Mustard could overpower delicate seafood, but this milder mustard powder encloses the lobster meat with a crust that retains the moisture of the flesh
Makes four small ramekins
1 small bunch of flat-leaf parsley
2 slices of stale bread
2 heaped tsp English mustard powder
2 tbsp crème fraiche
½ tbsp butter
1 unwaxed lemon, in wedges
1. Carefully place the lobsters in the freezer with a damp tea towel over their eyes. While the lobsters are being chilled, fill a large pan with cold water, add a good pinch of salt and place it on a high heat.
2. Once the water is boiling rapidly, take the lobsters out of the freezer and lower them head first into the hot water, ensuring that they are fully submerged. Boil for three minutes then turn the heat down and simmer for another three minutes. Remove the lobsters from the water and set aside until cool enough to handle.
3. While the lobsters are cooling, pick and chop the parsley leaves. Tear the bread roughly and blitz to fine crumbs in a processor.
4. Lay the lobsters on their backs and, with very sharp knife, cleave each in half lengthways. Remove the black sac from the head and throw it away. Dislodge the body meat and remove and discard the black vein running the length of the tail. Crack the claws and scoop out the meat.
5. Chop the lobster meat roughly, put in a bowl and stir together with the parsley, breadcrumbs, mustard powder and crème fraiche. Season lightly.
6. Turn the grill on to a high heat. Spoon the mixture into heatproof ramekins or bowls and top each with a little knob of butter. Place under the hot grill for about five to 10 minutes until the mixture bubbles up and becomes crisp on top. Serve with a lemon wedge on the side to squeeze over.
From ONE: A Cook And Her Cupboard by Florence Knight (Saltyard Books, £26)
Photograph: Jason Lowe/Hodder & Stoughton