A month ago hubby and I had a cook off and one of the dishes was lobster thermidor.

I love lobster. It is decadent but also so versatile and it has such a clean sweet taste.

For my lobster termidor I used 1 lobster. The lobster I bought was about 600 grams and was still alive when bought. I put it in the refrigerator until evening where I was going to use it. The good thing about putting i the fridge is that the lobster falls asleep and when put into very boiling water it will die instantly.

Lets start at the beginning. Put water in a big pot and make it boil. I do not put anything in the water other than salt. Cook the lobster for about 8 minutes. The let the lobster cool for a bit and the half it lengthwise. Take all the meat from the claws and the body. I discarded the coral but it can be used. The stomach and intestines I discarded.

Now make a sort of sauce hollandaise. Melt 250 grams of butter in a pan.  whisk 3 egg yolks with the juice from half a lemon, salt, 2 tablespoons of water, a pinch of cayenne pepper and a pinch of saffron. Add a teaspoon of applecider vinegar. Make a bain marie and whisk the mixture by low heat in a bowl over a pan with boiling water. When whisking add the clarified butter until the mixture has a consistency of a thick sauce. Be carefull of the heat. it too hot it may separate. If to gets to thick add a little cold water.

Put the lobster which has been sliced in smaller pieces back in the shells. Pour the sauce over and grate some gruyere cheese over it all. Put it under the grill in the oven for about 5 minutes max otherwise the sauce will separate. The grill has to be smoking hot. I served the lobster with nothing but some lovely bubbles:-