Lobster thermidor

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By: James Martin From: Deck Dates

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This recipe is classed as easy

Rating 3.58 / 5 (95 votes)

Prep time:
20 min
Cook time:
15 min

James Martin pairs the luxury of lobster with a lavish creamy sauce and an irresistible grilled-until-golden parmesan topping


1. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any head matter and set aside. Cut the meat up and place back into the shell.

2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, parsley and lemon juice and season to taste.

3. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated cheese. Grill for three to four minutes, until golden brown.


  • 1 lobster, about 750g, cooked
  • 25 g butter
  • 1 shallots, finely chopped
  • 285 ml fish stock, tub, fresh
  • 50 ml white wine
  • 100 ml double cream
  • 0.5 tsp English mustard
  • 2 tbsp chopped parsley
  • 0.5 lemon juice
  • 1 pinches freshly ground salt and black pepper
  • 20 g parmesan, grated

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Latest Comment


Really enjoyed this recipe. Used a stock cube for the fish stock

LesS5254 LesS5254  Posted 02 May 2009 11:43 AM

Excellent sauce, just take your time with it.

winklehoc winklehoc  Posted 25 Apr 2009 7:23 PM

Tried this recipe last night. Absolutely scrumptious. Due to not being able to get a shallot used a small onion and used single cream instead of double but still superb.

rockettester rockettester  Posted 28 Apr 2008 7:54 PM