2x1kg cooked lobster
375g cooked pasta of choice
1cup cooked and chopped mushrooms
1 cup fish stock
1cup dry white wine
75g chopped butter
2 shallots finely chopped
1/3cup plain flour
1 cup pure cream
3/4 cup milk
3 teaspoons Dijon mustard
1/2cup grated gruyere cheese
1/4cup fresh dill chopped
2 teaspoons finely grated lemon zest
2 tablespoons lemon juice
Salt and pepper to taste


1. Using a sharp knife cut lobsters in half from head to tail
2. Remove and discard grey gills in the top of the head
3. Remove digestive track down the middle of tail and the yellow/orange liver
4. Remove flesh from shells and cut into large pieces
5. Pour stock and wine into a medium saucepan, bring to the boil
6. Simmer until reduced by half, transfer to a heat proof jug
7. Melt butter in same saucepan over medium heat, add shallots cook stirring until softened
8. Add flour and cook stirring for about 2 minutes until mixture is lightly browned remove from heat
9. Whisk in combined cream, milk and stock mixture, return to heat whisk until sauce boils and thickens
10. Add mustard, dill and cheese stirring until cheese is melted, season to taste
11. Stir in lobster, mushrooms, zest, juice and pasta garnish with dill



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