A classic French dish where the lobster shell is stuffed with a creamy mixture of meat, egg yolks and brandy. Top up with cheese and bake for an oven-browned cheese crust. Split the lobster ...

John finishes of cooking Lobster Thermidor using the vineyard's ... Break the meat up into good size chucks and set to one side. 6. Place the split shells on a large baking tray.

For the main, it's two sides plus your choice of duck confit, Lobster Thermidor, or Chateaubriand. Dessert is either cherry lattice tarts or crème caramel. Prices for a box for two range from £ ...