Grilled Lobster With Parmesan Sauce And Thyme Pangrattato

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.