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Lobster Thermidor

Lobster Thermidor Recipe
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This recipe is probably the easiest thermodor you can get and still get an authentic result. This culinary classic is always a winner, but the thermodor sauce can be used for scallop thermodor which is so easy and great as a starter.
Ingredient quantities are as a main course. You will get twice as many starter portions.
x Cornish Lobster, (cooked)
g Butter
x Shallot (peeled and finely chopped)
ml Fish Stock
ml White Wine
ml Double Cream
x tsp English Mustard
x tbsp Flat Parsley (roughly chopped)
x Lemon (juice only)
g Parmesan (grated)
1. Start by preheat the grill to a medium heat.

2. Cut the lobster in half using a sharp knife.

3. Remove the meat from the claws, tail and head, cut the flesh into 1.25cm/½in slices and place back into the shells set onto a baking tray.

4. For the sauce, melt the butter in a saucepan, add the shallots and cook, stirring frequently for 3-4 minutes, or until softened.

5. Stir in the stock, wine and cream until well combined, and bring to the boil. Reduce the heat and simmer until the volume of the liquid has reduced by half.

6. Add the mustard, herbs and lemon juice to the sauce. Season with sea salt and freshly ground black pepper.

7. Spoon the sauce over the lobster meat and sprinkle with the grated parmesan. Place under the pre-heated grill for 4-5 minutes until golden-brown.