Lobster Thermidor

This is a recipe that had a huge impact years ago, then was kind of forgotten and was looked down upon by many chefs as " too old fashioned" but has in recent years made a come back, and I have to say Hooray!

I also know that any chef worth their salt will have their own version of this classic Thermidor sauce, I'm no exception, so here's my version I'm going to share with you


1 x1kg whole cooked lobster

30g of butter

2 shallots finely chopped

600ml fish stock, (buy it! It's fine)

100ml of Noilly Prat (white wine will do)

100ml double cream

1 tsp English mustard

1 tsp Dijon mustard

Handful of chopped herbs, chives, parsley, chervil and tarragon

Squeeze of lemon

30g grated cheddar

30g grated Parmesan


Place the lobster belly down and cut in half

Lift out the tail meat

Break off the claws and crack open the shells

Carefully remove all the meat from the claws

Cut the tail meat into bite size pieces and place evenly between the two shells

Chop the claw meat and add these to the tail shells

Now let's make this fantastic sauce!!

Melt the butter in a pan

Add the shallots and cook till soft

Add the fish stock, Noilly Prat, and half the cream

Boil and reduce by 3/4

Add the rest of the cream, mustards and cheddar

Simmer until you have a good coating consistency

Now add the herbs and squeeze of lemon

Preheat the grill

Spoon the sauce over the lobster

Sprinkle with the Parmesan and grill until golden and bubbling

Serve with some homemade chips and a rocket salad

#eatmorefish Jon

See My new series Fish and Tips on Simply Good Food TV the new mobile app for foodies down load it today from the apple and android app stores. Apple available at

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