Lobster thermidor fondue

Serves 4
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Indy Lifestyle Online
This isn't exactly a traditional fondue and they may not actually have heard of this in Switzerland. That's because I've just made it up; at least I imagined it on the way to buy my fondue set, and then tried it out once I'd got my hands on the set. It seems to make sense to turn something as classic as this into a pleasurable sharing thing, rather than have a plateful of lobster to yourself - that's just selfish. If you don't want to fork out for lobster then thread some lightly cooked and peeled tiger prawns on the skewers.



1 lobster weighing 500-600g, cooked

for the sauce

2 shallots, peeled and finely chopped
100ml fish stock (using a good cube)
50ml white wine
200ml double cream
1 tsp English mustard
1 tbsp Cheddar cheese, grated

This isn't exactly a traditional fondue and they may not actually have heard of this in Switzerland. That's because I've just made it up; at least I imagined it on the way to buy my fondue set, and then tried it out once I'd got my hands on the set. It seems to make sense to turn something as classic as this into a pleasurable sharing thing, rather than have a plateful of lobster to yourself - that's just selfish. If you don't want to fork out for lobster then thread some lightly cooked and peeled tiger prawns on the skewers.



1 lobster weighing 500-600g, cooked

for the sauce

2 shallots, peeled and finely chopped
100ml fish stock (using a good cube)
50ml white wine
200ml double cream
1 tsp English mustard
1 tbsp Cheddar cheese, grated


1 tbsp freshly grated Parmesan
Salt and cayenne pepper

Remove the shell from the lobster body and claws, and cut the meat into good mouth-sized chunks. Either use proper shellfish crackers if you have them, or go at it hammer and tongs, as long as the meat stays in nice sizeable chunks. (Don't throw away the shells, keep them in the freezer to make a bisque or sauce.)

Stick the pieces of lobster onto the ends of wooden, fondue or metal skewers and put them to one side. Meanwhile simmer the shallots in a pan with the fish stock, white wine and mustard until almost completely reduced. Add the double cream, bring to the boil and simmer until reduced by two thirds. Stir in the two cheeses until melted and season with salt and cayenne pepper to taste.

Serve the sauce in a heat-proof pot on a table warmer or in your fondue set. Dip the lobster in the sauce for a minute or so until hot and have a good time.

Serve with crusty white bread to dip in the remaining sauce.

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