Here is this week’s recipe courtesy of chef Paul Gildroy at the Magpie Cafe, Whitby.
2 cooked lobsters, split in half, meat from legs and claws evenly shared.
2 shallots, very finely sliced
1 clove of garlic crushed
4 tablespoons olive oil
2 tablespoons plain flour
250 ml Madeira
300ml double cream
Freshly ground black
Baby leaves to serve
Heat the oil in a pan and add the shallots and garlic.
Gently sauté until softened but with very little colour.
Add the flour to make a roux, cook this for a minute or two before adding the Madeira and double cream, a little at a time bringing the sauce back to the boil to thicken slightly before adding more cream.
Once you have added all the liquids cook the sauce out for around two minutes.
Once the sauce has cooked out taste it and then season with salt and black pepper to your taste.
Add the lobster meat to the sauce, saving the shells, heat the sauce to warm the lobster. Once the lobster is hot share the meat between the four shells and flash them under a grill to brown slightly. Serve with dressed baby leaves and deep fried vegetables.