A French-inspired, rich recipe by seafood experts & online fishmonger Wright Brothers.

• Time – 28 minutes
• Serves 4
• Difficulty – Easy

INGREDIENTS

2 whole cooked lobsters, large

100g crème fraiche

2 egg yolks

1 tsp English mustard

1/2 tbsp chopped dill

50g grated parmesan

salt and pepper

lemon to garnish (optional)

INSTRUCTIONS

1. To prepare the lobsters, take a sharp knife and split the lobster all the way through starting from head to tail.
2. Remove the claws by twisting them off and set aside.
3. Remove the tail meat and cut it into large chunks.
4. Crack the claws using a lobster cracker and remove the meat from the inside with a lobster pick or the handle of a teaspoon. Dispose the claw shell or keep, to make a shellfish stock.
5. In a mixing bowl, mix the crème fraiche, yolks, mustard, and dill together. Add the lobster meat and combine well, season with salt and pepper to taste.
6. Put the lobster mixture back into the shells and put on a baking tray facing up, then sprinkle generously with the parmesan.
7. Heat your over at 200 degrees and bake for 6 to 8 minutes until piping hot and lightly browned on top.
8. Serve immediately on its own or with a side of lemon slices.

https://thewrightbrothers.co.uk/