LOBSTER THERMIDOR CAJUN STYLE
-2 cooked lobsters
1/2 cup grated Monterey Jack cheese
-1 can of creamed corn 284ml
-2 finely chopped French shallots
-1 1/2 oz. Bourbon
4 slices bacon, cooked and crumbled
-2 tbsp Cajun spices
-1/2 cup of micro pods
-2 radishes cut into small sticks
-2 mini red onions cut into thin rings
salt and pepper
Lemon wedges to serve
In a skillet over high heat, sauté the French shallots with a drizzle of olive oil for 2 to 3 minutes. Deglaze with Bourbon and continue cooking for 1 to 2 minutes. Add creamed corn and Cajun spices. Continue cooking over medium heat for 5 minutes and process in a blender or food processor to obtain a smooth, creamy sauce.
Remove the claws from the lobsters and cut the shells in 2. Remove meat from lobsters and claws and coarsely chop.
Fill shells with meat, add corn sauce, sprinkle with crumbled bacon and top with Monterey Jack cheese. Place on high heat BBQ or in oven until cheese is melted.
In a bowl, combine the microfoam, radish and red onion. Add a drizzle of olive oil, salt and pepper and serve with the lobsters.