LOBSTER THERMIDOR

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 INGREDIENTS

COOKED LOBSTER	600 GM
DIJON MUSTARD	1 TSP
GRAPE WINE WHITE	120 ML
FRESH PARSLEY	1 TSP
WHITE ONION	100 GM
CREAM OPTIONAL	250 ML
BUTTER	45 GM
SALT	TOTASTE
WHITE PEPPER POWDER	5 GM
PARMESAN CHEESE	15 GM
ORANGE CHEDDAR CHEESE	5 GM
WHITE MOZERALLA CHEESE	10 GM
MUSHROOM	20 GM
475 calories; 76.7 g protein; 13.5 g carbohydrates; 311.9 mg cholesterol; 2023.6 mg sodium.

METHOD

1) Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.

2) Melt the butter in a large skillet over medium heat. Add the white cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, mushroom, parsley, salt and pepper. 3) Preheat your oven's broiler.

4) Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle, mix cheese and Parmesan cheese over the top.