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. We’ve even curated a special playlist specifically for this menu.

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:

Lagarde Blanc, Vin de France 2018 – 750ml 11.5% abv. Fresh green apple and citrus fruit. Our house white wine.

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

STARTER 1 – FRENCH ONION SOUP 

French Onion Soup 293 kcal per portion 

Ingredients: French Onion Soup (Water (61%), Onions (35%), Vegetable Stock (Vegetable Stock (Water, Onion, Carrot Extract, Tomato, Celeriac (CELERY), Herbs, Garlic, Spice), Salt, Glucose Syrup, Maltodextrin, Yeast Extracts, Sugar, Flavourings, Rapeseed Oil), Corn Flour, Gravy Browning (Ammonia Caramel), Salt, Thyme, Garlic, Pepper, White Wine (De-alcoholised Italian White (60%), Italian White (40%), Salt, Preservative (SULPHUR DIOXIDE)), White Wine Vinegar (SULPHUR DIOXIDE), Bay Leaf), Comte Cheese (MILK, Lactic Ferments, Animal Rennet, Salt)

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where, Wheat, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.  

Baguette 361 kcal per portion & Beurre Demi 27 kcal per portion 

Ingredients: Wheat Flour, Water, Salt, Yeast, Wheat Gluten, Emulsifier (Mono- And Diglycerides Of Fatty Acids), Malted Wheat Flour, Flour Treatment Agent (Ascorbic Acid) 

May contain: Eggs, Milk, Nuts, Sesame and Soya 

Beurre Demi-Sel AOP Charentes-Poitou, La Conviette: Pasteurised Cream (Milk), Salt (2%), Lactic Acid Bacteria (Including Lactose) 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

Fougasse 373 kcal per portion 

Ingredients: Fougasse (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Cold Pressed Rapeseed Oil, Extra Virgin Olive Oil, Yeast, Fermented Wheat Flour, Salt, Rapeseed Oil, Emulsifier: Mono & Diglycerides Of Fatty Acid, Garlic Extract, Flour Treatment Agent: Ascorbic Acid), Rapeseed oil, Garlic (0.12%), Parsley (0.9%), Sea Salt (0.5%). 

Garlic butter (7.41%): Butter (Milk) (94.57%), Parsley, Garlic (1.51%), Salt, Lemon Juice, Lemon zest, Rapeseed Oil. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

 STARTER 2 – KING SCALLOPS 

King Scallops in Half Shell 31 kcal per portion 

Ingredients: Scallops (Pecten maximus) (Mollusc) 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Eggs, Milk, Wheat, Tree Nuts, Mustard, Soya, Fish, Crustaceans, are handled.  

Fougasse 373 kcal per portion 

Ingredients: Fougasse (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Cold Pressed Rapeseed Oil, Extra Virgin Olive Oil, Yeast, Fermented Wheat Flour, Salt, Rapeseed Oil, Emulsifier: Mono & Diglycerides Of Fatty Acid, Garlic Extract, Flour Treatment Agent: Ascorbic Acid), Rapeseed oil, Garlic (0.12%), Parsley (0.9%), Sea Salt (0.5%) 

Garlic butter (7.41%): Butter (Milk) (94.57%), Parsley, Garlic (1.51%), Salt, Lemon Juice, Lemon zest, Rapeseed Oil 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled. 

MAIN 

Lobster Thermidor 129 kcal per portion (lobster), 75 kcal per portion (thermidor sauce) 

Lobster (Crustacean) (62%), Thermidor Sauce (38%) (Water, Creme Liquid (Milk), White Wine (De-alcoholised Italian White  (60%), Italian White  (40%), Salt, Preservative: Sulphur Dioxide), Shallots, Unsalted Butter (Milk), Lobster Glaze ((Crustacean) Extract, Tomato, Carrot Juice) Fish Stock (Water, Fish Extract, Mussel Stock (Mollusc) Extract, Maltodextrin, Salt, Sunflower Oil, Yeast Extract, Natural Flavouring, Spice Extract), Comte Cheese (Milk), Dijon Mustard, Corn Flour, Parsley, Tarragon, Black Pepper, Piment D’Esplette). 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Milk, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

Frites 391 kcal per portion 

Potatoes, Sunflower Oil, Dextrose. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Milk, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled. 

DESSERTS 

Chocolate Mousse  514 kcal per portion 

Double Cream (Milk) (47%), Dark Chocolate (Cocoa Mass 44.0 %, Sugar, Cocoa Butter 12.0 %, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring) (23%), Egg White, Egg Yolk, Sugar. 

May contain tree nuts. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Tree Nuts, Mustard, Fish, Crustaceans, and Molluscs are handled.  

Crème Caramel 325 kcal per portion 

Crème Liquide (Milk), Whole Milk, Brown Sugar, Whole Egg, Pasteurised Egg Yolk, Vanilla Pod (0.3%), Water. 

May contain tree nuts. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

Adults need around 2000 kcal a day. 

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.