This beautiful summer recipe, created by Gill Meller, was inspired by seasonal produce bursting with summer flavours, from the beaches of his home near Lyme Regis to fields of ours in Newton St Cyres.
"Quicke’s Devonshire Red Clothbound Cheese compliments this summery lobster dish perfectly. I incorporate this full flavoured cheese into the crispy breadcrumb topping, then before the lobsters go under the hot grill I give the whole tray a final sprinkling too." - Gill Meller
- 2 roughly 800g lobsters
- 20g soft Quicke's Unsalted Whey Butter
- 2 tbs chopped tarragon
- 1 tbs chopped parsley
- 1 clove grated garlic
- 2 small shallots peeled, halved and thinly sliced
- 100ml double cream
- 25g Quicke's Devonshire Red Clothbound Cheese
- 15g fresh white breadcrumbs
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
- Prepare your lobster for cooking by putting it in the freezer for about 35 – 40 minutes. This puts them to sleep and is far more humane than dropping them directly into boiling water. Meanwhile, place a large frying pan over a medium heat. Add the butter and when bubbling, add the diced shallot and garlic. Season with a little salt and pepper and cook, stirring regularly for 8 – 10 minutes or until they are softening nicely but not coloured. Add the cream, ¾ of the parsley and tarragon and all mustard and bring a gentle simmer. Take off the heat and season to taste with salt and pepper.
- Bring a large pan of salted water to a rolling boil. Remove the lobsters from the freezer and drop into the water. Cook for around a minute for every 100g they weigh. Once cooked, remove and allow to cool.
- Now you have to split the lobsters. Put the lobster on a large board with the head towards you. Place the tip of a sharp heavy knife on the cross that you’ll find at the top of the lobster’s head. Press down firmly, cutting through the head towards you. Turn the lobster round so the tail is now facing you. Carefully cut from the split in the head down through to the tip of the tail in one firm motion. Try and keep the blade central so you end up with two even halves. Repeat with the second fish.
- Remove the tail and claw meat from the lobster. Roughly chop it and add to the warm cream. Tumble together, taste and season if you need to.
- Pile the meat and all the lovely herby cream back into the lobster half shells. Combine the breadcrumbs, cheese and remaining herbs together with a trickle of olive oil. Sprinkle this mixture evenly over the lobster halves and place under a medium grill for 3 – 4 minutes or until golden on top and bubbling below.
- Serve with a crisp salad dressed with lemon and olive oil.
Recipe by Gill Meller.