This is a real feast for the palate. You can buy lobster ready-cooked, but the flavours will not be as distinct or delicate.
SERVES 6 AS A STARTER, 3 AS A MAIN COURSE
3 lobsters (about 400–500g each), ideally live and placed in the freezer for 20 minutes to sedate before cooking
1 leek, washed and finely sliced
1 lemon, cut into quarters
10g coarse salt
For the sauce
40g very finely chopped shallot
200ml fish stock
200ml dry white wine
300ml béchamel sauce
100ml double cream
2 tsp Dijon mustard
1 tsp English mustard powder, mixed with a few drops of water
50g chilled butter, cut into small dice
A pinch of cayenne pepper
40g Parmigiano Reggiano, freshly grated
Sea salt
To finish
40g dried breadcrumbs (ideally panko)
40g Parmigiano Reggiano, freshly grated
12 semi-confit cherry tomatoes, warmed
Fill a pan large enough to take the 3 lobsters with cold water. Add the leek, lemon and salt and bring to the boil. Lower the lobsters into the water and cook at a very gentle simmer for 15 minutes. Using a skimmer, lift the lobsters onto a wire rack and leave to cool.
For the sauce, put the shallot, fish stock and wine into a saucepan, bring to the boil over a medium heat and reduce by two-thirds. Add the béchamel and cook over a low heat for 25 minutes, stirring occasionally with a whisk. Add the cream, simmer for 5 minutes, then add both mustards and cook for another 2 minutes. Remove from the heat and whisk in the butter, a little at a time, then add the cayenne. Add a little salt, then shower in the Parmesan, stirring with a whisk. Cover and set aside. Preheat the oven to 180°C/Gas 4.
Break off the large claws from the lobsters and set aside, then split each tail in half down the middle, using a large chef’s knife, from head to tail. Take out the meat from the halved shells and remove and discard the digestive tract that runs the length of each tail. Cut the tail meat into 3 medallions (to give 6 pieces) and set aside.
Remove the green gland and coral from the lobster heads. Rinse the shells in cold water and dry well. Break open the claws in 2 or 3 places, using the back of a large, heavy knife, then prise out the claw meat, without breaking it. Set aside with the tail medallions.
Place the 6 empty half shells on a baking tray. Brush the insides of each with a little of the sauce, then arrange 3 lobster medallion pieces, dipped lightly in the sauce, in each half shell, and some claw meat in each head shell. Spoon the rest of the sauce over the meat. Mix the breadcrumbs with the Parmesan and sprinkle evenly on top.
Place in the oven for 15 minutes, to heat through and colour the surface a little. If necessary, place under a hot grill for 1–2 minutes to achieve the colour.
Arrange the warm cherry tomatoes in the head, near the claw meat, and serve one lobster half per guest for a starter, or a couple of halves for a main course.