- A challenge
- May 2011
- Serves 2
- Takes 15 min to make, 10 min to cook, plus infusing time
This dish gained a bad reputation during the Seventies and Eighties because it was often cooked so badly – drowned in an overpowering sea of rich, cheesy sauce. If it’s made with a just a little sauce that’s been carefully flavoured with small amounts of mustard, tarragon and Gruyère, it’s still one of the best hot lobster dishes there is.
See our grilled lobster thermidor for a lighter version of this classic dish.
- 38.6g (21.1g)
- 15.1g (8g sugar)
See Wine Match
What's the perfect wine match?
Our friends at Majestic Wine recommend Chavy Puligny Montrachet Les Charmes. An indulgent lobster dish requires an equally luxurious white. Puligny Montrachet is the Chardonnay pinnacle and will match your lobster’s sweet flesh with decadent creamy peach intensity.
Use promo code DELICIOUS to get £10 off your order when you spend £40 or more.£47.99 | Buy Now See all white burgundy
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