Nick Nairn's Lobster Crumble
This is a simple Lobster Thermidor with added crunch. I’d serve it for supper on Christmas Eve with some crusty bread, a cool glass of white wine and a big salad. This is perfect for getting everyone in the festive mood without feeling stuffed before the big day.
For juicy lobster meat, ensure to cook the lobster to 60°C using your Thermapen.