Lobster thermidor

Lobster thermidor
Best recipe review Superb 5/5 I remember being served this in a pub in Polzeth, way back in my surfing days - just sublime. This tasted as good. Paul R Smith

Servings:	Serves 2
Calories per serving:	569
Ready in:	40 minutes
Prep. time:	20 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Try this dish out - it is superb and well worth the trouble it takes.

If like me you're a little squeamish about boiling live lobsters, buy one that is ready cooked. Large supermarkets sell them now, as do good fishmongers.

I got lucky when I went to buy the (cooked) lobster from Tesco's as they were reduced, so I got the lobster for £7.49, which meant lobster thermidor for two cost less than a tenner! (August 2008)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 whole Lobster, cooked
• 25 g ( 1 oz) butter
• 1 shallot or small onion, finely chopped
• 284ml (1/2 pint) very good quality fish stock - ½ a tin of good lobster bisque soup is an excellent substitute, if not better
• 50 ml (2 fl oz) white wine
• 100 ml (4 fl oz) double cream
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon English mustard powder
• Juice from half a lemon
• Pinch of chopped lemon zest
• Splash of brandy
• Sea salt and freshly ground black pepper
• 25 g (1 oz) Parmesan cheese, freshly grated
• Lemon quarters to garnish

• 

  Stock - reduced

• 

  Before the sauce

• 

  £7.50 !

Method

1. Twist off the claws and smash open with a hammer to remove the meat. Reserve.
2. Lay the lobster on its back and split in half from head to toe.
3. Scoop out the meat from the head and body and reserve
4. Chop the meat into small pieces, mix up a bit and arrange back in the shell
5. Heat the butter in a pan, sweat the chopped shallot until translucent - about 5 minutes on a low heat
6. Add the stock, wine, brandy and bring to the boil. Reduce until it is half of its original volume, less if using soup. Add the mustard, lemon juice, zest and double cream
7. Season with salt and pepper and mix in half of the chopped parsley
8. Preheat the grill
9. Spoon the sauce over the lobster meat
10. Sprinkle the grated Parmesan cheese over the top and add a twist of pepper
11. Heat under the grill for about 4 minutes - just enough make the cheese bubble
12. Sprinkle the remaining parsley over the top

Serving suggestions

Serve immediately with lemon quarters as a garnish

I served this with lemon rice which worked really well as an accompaniment.

Equally good accompaniments would be new potatoes and a green salad, or a tomato and onion salad to cut through the richness of the sauce, and then some crusty French bread to soak up all the juices.

See also

Interesting lobster recipes

• All about the lobster
• Lobster roll - a kind of sandwich filled with lobster meat
• Lobster thermidor - lobster cooked with a rich creamy seafood sauce, topped with parmesan cheese
• Lobster Newberg - the story of how Lobster a la Wenberg became Lobster a la Newberg
• Bill Granger's Lobster with Preserved Lemon - Australian chef and restaurateur, Bill Granger shows us an unusual way to prepare lobster tails with preserved lemons
• Spicy prawn ravioli in lobster bisque - a pasta dish with lobster meat
• Lobster and coconut soup with ginger - a Delia Smith cheat to turn a great soup into a brilliant one
• Peppers stuffed with lobster cream (TM) - small sweet peppers filled with a creamy seafood sauce, created with Thermomix
• Lobster bisque - make the classic lobster soup at home
• Prawn thermidor - an economical way to assimilate the classic lobster dish
• Thermidor sauce - make the classic thermidor sauce to use with pasta, vegetables or even as a dip
• Dublin lawyer - a rich Irish seafood dish utilising fresh lobster, cream, whiskey and sometimes mushrooms
• Salmon and prawn tagliatelle - a seafood dish using lobster bisque
• Fish chunks in lobster sauce with fresh pasta - another seafood dish using lobster bisque

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Hector Acosta: All I just want to add is this: This is MY FAVOURITE DISH EVER!!!

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