What you will need:
- 1 1/2 pound Lobster
- Package of bacon
- 250 grams of Cheddar cheese
- 1/2 stick of butter (garlic butter works great, too)
- 2% Milk 12-160z
- Loaf of bread (Medium size aprox. 12inchs length, 5 inchs width.)
- Preheat oven to 350 F (175 C)
- Put a medium size pot a little less then half-way full of water on the stove top; temp. med.-high
- *Place a metal mixing bowl on top of that pot so that its bottom and sides are cradled by the pot. Make sure it is large enough to contain all the ingredients; butter, cheese, milk.
- Place 1/2 stick of butter into the bowl
- Place bacon, side by side and not overlapping on an oven tray. Place in oven.
- Dice cheddar- doesn’t need to be perfect; toss into the metal mixing bowl, let melt.
- Get cracking on the lobster. Pull the bulk of the meat out from the tail, break the claws open, and check its other spindly legs for some hidden goodness- It’s possible to get quite a bit if meat if you have patience and a good hammer. (rolling pin works, too!) At the bottom of the page is a good video from Stef Le Chef on how to remove the meat.
- Rinse any green or guts found on the meat then dice it to chunks.
- Stir the blend of butter and chedder, whisking firmly, swiftly and carefuly to achieve a good consistency. Add milk slowly, we don’t want it too soupy.
- Sprinkle flour to thicken; Lower the heat if it seams to be sticking or bubbling. Whisk and whisk till you have achieved a nice saucy, cheesy texture. Turn heat on low.
- Cut the loaf in half. Dig into the bottom portion of the loaf and form a bed for all your delicious toppings to rest in. Do this to the top piece of bread too.
- Is your bacon burning? No? Ok well take it out when it is crispy. Pour some bacon drippings into your cheese sauce and stir it up.
- Layer the bacon length wise on the bottom portion of the bread loafs cozy bed.
Bacon is good but don’t get overzealous as we want to taste the lobster.
- Top the bacon with lobster chunks.
- Pour the golden sauce all over the bacon and lobster. If you’d like, top with some fresh parsley.
- Place top on and cut portions from the loaf.
- Serve with dark greens, IE fiddleheads** as I used here, a ramekin of the rich cheese sauce. and a lemon wedge if you prefer.
*The trick to double boiling is that you don’t want the sauce to burn or become to hot, or likewise the oils to seperate due to an excess of temperature. When you double boil you are using indirect heat, like steam, to cook at a gentler rate. Also, if you have a real double boiler, use that.
**Fiddleheads are a late spring, seasonal fern coming from North America. They have a very light, acidic taste-similar to a cross between spinach and asparagus. To cook them just heat salted water to a boil and cook them for 10-15 minutes or until tender. Warning: There are many species of this fern and some are considered poisonous! So use only the judgement of experts when cultivating them from a wild source.
Here is the lobster prep video I promised:
stephane sauthier :