Grilled Lobster Vanille

Name: Grilled Lobster Vanille
Cuisine: British
Ingredients: 4-6 langoustine (prawn) tails per person, cooked and shelled; 2 tbsp dry vermouth; 4 heaped tbsp fine white breadcrumbs; 1 vanilla pod; 250 ml good fish stock; 125 ml milk; 2 firm, lively lobsters approx. half-a-kilo in weight each; 1 tbsp lemon juice; 2 tbsp good quality Parmesan; 4 tsp double cream; 6 egg yolks; 250 ml double cream; 50 g unsalted butter; Freshly ground sea salt and white pepper; A squeeze of lemon juice; Freshly ground sea salt (optional)

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

Rick Stein chose this dish when he surprised us with a last-minute booking for dinner on a Monday evening in April 2000. My paperback copy of his book ’English Seafood Cookery’ is extremely well-thumbed in my search for ideas and methods.

Ingredients

2 firm, lively lobsters approx. half-a-kilo in weight each
4-6 langoustine (prawn) tails per person, cooked and shelled

Europe
United Kingdom
Fish course
Dinner
Pescatarian
Scotland
April

Method

To Prepare the Lobster and Langoustines

Plunge the lobsters into a deep pan of well-salted, fast-boiling water.

The lobsters should be completely immersed in the boiling water.

Cover the saucepan immediately with a close-fitting lid.

Retain a high