Nick Nairn’s Christmas Lobster Crumble Recipe
This is a simple Lobster Thermidor with added crunch. I’d serve it for supper on Christmas Eve with some crusty bread, a cool glass of white wine and a big salad. This is perfect for getting everyone in the festive mood without feeling stuffed before the big day.
Serves 4 as a main or 8 as a starter
4 lobsters, defrosted
4 -shallots, finely chopped
2 garlic cloves, finely sliced
200ml dry white wine
100ml chicken or vegetable stock
200ml double cream
4 tbsp chopped flat leaf parsley
1 tsp fresh lemon juice
For the crumble
50ml extra virgin olive oil
100g stale breadcrumbs
60g freshly grated Parmigiano Reggiano
2 tbsp chopped fresh parsley
Salt and black pepper
First, cut your lobster in half lengthways using a large, heavy, sharp knife. Place the lobster on a sturdy chopping board, back facing up and find the little cross on the lobster’s head, insert the point of the knife into the cross and firmly bring the blade down to cut the lobster clean down the middle. This makes it easy to remove the flesh from the body. Pick out all the flesh from the claws using a lobster pick, or a narrow flexible knife.
For the sauce, place the shallots, garlic and wine into a pan and simmer until the wine has evaporated by two–thirds. Add the stock to the pan and simmer again for approx. 5–10 minutes until the liquid has reduced by two–thirds. Add the cream and simmer until well thickened. Remove from the heat and stir in the chopped parsley and lemon juice.
For the crumble topping, heat a frying pan until hot and add the oil. Throw in the crumbs and toss in the pan until crisp and golden. Remove from the heat, drain through a sieve and dry on kitchen paper. Leave to cool then mix in the Parmesan and parsley.
To finish the dish, reheat the sauce. Once heated through, remove the sauce from the heat and fold in the lobster meat. Place the half shells onto a baking sheet and spoon the mixture equally between them. Cover with the crumble mix and pop them into the oven for approx. 4–6 minutes to warm through – the top should be a golden brown.
You can make the sauce and the breadcrumb topping up to 24 hours in advance. Serve one lobster per person or half each if it’s a starter – spooning over any reserved sauce and serving with a hunk each of crusty brown bread and a large, fresh salad.