Lobster Date Night Menu

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
Or
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
Or
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.

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.

For full ingredients and dietary information please click here.

French Onion Soup:  293 kcal per portion
Baguette: 361 kcal per portion
Beurre Demi: 27 kcal per portion
Fougasse: 373 kcal per portion
King Scallops in Half Shell: 31 kcal per portion
Lobster Thermidor: 129 kcal per portion (lobster), 75 kcal per portion (thermidor sauce)
Frites: 391 kcal per portion
Chocolate Mousse: 514 kcal per portion
Crème Caramel: 325 kcal per portion

STARTERS

 French Onion Soup

Served with Comté croutons and fougasse.

 Prep time: 2 minutes Cook time: 15 minutes

In the box: French Onion Soup, demi-baguette, Comté cheese, fougasse

 Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).

1. Slice the baguette at an angle into 6 pieces and place them onto a baking tray. Sprinkle with the grated Comté cheese.
2. Place in the centre of the oven for 5 minutes. Meanwhile place the fougasse on a baking tray, reserving the garlic butter for later.
3. When the 5 minutes has elapsed, add the fougasse to the oven and set timer for 10 minutes.
4. 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.
5. 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

In the box: King scallops, scallop shells, garlic butter, fougasse

On the Hob

• Rinse your scallops before use, gently patting  dry with a kitchen towel immediately after rinsing, before seasoning with salt and pepper.
• Drizzle a little oil into a non-stick pan and cook the scallops on a high heat for 4 minutes on one side.
• Turning the scallops over, cook for another 3 minutes. 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

• Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
• Rinse your scallops before use, gently patting  dry with a kitchen towel immediately after rinsing, before seasoning with salt and pepper.
• 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 oven at 180°C / electric oven at 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

Served with frites.

Prep time: 5 minutes cook time: 20 minutes

In the box: Lobster, Thermidor sauce, frites

• Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
• Empty the frites onto a non-stick baking tray and spread evenly. Place into the oven and set the timer for 5 minutes.
• Remove the lobster from its packaging and place on a baking tray, shell side down.
• Open the pot of thermidor sauce and mix thoroughly, then spread it evenly over the lobster meat.
• Once the 5 minutes for the frites is up, add the lobsters to the oven and cook for 20 minutes or until the top of the sauce is a golden brown and the frites are golden.
• Season the frites with salt to taste.

To serve

Plate up the lobsters and serve with frites. If you have some salad leaves, serve alongside your meal.

DESSERT

Dark Chocolate Mousse

Ready to eat.

Crème Caramel

Ready to eat.

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.