Lobster Thermidor is a dish that I have had only once before and it was at The Kitchnn in Edinburgh. It was my first and only time I have eaten lobster so I thought I would challenge myself and attempt to recreate this amazing dish.
If you haven't had lobster before then you are in for a real treat. It is sweet and buttery and taste like nothing else. I thought it would taste like crab but I was wrong, it is truly amazing.
Now if you are using a whole uncooked lobster, you will have to dispatch it and there are two methods of doing so, it is entirely up to you how you do it:
- The first option is to simple add the lobster, alive, to a pan of boiling salted water.
- The second option is deemed slightly more humane where you simply place a knife above the eyes and cut down (applying some force) towards the front of the lobster. Then transfer it to the pan of boiling water.
With that being said and done, lets crack on to the recipe. Don't be put off with the notion that this
Prep Time: Less than 30 minutes
Cooking time: 30 - 45 minutes
Ingredients 1 lobster (800g approx) 250 ml white wine 200 ml double cream 3 garlic cloves, finely chopped 1 shallot, thinly sliced 150g unsalted butter
1/2 tsp Dijon Mustard Handful chopped fresh parsley
Salt and pepper to season (optional) Grated Parmesan
Method Bring a large pan of salted water to a rolling boil and cook your lobster for 10-13 mins for a 1lb lobster, 18-23 mins for a 2-3 lb lobster. Once cooked, remove from pan and allow to cool.
As the lobster cools, pop the butter in a large pan over a medium heat and sauté the shallot and garlic. Pour in the wine and let it simmer for a couple of minutes before adding the cream and parsley. Reduce the heat and let the sauce thicken.
Snap off the lobster claws and cut the lobster in half. Remove the gunk that sits behind the head and give it a quick rinse. Using a nutcracker, or in my case a hammer, crack open the claws and remove the meat, transferring the meat into your Thermidor sauce.
Mix it all together then spoon into the cavity in the main body of the lobster and cover with grated Parmesan then grill until golden.
Serve with sides of choice.