One of the ultimate all time classic recipes, There's a great skill involved in cooking this recipe correctly, I've seen Lobster Thermidor cooked absolutely terribly!! No love, No pride, No respect for Ingredients. Thick gloopy bechamel sauce, ladled over the poor over cooked lobster, smothered in cheese and chucked under a grill, to be cooked to within an inch of it's dear life!!!

This is a wonderful dinner party dish, Lobster is expensive, treat it with love and care, and i promise you'll find this recipe delicious.

This recipe, in my opinion, is about the sauce, or, bisque, that is made to maximize flavour into the finished Thermidor sauce.

Of course, the freshness, and the cooking of the lobster goes without question, Generally, as a rule i only buy lobsters to arrive on the day that i need them, live obviously, and usually best between June to September.

Just a thought...........

For all of you young catering students out there, invest in a copy of Le Repertoire de la Cuisine, keep it close to hand, open it, read it, learn from it, remember it, reread it, keep it as a guidance and reference, Classics are just that, Classics, styles of techniques we may lose forever, but should be an integral part of a chefs education

This recipe will serve 4 people


4 Whole cooked lobsters

For the Mornay sauce

250ml of whole milk

1 small onion, peeled and cut into quarters

2 bay leaves

4 cloves

40g of butter

40g of plain flour

150g of mature cheddar cheese

2 teaspoons of English mustard

2 egg yolks

100ml of soft whipped whipping cream


For the lobster bisque

100g of butter

The lobster shells from the claws and knuckles

300ml of brandy

2 carrots peeled and chopped

2 bulbs of fennel chopped

2 small onions peeled and chopped

A tablespoon of tomato puree

100ml of dry white wine

30g of plain flour

1 ltr of good quality chicken stock

4 crushed garlic cloves

4 star anise

2 crushed lemon grass stalks

A small bunch of tarragon


Firstly we need to make the Mornay sauce

In a small saucepan, put the milk, onion, bay leaves and cloves, bring to a slow boil, simmer for 5 minutes.

In a separate pan, melt the butter on a medium heat, then stir in the flour, stir with a wooden spoon until you have a nice smooth paste.

Pass the milk mixture through a sieve and discard the onion, bay leaves and cloves

Add the milk to the paste and whisk to remove any lumps, continue to cook on a medium heat for 4 minutes.

Remove from the heat, stir in the cheese, mustard and season to taste.

Stir in the egg yolks, cover, and set to one side.

Now prepare the lobsters

Carefully cut each lobster in half

Remove the legs

Remove the knuckles and claws

Carefully lift out the tail meat and cut each into 4 pieces

Crack the claws and remove the meat, and do the same with the knuckles

Place the meat onto a plate and keep refridgerated

To make the bisque

Add 50g of butter to a large pan

Place on a high heat and add the claw and knuckle shells

Cook until they caramelize slightly

Add half of the brandy, make sure you flame to burn off the alcohol, and reduce by half

Add the remaining butter and brandy, reduce the heat and add the carrot, onion and fennel

Cook for 5 minutes

Stir in the tomato puree

Add the wine and cook for 2 minutes

Now stir in the flour and add the stock

Add in the garlic, lemon grass and star anise, bring to a slow simmer, DO NOT BOIL, occasionally skim off any skum from the surface, simmer for 40 minutes

Remove from the heat and add the tarragon

Leave to stand for 10 minutes, now strain the bisque, return the bisque liquid to the heat and reduce by half and allow to cool

Pre heat the oven to 190c

In a bowl add 100g of the mornay sauce and fold in gently the whipped cream, now carefully add 100ml of lobster bisque and 2 finely chopped tarragon sprigs

Place the empty lobster shells onto a baking sheet, carefully place the cut lobster tails back into the shells, red side up, and fill the head sections with the claw and knuckle meat

Brush lightly with a little melted butter

Cover the lobster in a piece of tin foil and place in the oven for 4 minutes

Remove from the oven

Remove the foil from the lobster HEADS only

Spoon over the Lobster Mornay sauce

Pre heat the grill

Brown under the grill

Remove from the grill and discard the foil

Serve immediately with a dressed salad and potatoes of your choice

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