West Coast Lobster & Monkfish Thermidor

 

2 x 1.5 lb Lobsters, steam cooked for 5 minutes
600g Monkfish, trimmed and cut into bite size pieces (the same size the lobster will be cut)
1 tbsp. All-purpose flour for dusting the seafood
2 tbsp. Butter
2 tbsp. Light Vegetable Oil
1/2 tsp. Garlic Puree
2 tsp. Italian Parsley, chopped
2 tbsp. Shallots, finely chopped
1 tbsp. English Mustard paste
1/4 tsp. Salt
1/8 tsp. White pepper, ground
1/4 cup. Double cream
2 tbsp. Cognac or brandy
Lemon & Parsley sprigs to garnish
 
Mornay (Cheese) sauce Ingredients

2 tbsp. All-purpose flour
2 tbsp. Butter
1/4 cup. Gruyere cheese (save a bit to top the dish)
3/4 cup. Milk
1/2 cup. Parmesan grated
 
Method
1 Preheat the oven to 180?C. Line a baking sheet with aluminium foil and set aside.
2 Cut the lobsters in half lengthwise with a sharp knife and remove the tail meat.
3 Twist off the claws from the body and gently crack with the back of a heavy knife to remove the meat. Gently pull the front legs from the shell and discard.
4 Place the halved lobster shells on the baking sheet and set aside.
5 Chop the tail meat and claw meat & monkfish into bite sized pieces, lightly dust with flour and set aside.
6 Melt 2 tbsp. of butter with the oil in a large non stick pan on a medium heat and brown the fish and lobster meat until just cooked.
7 Remove the meat from the pan and drain the oil.
8 Melt the next 2 tbsp. of butter in the same non stick pan over medium heat. Add the shallots & garlic, stirring, until fragrant, about 30 seconds.
9 Add the mustard and cook for a bit. Stir in the cognac and cook for a few seconds. Flambé. Add the flour and whisk to combined.
10 Slowly add the milk, stirring constantly to combine. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, approximately 2 to 3 minutes.
11 Slowly add the cream, stirring constantly, until thoroughly combined. Continue cooking while stirring over medium heat for 1 minute and season. (The mixture will be very thick.)
12 Remove from the heat and stir in the parmesan cheese and parsley. Fold in the cooked lobster & monkfish.
13 Transfer the filling to the lobster shells. Place the shells, stuffing side up, on your prepared baking sheet. Top with the saved gruyere cheese.
14 Roast in the oven for 8-10 minutes until golden and bubbling. Finishing for a minute or two under the grill to melt the cheese
15 Place 1 lobster half on each plate, garnish with additional parsley & lemon and serve immediately.
 
Equipment

Cutting Board
Knife
Whisk
Spoon for serving
Roasting Tray
Tinfoil
Cloths
Tongs
Fish Slice
Non Stick Pan