Makes 16 tartlets.


16 tartlet cases

Meat of ½ lobster

25g butter

2 large shallots finely chopped

150ml of fish stock

25ml brandy or white wine

50ml of double cream

½ tbsp of English mustard

1 tbsp parsley, chopped

Squeeze lemon juice

Salt and pepper

20g grated parmesan


Preheat oven to 180C.

Add butter to a hot pan; add the shallots and sauté until soft. Add the stock, wine and double cream and bring to the boil. Reduce by half.

While the mixture is reducing chop the lobster meat into small pieces and ¾ fill the tartlet cases.

When the mixture has reduced add the mustard, parsley and lemon juice and half the parmesan. Season to taste. Pour the mixture over the lobster meat in the cases and cook in the oven for 3 minutes. Sprinkle the remaining parmesan over and pop back in the oven or grill for 1 minute.

Credit: Jonathan Batchelor, Ramus

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