Lobster Date Night Box

Luxuriously decadent, our three course Lobster Date Night Menu is the perfect set menu to impress. With your choice of starters and desserts, you can create the perfect date night every time.

On the Menu

Starters - choose from:

French Onion Soup with Comté cheese croutons and our famous Fougasse

British King Scallops with scallop shells and garlic butter and our famous Fougasse

Main

2 whole Lobster Thermidor, served with frites

Dessert - choose from:

Crème Caramel – Traditional set vanilla pod custard with dark caramel

Chocolate Mousse – Indulgent, dark chocolate mousse

French Wine from our Cellar

Why not add our pick of wines to make your experience even more special:

La Lande Blanc, Vin de France, Colombard & Sauvignon Blanc – 750ml 11.5% ABV. Fresh Sauvignon Blanc character, with tangy green apple and zesty lime.

Picpoul de Pinet, Domaine de Roquemolière – 750ml 13% abv. Melon and lime freshness.

Fougasse: 373kcal per 115g serving.
French Onion Soup: 260kcal per 315g serving.
Demi Baguette: 171kcal per 70g serving.
Scallops: 21kcal per 30g serving.
Garlic Butter: 213kcal per 30g serving.
Lobster & Thermidor sauce: 384kcal per 550g serving.
Frites: 390kcal per 250g serving.
Chocolate mousse: 513kcal per 130g serving.
Crème Caramel: 325kcal per 140g serving.

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select 'food and drink - individual items' from the list.

STARTERS

French Onion Soup
Served with Comté croutons and fougasse
Prep time: 2 minutes Cook time: 15 minutes

1. Pre-heat the oven (fan 180°C / electric 200°C / gas mark 6).
2. Slice the baguette at an angle into 6 pieces and place them onto a baking tray. Sprinkle with the grated Comté cheese.
3. Place in the centre of the oven for 5 minutes. Meanwhile place the fougasse on a baking tray, reserving the garlic butter for later.
4. When the 5 minutes has elapsed, add the fougasse to the oven and set timer for 10 minutes.
5. Once the 10 minutes it up, the fougasse should have gone golden brown and the cheese on the croutons should have melted. Remove everything from the oven and finish the fougasse by topping with garlic butter.
6. Heat up the soup according to the instructions below:

On the Hob

• Decant into a sauce pan and reheat over a medium heat to simmering point.

Microwave

• Transfer the soup into a microwavable container, cover, and heat up for 4 minutes, stirring half-way through.

To serve

• Portion the soup into soup bowls, add the cheese croutons and serve with fougasse on the side.

King Scallops
Served in a scallop shell with garlic butter and fougasse
Prep time: 5 minutes Cook time: 10 minutes

On the Hob

1. Rinse your scallops before use, pat them dry before seasoning with salt and pepper.
2. Drizzle a little oil into a non-stick pan and cook the scallops on a high heat for 4 minutes on one side. Turn the scallops over, cook for another 3 minutes.
3. Add the garlic butter and reduce the heat. Once the scallops are cooked, place one into each shell, pouring any remaining melted butter from the pan oven the scallops.

In the oven

1. Pre-heat the oven (fan 180°C / electric 200°C / gas mark 6).
2. Rinse your scallops before use, pat them dry before seasoning with salt and pepper.
3. Place the scallop shells onto a baking tray and place each scallop into a shell. Top with garlic butter. Bake for 10 minutes.
   

Fougasse

1. Pre-heat the oven (fan 180°C / electric 200°C / gas mark 6).
2. Place the fougasse on a baking tray, reserving the garlic butter for later.
3. Heat in the oven for 10 minutes.
4. Finish with the garlic butter.
   

To serve

• Divide the scallops between your plates and serve with the fougasse. If you have a lemon, squeeze over the scallops.
  

MAIN

Lobster Thermidor
FOR BEST RESULTS OVEN COOK FROM CHILLED

1. Pre-heat the oven (fan 180°C / electric 200°C / gas mark 6).
2. Open the bag of lobster and place it onto a baking tray (before cooking, we recommend to gently crack the lobster claws). Open and spread the sauce evenly over the lobster meat. Place the tray into the centre of oven for 20 minutes or until the top of the sauce is a golden brown. Warning: The product will be hot, so please take care when removing from the oven. Do not re-heat. Leave to stand for 1 minute before serving.
   

Frites

1. Pre-heat the oven (fan 180°C / electric 200°C / gas mark 6).
2. Empty the frites onto a non-stick baking tray and spread evenly.
3. Place into the centre of the oven for 25 minutes or until golden.
4. Season with salt to taste.
   
   

DESSERT

Dark Chocolate Mousse
Ready to eat.

Crème Caramel
Ready to eat.

1. Turn out of the ceramic pot onto a plate before eating. You may find this easier if you run a knife around the inside of the pot to loosen the crème caramel from the sides.