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Recipe for :

Lobster Thermidor

This recipes comes from The Fish Society a UK business which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and recieve a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>


675g / 1 1/2lb cooked lobster
1 tbsp oil, 45g / 1 1/2 oz butter
2 shallots, finely chopped
100ml / 3 1/2fl oz dry white wine
1 tbsp chopped tarragon
1 tsp each chopped chervil and parsley
150ml / 5 fl oz Bechamel Sauce <click here> to see Tallyrand's recipe
150ml / 5fl oz double cream
1 tsp French mustard
1/2 tsp paprika
4 tbsp freshly grated Parmesan or Gruyere cheese

  • Remove and crack the lobster claws, take out the meat and dice it. Split the lobster in half lengthwise, remove the tail meat and coral (eggs) if any, chop and add to claw meat. Scrape the shell as clean as possible.
  • Heat the oil and butter, then cook shallots over a gentle heat until transparent. Add the wine, boil rapidly until reduced by half.
  • Preheat the grill to its highest setting.
  • Add the herbs, bechamel sauce, cream, mustard and paprika to the pan. Bring to boil, reduce heat and simmer for 2 - 3 mins or until the sauce is a creamy consistency. Season to taste.
  • Put some of the sauce into the base of the shell, then the meat, then another layer of sauce. Sprinkle cheese over the top and grill until hot and bubbling, and the cheese has browned.

To make Bechamel Sauce <click here> see Tallyrand's recipe.

Serves 2

The Fish Society