Glazed Scottish lobster omlette, by Derek Quelch, executive head chef at the Goring hotel, which this year celebrates 100 years under the same family. Read our feature celebrating the hotel's centenary here >>
â- 20g shallots, finely chopped
â- 500g-600g cooked lobster
â- 5tbs thermidor sauce
â- 2 egg yolks
â- 5g parsley, chopped
â-1tbs whipped cream
â- 8 eggs
â- Salt and pepper
Place the white wine and shallots into a pan, heat and reduce until dry. Remove the lobster meat from the shell, clean the meat and dice roughly. Add the lobster to the shallots and warm through. Add approximately one tablespoon of the thermidor sauce to the lobster and bind together. Taste and season.
Place the remaining thermidor sauce into a separate pan. Mix in the egg yolks and parsley. Fold in the whipped cream and adjust the seasoning.
Make omelettes using two eggs per person. Place each omelette into a lightly greased stainless steel ring, approximately 12cm in diameter, which has been put onto a plate. Push the omelette out to the edges of the ring.
Divide the lobster mix equally between the omelettes and spread out. Spread enough of the thermidor sauce over the top (not too much, otherwise the omelette will collapse). Place the omelettes under the salamander until golden brown.
Slide each omelette onto a clean serving plate and remove the ring.