cooklybookly
Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 Lobster tails
  • 20 g Butter
  • 1 Shallot (finely chopped)
  • 50 ml White wine
  • 200 ml Fish stock
  • 100 ml Double cream
  • 1 tsp English mustard
  • ½ Juice of a lemon
  • Handful of chopped parsley
  • Pinch of black pepper
  • 30 g Grated Parmesan
Lobster Thermidor
favorite
print
rate
  1. Preheat the grill to a medium heat.
  2. remove the meat from the tail. Set aside. Chop the meat into pieces and place back into the shell.
  3. For the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the wine, stock and cream and bring to the boil. Reduce by half, stirring occationally. Add the mustard, herbs, lemon juice and season to taste.
  4. Spoon the sauce over the lobster meat. Sprinkle with Parmesan. Grill for 3–4 minutes until golden brown.


Passionate home-chef and Instagram food blogger who has ambitions to open his own restaurant in the near future.

Lobster Thermidor
favorite
print
rate
Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 Lobster tails
  • 20 g Butter
  • 1 Shallot (finely chopped)
  • 50 ml White wine
  • 200 ml Fish stock
  • 100 ml Double cream
  • 1 tsp English mustard
  • ½ Juice of a lemon
  • Handful of chopped parsley
  • Pinch of black pepper
  • 30 g Grated Parmesan
  1. Preheat the grill to a medium heat.
  2. remove the meat from the tail. Set aside. Chop the meat into pieces and place back into the shell.
  3. For the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the wine, stock and cream and bring to the boil. Reduce by half, stirring occationally. Add the mustard, herbs, lemon juice and season to taste.
  4. Spoon the sauce over the lobster meat. Sprinkle with Parmesan. Grill for 3–4 minutes until golden brown.


Passionate home-chef and Instagram food blogger who has ambitions to open his own restaurant in the near future.

Our social features are coming soon