Lobster thermidore

1 lobster of 500 grams
Fish stock to cover lobster
60 grams of fine diced shallots
6 tbsp of hollandaise sauce
6 tbsp of bercy sauce
6 tbsp of mornay sauce
6 tbsp of cognac or brandy
60 grams of grated cheddar cheese
30 grams of parmesan

Preperation

1. Take one live lobster and put into the freezer for about half an hour.
2. Bring to boil the fish stock and place lobster in the pan for about 10 minutes.
3. Turn off the gas and leave lobster in stock for 10 minutes.
4. Take it out and put into ice water for 10 minutes then take out and drain. Bring to chopping board and cut down lengthwise.  Notice the lobster meat is not cooked through.
5. Remove flesh and cut into 2 cm cubes. Put in a bowl with claw meat. Cover it with cling film and put in the fridge.
6. Wash and dry out shell, put into oven proof dish.

Cooking

2 tbsp of clarified butter
1 tbsp of canola oil

1. Put into pan and heat until blue haze appears.
2. Add shallots, cook until opaque not coloured.
3. Add lobster meat and stir.
4. Add cognac or brandy and flame.
5. When flame dies down, add bercy and mornay sauce. Stir, check consistency. If it is too dry, add a little cream. (Tikveşli krema)
6. Take meat out of pan, put into shell.
7. Add sauce on top.
8. Top with hollandaise sauce and cheddar cheese, sprinkle with parmesan.
9. Preheat the oven using the top grill setting to 200°C.
10. Place oven proof dish under the grill until golden brown and serve.