Learn how to make lobster thermidor with chef tutor Joel Selleck. This extravagant dish is perfect for New Year celebrations and great to present at dinner parties.

Taking you through the step by step process of how to prepare a whole lobster, Joel also teaches you how to make the rich thermidor sauce from scratch.

Ingredients:
3 tbsp unsalted butter
2 shallots, finely sliced
small bunch tarragon, plus 6 extra sprigs
300ml fresh fish stock
1 tbsp plain flour
150ml whole milk
3 tbsp double cream
2 egg yolks
½ whole nutmeg, freshly grated
2 tbsp English mustard
2 x frozen Canadian cooked lobsters, defrosted
4 tbsp cognac (or other brandy)
2 handfuls coarsely grated gruyère cheese (about 50g)


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Click here for the recipe | https://bit.ly/2ZRsk0p

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