Lobster Ragout

Scrub and rinse the lobster.

Half-fill a large pan with water, add the salt, sugar, vinegar, finely-chopped onion, carrot and peppercorns, and bring to the boil. Plunge the lobster head first into the water. Leave for about 20-25 minutes.

After it has cooled, remove it from the stock and split lengthways. Remove the flesh from the shell and slice it into strips. Melt the butter and saute the spring onion in it. Stir the flour into the butter and beat until smooth. Stir in the fish stock and the cream. Season and leave to simmer for a few minutes.

Add the lobster meat, beat in the egg yolk, add some chopped dill and place the mixture in little buttered dishes, scallop shells or pastry cases.

Sprinkle with the grated cheese and place in a preheated oven at 180C, gas mark 4, 350F to bake for a few minutes. Garnish with sprigs of dill before serving.