Prawns Thermador

This recipe is based on the famous lobster dish. Serve with lots of crusty white bread or mash potato to soak up the juices. Serves 2.

100g large raw prawns
1 large pack spinach
150ml cream
50g gruyere/cheddar
1 tsp mustard
salt/pepper
nutmeg
butter

Remove the head and shell of the prawns. Cook the prawns in simmering water until they are pink. Heat the cream with most of the grated cheese, mustard and salt. Once the cream is hot add the prawns. Meanwhile wilt the spinach and them cut it up and add some butter, nutmeg and seasoning. Place spinach at the bottom of an oven dish, cover with prawn/cream mixture and sprinkle with remaining grated cheese. Grill until the cheese is melted and slightly brown.