Thermidor Lobster

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220C and set the grill to high if your oven has one. If the lobster is still in the shell, remove the meat from the cooked lobster, keeping the shell halves as neat as possible for serving. Cut the meat into generous bite-size pieces and season lightly with salt and black pepper.

   2 small lobsters cooked lobster, about 600 to 700 g total, split or with meat removed1/2 tsp fine sea salt1/4 tsp freshly ground black pepper
2. 2

   Arrange the empty lobster shells on a small baking tray so they are stable. If needed, crumple a little foil under them to stop them tipping during baking.

3. 3

   Melt the butter in a small saute pan over medium heat. Add the shallot and cook for 2 to 3 minutes until softened but not browned, then stir in the garlic for 20 seconds. Pour in the white wine and simmer briskly until reduced to about 2 tablespoons. This concentration gives the sauce depth without making it thin.

   30 g unsalted butter1 medium, about 50 g shallot, very finely chopped1 small clove garlic, finely grated80 ml dry white wine
4. 4

   Lower the heat and stir in the double cream, Dijon mustard, Gruyere, parsley, lemon juice, and cayenne pepper. Cook for 1 to 2 minutes, stirring, until the cheese melts and the sauce lightly coats the spoon. Taste and adjust seasoning if needed. The sauce should be rich but still lively from the mustard and lemon.

   120 ml double cream2 tsp Dijon mustard50 g Gruyere, finely grated1 tbsp flat-leaf parsley, finely chopped1 tsp lemon juice1 small pinch cayenne pepper
5. 5

   Fold the lobster meat into the sauce and warm it very gently for 30 to 45 seconds, just until heated through. Do not boil at this stage or the lobster can turn firm.

6. 6

   Spoon the lobster mixture back into the reserved shells. Mix the Gruyere, breadcrumbs, and melted butter in a small bowl, then scatter the topping evenly over each lobster half.

   25 g Gruyere, finely grated15 g fresh breadcrumbs10 g melted unsalted butter
7. 7

   Bake for 8 to 10 minutes until bubbling around the edges, then grill for 1 to 2 minutes until the top is deeply golden in spots. Watch closely, because the cheese can colour quickly.

8. 8

   Finish with extra parsley and serve immediately with lemon wedges. For the best presentation, bring the tray straight to the table or plate the lobsters on warm dishes so the sauce stays silky.

   1 tsp extra chopped parsley2 wedges lemon wedges

Origin & History

Lobster Thermidor is a classic French dish that became famous in Paris in the late 19th century. It is traditionally made by binding lobster meat in a rich wine and mustard cream sauce, returning it to the shell, and browning it under high heat. The dish remains a symbol of celebratory French restaurant cooking.