lobster Thermidor

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  • 1 lobster
  • 30 grams of butter
  • 3 pieces of shallot finely chopped
  • 5 dl fish stock
  • 50 ml Noilly Prat or dry white wine
  • 100 ml of whipped cream
  • 1 tsp mustard
  • 1 tsp chives, chervil, parsley and bear finely chopped
  • 1 tsp lemon juice
  • 25 grams Parmesan cheese grated
  • salt and freshly ground pepper

  • Kitchen: French
  • Meal: Appetizer
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
  • Passive time: 45 minutes minutes
  • Portions 2 persons

Preparation method

Cook the lobster or buy it cooked. Cut the lobster in half. Keep the contents of the head separate and remove the meat from the tail. Cut that into bite sized pieces. Keep it covered and warm so that it does not dry out. Melt the butter in a pan and fry the shallots, without giving them color. with a little salt and pepper. When they are soft, add the fish stock, the Noilly Prat and half of the cream. Stir well and reduce by half. Pour in the rest of the cream, stir well and keep it at a boil until the sauce is nice and thick. Using a whisk, add the contents of the cup, the mustard and the fresh herbs. Heat the grill on the highest setting. Place the tail meat in the half lobster shells, cover with sauce and sprinkle Parmesan cheese on top. Put under the grill for 2 to 3 minutes until the sauce boils and the Parmesan cheese is nice and golden. Serve immediately.