Lobster Thermidor

By Simon  , , , , ,   

August 7, 2013

Beautiful, Lobster Thermidor

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 2


1 Large Fresh british lobster

1 tbsp Olive oil

1 Medium Shallot

8 Small Field mushrooms

1 Handful Fresh flat leaf parsley

2 Sprig Fresh british tarragon

50 ml Dry vermouth

300 ml Creme fraiche

100 Grams Mature british cheddar

2 tsp English mustard

Scattering Salt & pepper


Preheat your oven to 180 degrees.

In a small pan gently sweat the shallots, mushroom, parsley and tarragon in the oil for a couple of minutes, add the vermouth and simmer for 2 minutes allowing the alcohol to evaporate. Remove from the heat, add the creme fraiche, add half of cheddar and mustard. Stir it all together, combining evenly.

Cut your lobster meat into 2cm chunks and carefully fold into your sauce and season.

Arrange your lobster mixture in the reserved shells, sprinkle the remaining cheese on them and place on a baking tray and zap in the oven for 10 minutes until hot and golden. If you overdo this your lobster will be tough and chewy and that would not serve or honour our beautiful british lobster....

Serve with a beautiful green salad and chunks of warmed crusty bread......


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