There is nothing more evocative than presenting your lover with lobster.
First make the butter by putting 150ml dry white wine & a banana shallot, finely chopped, into a pan. Boil & then simmer until the liquid has gone then leave to cool.
Mix the shallot with 1 tsp each of fresh chopped chives, tarragon & parsley, 1 tsp Dijon mustard, juice of ½ lemon, pinch of paprika, 3 tbsp grated Parmesan & finally 130g butter. Make a sausage wrapped in clingfilm & chill.
Take 1 large, cooked lobster & snap away the claws. Cut in half lengthways & wash & dry out the head cavity. Bash the claws, take out the meat & put into the head cavity. (You can also buy lobster prepared for you).
Slice the butter & lay along the lobster. Cook under a hot grill for 5-8 minutes until bubbling & just golden.
Delve into the luscious flesh served undressed with dressed leaves & sauteed new potatoes. If the divine thermidor butter dribbles down your chin – or further – then someone needs to lick it off.