- 1 lobster, about 500 g
- chopped parsley
- Dijon mustard
- diced tomato
- lobster stock, made from the reserved shells
- 20 g butter
- 2 shallots, chopped
Step 1: Boil and Prepare the Lobster
Boil your lobster for about 12 minutes. Remove the elastic bands, the small legs, and the claws. Lay the lobster on a board and slice it down the middle through the head and tail.
Step 2: Chop the Lobster Tail
Remove the tube running down the lobster's back. Remove all the meat in the head and set it aside. Remove the tail meat and roughly cut it up. Break open the claws with your knife and chop up the meat, making sure you remove any pieces of cartilage. Keep all the shell pieces to make a stock.
Step 3: Make the Sauce
Cook the shallots in pan in 20 g of butter until they have softened, but not completely brown. Add a splash of cognac, burn the alcohol off and then add 50ml lobster stock. Add 1/2 tsp Dijon mustard, 20g diced tomato and some flat-leaf parsley.
Step 4: Melt the Lobster
Mix the lobster in with the mixture. Then fill the lobster shells with the mixture.
Add the sauce and sprinkle some Parmesan cheese on top. Add to the grill for 10 minutes.