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Lobster thermidor

• Adam Bush

Published: February 24, 2021 at 12:45 PM

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Serves 2

A little effort

Total time: 30 mins

A star rating of 5 out of 5.1 ratingRate

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Serve this indulgent classic with a big green salad and plenty of crusty bread for mopping up that rich, creamy sauce

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Try this recipe for lobster thermidor, then check out our lobster roll, lobster macaroni cheese, lobster bisque, lobster salad and more lobster recipes.

Ingredients

Nutrition

• 40g butter

• 20g plain flour

• 350ml whole milk

• 1 long shallot

  finely chopped

• 100ml white wine

• a handful of leaves tarragon

• 1 tsp Dijon mustard

• 45g parmesan

  finely grated, plus a little extra

• ½ tsp smoked paprika

  plus a sprinkle

• 1 large cooked lobster

• a handful flat-leaf parsley

  chopped

• lemon wedges

  to serve

Nutrition: per serving

• kcal533
• fat31.6g
• saturates19.1g
• carbs18.2g
• sugars10.5g
• fibre1.1g
• protein35.6g
• salt2g

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Method

• step 1

  Melt 20g of the butter in a pan. Once foaming, mix in the flour and cook for a few minutes. Gradually add the milk a splash at a time, whisking throughout, only adding more once it is fully incorporated. Season and simmer for 5 minutes, then remove from the heat.

• step 2

  Melt the remaining butter in a small frying pan and gently cook the shallot for 5 minutes until softened. Add the white wine and bubble for a few minutes before adding the tarragon, dijon, parmesan and paprika. Stir this into the white sauce you made and season.

• step 3

  Use a sharp knife to cut the lobster in half, splitting the head and tail down the middle. Use a teaspoon to remove all of the tail meat, and bash the claw to remove that meat too. Roughly chop the meat and mix it into the sauce.

• step 4

  Heat the grill to high. Put the empty lobster shells onto a baking tray and spoon the lobster meat back into the shell. Sprinkle over a little more parmesan and a pinch more paprika, and bubble under the grill for 4-5 minutes or until golden.

• step 5

  Sprinkle with parsley and serve with a green salad, lemon wedges and crusty bread.

Check out more lobster recipes

Authors

Adam BushDeputy food editor

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