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Lobster Thermidor

Lobster Thermidor

Lobster in a luxurious creamy sauce.

Serves 4

Preparation time 30 mins

Cooking time 45 mins

Cost per portion £7.28


A. Make the stock (or buy ready made fresh fish stock).
B. Make the sauce.
C. Grill the lobster meat in the sauce with Parmesan sprinkled on top.

A. Make the stock:

Method for the stock:

  • 1. Bring a very large pot of water to the boil (enough to cover the lobsters).
  • 2. Add the live lobsters and boil for no more than 15 minutes. (Or get your fishmonger to do this for you).
  • 3. Remove the lobsters from the water.
  • 4. Boil 500ml of the water with all the other stock ingredients, then simmer over a low to medium heat for about 30 minutes.
  • 5. Strain the stock.
  • 6. When the lobsters have cooled down remove the meat and keep it aside.
  • 7. Wash and clean out the lobster shells if you want to serve the lobster in them.

Ingredients for the stock:

  • 4 live lobsters
  • 500mls of the water in which the lobsters were boiled
  • 200ml white wine
  • 1 medium onion – cut into 4 pieces
  • 1 stick celery cut into 2 inch pieces
  • 1 bouquet garni (1 bay leaf, 1 sprig thyme, 1 sprig parsley, 1 celery flower)
  • 5 black peppercorns


B. Make the sauce:

Method for sauce:

  • 1. Melt the butter in a large saucepan.
  • 2. Add the crushed garlic.
  • 3. Add the flour and cook for 2 minutes over a low heat.
  •  4. Slowly add the stock, stirring well to prevent lumps forming.
  •  5. After adding all the stock bring it to a boil for about 10 seconds.
  •  6. Turn the heat down to low.
  •  7. Add the cream.
  •  8. Stir in the pink coral (roe), mustard, cayenne pepper, salt and black pepper.
  • 9. Take the sauce off the heat.
  • 10. Mix in the yolks.

Ingredients for the sauce:

  • 60g butter
  • 60g flour
  • 2 cloves garlic (crushed finely)
  • 600mls fresh lobster stock
  • 200mls fresh double cream
  • ½ teaspoon cayenne pepper
  • 1 teaspoon mustard
  • ½ – ¾  teaspoon salt
  • ½ teaspoon black pepper (coarsely ground)
  • 2 teaspoons pink coral (roe from the lobster – this is optional)
  • 2 yolks



C. Putting it all together:

1. Pre-heat the grill.

2. Chop the lobster meat into ¾ inch pieces.

3.  Sauté the lobster in 1 tablespoon of butter for about 1 minute.

4. Optional – add 1 tablespoon of brandy and cook for another minute.

5. Add the lobster to the sauce.

6. Put it back into cleaned lobster shells.

7. Sprinkle Parmesan on top and place under a grill until golden brown (about 1 minute).

8. Serve immediately and enjoy!

Additional Information:

4 large lobsters should be enough for 6 people.  (I think restaurants allow only half a lobster per person).

If you have a good local fishmonger who can boil the lobsters, take the meat out for you and also give you the water in which it was boiled, then a lot of the unpleasant work is done (i.e. killing the lobster, removing it from the shell and half of the work in the making of the stock)! Also, many fishmongers don’t charge to deliver locally.

One could use prawns instead of lobster – I haven’t tried it with prawns, but I’m sure it would also taste pretty good.

Unfortunately one doesn’t see lobster thermidor on menus very often these days – it was apparently created in a restaurant in Paris in 1894 to honour the opening of a play called ‘Thermidor’. And the play, which is set during the French Revolution, was named for the eleventh month (Thermidor) of the French Republican Calendar.

Nutrition Information

Nutrition per 100g per portion RDA women RDA men RDA child
Polyunsaturates* 0.6 g 2.9 g
Mono Unsaturates* 1.4 g 7.0 g
Saturated Fat* 3.9 g 20 g 98% 66% 98%
Total Sugars* 0.3 g 1.4 g 2% 1% 2%
Carbohydrate* 1.8 g 9.4 g 4% 3% 4%
Energy 137 kcal 695 kcal 35% 28% 39%
Protein 16 g 80 g 177% 145% 332%
Fat 7.2 g 37 g 52% 39% 52%

* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.

Allergens: Shellfish, Fish, Egg, Soya, Wheat, Gluten, Milk, Mustard

Cost per recipe:£ 43.69
Cost per portion:£7.28

We would love to hear from you about this recipe!