Grilled Lobster With Parmesan Sauce And Thyme Pangrattato

Grilled Lobster With Parmesan Sauce And Thyme Pangrattato

Delight in our Grilled Lobster with Parmesan Sauce and Thyme Pangrattato recipe, a perfect combination of tender lobster, creamy parmesan, and crispy thyme breadcrumbs. This gourmet dish is ideal for special occasions or a luxurious dinner at home. Crafted with premium ingredients, it delivers rich flavours and elegant presentation. Pearl Seafoods offers fresh lobster delivered across Sydney, making it easy to prepare this exquisite recipe. Elevate your dining experience with this impressive dish and enjoy the finest seafood Sydney has to offer.

Recipe Information

Serves

10 people

Preparation

25 minutes

Cooking

20 minutes

Difficulty

Moderate

Ingredients

  • 50g butter
  • 40g (1/4 cup) plain flour
  • 60ml (1/4 cup) verjuice or dry white wine
  • Small pinch of saffron threads
  • 500ml (2 cups) milk
  • 60g (3/4 cup) finely grated parmesan
  • 2 frozen cooked western rock lobsters, thawed, halved lengthways, shells reserved, meat coarsely chopped

Thyme Pangrattato

  • 1 tbsp olive oil
  • 70g (1 cup) fresh Italian breadcrumbs
  • 2 tsp fresh thyme leaves

Steps

  1. Heat the butter in a saucepan over medium heat until foaming. Stir in the flour and cook for 1-2 minutes, stirring constantly, until the mixture bubbles. Remove from heat and whisk in the verjuice until smooth. Add the saffron. Gradually whisk in the milk, ensuring the mixture remains smooth. Return to medium heat and stir constantly for 3-4 minutes until the sauce thickens. Stir in 40g (1/2 cup) of parmesan until melted. Remove from heat, season to taste, and let cool slightly. Fold in the lobster meat.
  2. Prepare the thyme pangrattato by heating oil in a non-stick frying pan over medium heat. Add breadcrumbs and thyme, stirring frequently, and cook for about 5 minutes or until golden and crisp.
  3. Preheat the grill on high. Arrange the reserved lobster shells, cut-side up, on a baking tray. Evenly distribute the lobster mixture among the shells. Grill approximately 6cm from the heat source for 5 minutes or until golden brown. Garnish with thyme pangrattato and serve immediately.

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