The dish features on the new menu at the restaurant, which re-opens its doors this week after a nearly two month refurbishment.
Frederick Forster's Lobster Thermidor:
First fry diced native lobster in a frying pan, season it, and then add brandy to flambé it.
Mix in English mustard.
Pour contents of the frying pan into a cold pan to stop the cooking process.
Add chopped chervils, chives, tarragon, grated parmesan and whipped cream then mix.
Crack an egg yolk into the mixture and stir.
Empty the contents into dried lobster shells for presentation.
Sprinkle parmesan on top.
Grill until the cheese turns brown.