Lobster Thermidor

Serves 2 Starters and mains

Lobster 9018



  • 1 x approx. 500g lobster
  • 100ml full-fat goat’s milk
  • 50ml double cream
  • 100ml shellfish stock or fish stock
  • 1tbsp extra virgin olive oil
  • 15g salted butter
  • 1 shallot, finely chopped
  • 1 garlic clove, grated
  • 1tbsp plain flour
  • 50g Gruyère cheese, grated
  • 1tbsp chopped flat-leaf parsley, plus small leaves to garnish
  • sumac or unsmoked paprika, for dusting
  • French fries, to serve (optional)


To kill the lobster, put it in the freezer for 1 hour. Bring a pan of water to the boil, large enough
for the lobster and plenty of water to cover. For every litre of water add 1tbsp sea salt flakes once the water is boiling. Remove the lobster from the freezer. Take a sharp, pointed cook’s knife, turn the lobster onto its back on a chopping board (keep the elastic bands around the claws). Insert the point of the knife just below where the claws meet and quickly cut down through the head. Place in the pan, bring quickly back to the boil and cook for 4 minutes.

Using tongs, lift the lobster out into a sink full of very cold water (you may need to change the
water at least once). Leave the head in place and crack off the claws. Cut the body of the lobster in half lengthways. Remove the stomach sac from behind the eyes, the intestinal canal and the gills. Carefully remove the meat from the body, reserving the shells. Crack the claws with the back of a cook’s knife and remove the meat.

Heat the milk, cream and stock together. Heat the oil and butter and add the shallot. Gently sweat over a low heat for 5 minutes, then add the garlic. Cook for a further minute and add the flour. Stir well then start to add the hot liquid mixture gradually so it comes together to make a light, smooth béchamel sauce. Stir in around 20g of the Gruyère.

Preheat the grill. Cut the lobster meat into cubes, loosely fold into the béchamel, then add the chopped parsley and pile into the shells. Top with the rest of the Gruyère and place under the grill until just pale golden. Scatter with the parsley leaves and dust with sumac or unsmoked paprika. Serve with French fries, if you wish.

Photography and prop styling: Angela Dukes. Food styling and recipes: Linda Tubby.
Lobster 9018
Photography and prop styling: Angela Dukes. Food styling and recipes: Linda Tubby.


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