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Grilled lobster with parmesan sauce and thyme pangrattato
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate lobster with creamy Mornay twist.
Ingredients:
  • 50g butter
  • 40g (1/4 cup) plain flour
  • 60ml (1/4 cup) verjuice or dry white wine
  • Small pinch of saffron threads
  • 60g (3/4 cup) finely grated parmesan
  • 2 frozen cooked lobsters, thawed, halved lengthways, shells reserved, meat coarsely chopped
  • 70g (1 cup) fresh Italian breadcrumbs
  • 2 tsp fresh thyme leaves
Instructions:
  • In a saucepan over medium heat, melt the butter until foamy. Stir in flour and cook for 1-2 minutes until bubbling. Remove from heat and whisk in verjuice. Add saffron, then gradually whisk in milk until smooth. Cook for 3-4 minutes until thickened, stirring constantly. Stir in 40g (1/2 cup) parmesan until melted. Season with salt and pepper. Set aside to cool slightly, then fold in the lobster.
  • Heat oil in a non-stick pan over medium heat, then cook breadcrumbs and thyme for 5 minutes until crisp and golden, stirring occasionally.
  • Preheat the grill on high. Place the shells cut-side up on a large baking tray. Evenly distribute the lobster mixture among the shells. Grill for about 5 minutes or until golden brown, positioned 6cm from the heat. Sprinkle with thyme pangrattato before serving.

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