You’ll Need
For the Lobster Thermidor
250g cooked lobster meat, cut into large chunks
20g butter
1 shallot, finely diced
2 cloves garlic, finely grated
75ml Champagne (or dry sparkling wine)
150ml double cream
1 tsp Dijon mustard
1 tsp wholegrain mustard
50g Gruyère, finely grated
25g Parmesan, finely grated
1 tbsp fresh tarragon, finely chopped
Sea salt
Freshly cracked black pepper
For the Dauphinoise Topping
500g Maris Piper potatoes, peeled and very thinly sliced
150ml double cream
1 clove garlic, finely grated
25g Parmesan, finely grated
20g butter, melted
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Buttered asparagus
Fresh tarragon
Lemon wedges
Optional but Dangerous
Black truffle shavings
Oscietra caviar
King prawns
Parmesan crisps
Method
Preheat your air fryer to 180°C.
Melt the butter in a saucepan over a medium heat.
Cook the shallot for 2–3 minutes until softened.
Add the garlic and cook for 30 seconds.
Pour in the Champagne and simmer until reduced by half.
Stir in the Dijon mustard, wholegrain mustard and double cream.
Bring to a gentle simmer for 2–3 minutes.
Add the Gruyère and Parmesan, stirring until completely melted into a smooth, rich sauce.
Fold through the chopped tarragon.
Finally, gently stir in the lobster meat and warm through for 1–2 minutes. Do not boil once the lobster has been added.
Divide the Thermidor mixture evenly between two individual oven-safe dishes.
Arrange the potato slices neatly over the top of each dish, overlapping slightly.
Mix together the remaining double cream and grated garlic.
Pour evenly over the potatoes.
Brush with the melted butter.
Season lightly with sea salt and freshly cracked black pepper.
Sprinkle over the remaining Parmesan.
Place the dishes into the air fryer.
Cook at 180°C for 30 minutes.
Increase the temperature to 200°C and cook for a further 8–10 minutes, until the potatoes are beautifully golden and crisp.
Allow to rest for 5 minutes before serving.
Serve alongside Tenderstem broccoli and buttered asparagus.
Finish with fresh tarragon, lemon wedges and, if using, black truffle shavings or a spoonful of Oscietra caviar.