Grilled lobster thermidor

Grilled lobster thermidor

This special grilled lobster thermidor recipe is a lot easier to prepare than you might think, and the sauce is lighter than the usual rich cheesy one.

Grilled lobster thermidor

Have you tried our ultra-luxe lobster mac ‘n’ cheese?

  • Serves icon Serves 6
  • Time icon Ready in 40 minutes

This special grilled lobster thermidor recipe is a lot easier to prepare than you might think, and the sauce is lighter than the usual rich cheesy one.

Have you tried our ultra-luxe lobster mac ‘n’ cheese?

Nutrition: per serving

Calories
277kcals
Fat
16.2g (9.1g saturated)
Protein
30.9g
Carbohydrates
2.5g (1.9g sugars)
Salt
1.3g

Ingredients

  • 3 cooked lobsters, each about 700g
  • 25g butter
  • 3 large shallots, finely chopped
  • 400ml fresh fish stock
  • 100ml dry white wine
  • 100ml double cream
  • 4 tbsp chopped mixed fresh herbs, such as parsley, chives and dill, plus extra sprigs to garnish
  • Pinch of cayenne pepper
  • 30g Parmesan, finely grated
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Prepare the lobsters. Remove the claws, then crack them by covering with a cloth and gently hitting with a rolling pin. Remove the meat in large pieces and put in a bowl. Remove and discard the legs.
  2. Cut the lobsters in half lengthways, first through the head, between the eyes, then turn around and continue to cut through the tail. Remove the tail meat from each lobster half and cut into chunky pieces. Add to the bowl with the claw meat. Remove the red roe and add to the bowl – it has an excellent flavour. Gently mix.
  3. Remove and discard the grit sacs and intestines – the long, thin, black line running the length of the body.
  4. Transfer the empty shells to a baking tray. Divide the meat and roe equally between each shell cavity, cover and chill until needed.
  5. Make the sauce. Melt the butter in a frying pan and cook the shallots for 3-4 minutes, until beginning to soften. Add the fish stock and wine and boil until reduced by half. Stir in the cream and cook gently for a further 5 minutes, until the sauce has a good coating consistency. Take off the heat and stir in the chopped herbs and cayenne. Season to taste.
  6. Preheat the grill to medium-high. Spoon the sauce over each lobster half and sprinkle with the Parmesan. Grill for 3-4 minutes, until golden and bubbling. Serve immediately, garnished with extra herbs.

Nutrition

Calories
277kcals
Fat
16.2g (9.1g saturated)
Protein
30.9g
Carbohydrates
2.5g (1.9g sugars)
Salt
1.3g

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Lobster recipes

Connecticut hot lobster rolls

These lobster rolls are a quick and easy summery treat...

Save recipe icon Save recipe icon Save recipe

Lobster recipes

Lobster spaghetti with tomato ginger and basil

This luxurious pasta dish uses vine-ripened tomatoes to make a...

Save recipe icon Save recipe icon Save recipe

Lobster recipes

Lobster with melon and cucumber cocktail

This lobster starter  is an elegant summer spin on a...

Save recipe icon Save recipe icon Save recipe

Lobster recipes

Lobster Thermidor

This dish gained a bad reputation during the Seventies and...

Save recipe icon Save recipe icon Save recipe

Lobster recipes

The Hairy Bikers’ lobster mac ’n’ cheese

Transform mac ‘n’ cheese into a luxurious dish with the...

Save recipe icon Save recipe icon Save recipe

Chips recipes

Chips with spiced salt and smoked garlic mayo

Homemade chips are always a crowd pleaser but add spiced...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.