.

Take the warmed lobster shells and gently spoon the lobster mix evenly between them.

Top up the lobster with any remaining sauce and sprinkle with some extra grated Parmesan cheese.

Bake under a hot grill until the lobster is bubbling and the top has turned golden brown.

Garnish with the lime halves and serve.