Buy a Gift Côte Lobster Date Night Box

Enjoy the perfect Côte date night in.

To Start
French Onion Soup
With Comté cheese croutons

Fougasse
Leaf shaped garlic bread with parsley and sea salt 

Main
Lobster Thermidor
Two whole lobsters with creamy, buttery thermidor sauce and frites

Dessert
Crème Caramel
Traditional set vanilla pod custard with dark caramel

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.

Fougasse: 373kcal per 115g serving
French Onion Soup: 260kcal per 315g serving
Demi Baguette: 171kcal per 70g serving
Lobster & Thermidor sauce: 384kcal per 550g serving
Frites: 365kcal per 250g serving
Crème Caramel: 325kcal per 140g serving

Total cooking time: 40 minutes – For best results oven cook. 

Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit! 

Starter
French Onion Soup
With Comté cheese croutons and our famous Fougasse 

Prep time: 2 minutes Cook time: 15 minutes 

1. Pre-heat your oven to 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 is 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. Decant the soup into a saucepan and heat up on a low heat. Simmer gently, but do not let boil.  
7. Alternatively, empty the soup into a microwavable container, or the tray that it has come in, heat on full power for (700W) for 4 minutes or (900W) for 3 minutes. Mix halfway through and make sure it’s fully heated before serving. 
8. To serve, portion the soup into soup bowls, add the cheese croutons and serve with fougasse on the side.

Main
Lobster Thermidor
Two whole lobsters with creamy, buttery thermidor sauce and frites  

Prep time: 5 minutes Cook time: 25 minutes 

1. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6.
2. Empty the frites onto a non-stick baking tray and spread evenly. Place into the oven and set the timer for 5 minutes.  
3. Remove the lobster from its packaging and place on a baking tray, shell side down. We recommend you gently crack the lobster claws at this stage; this helps them cook (you can do this with the flat side of a knife). Open the pot of thermidor sauce and mix thoroughly, then spread it evenly over the lobster meat. 
4. 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.  
5. Season the frites with salt to taste.  
6. To serve, plate up the lobsters and serve with frites. If you have some salad leaves, you could also serve these alongside your meal, but it’s not essential. 

Dessert
Crème Caramel
Traditional set Vanilla Pod Custard with Dark Caramel 

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.