Lobster Thermidor

Lobster Thermidor
13th January 2022 Richard Stuttle

Lobster Thermidor

A perfect recipe for a romantic evening…

This lobster thermidor recipe is by Head Chef Stephen Dean from Crab and Lobster in beautiful North Yorkshire. Impress your loved one this valentine’s with this delicious recipe.

Crab & Lobster – 

“Award-winning, generous, unpretentious and prepared to perfection. If you’re serious about food, a visit to the highly acclaimed Crab & Lobster Restaurant is a must. Open since 1991 the ‘Crab’ offers a wide variety of gourmet dishes, from fresh local seafood to traditional English fare.”

“With a sun-trapped terrace, bright and airy pavilion, cosy main restaurant, recently refurbished private dining room and a friendly bar, the Crab & Lobster offers a variety of facilities and settings for all occasions – whether it be a light bite to eat during the day or a romantic candle-lit meal in the evening.”

Lobster Thermidor

Serves 2 or 4


  • 2 x 500gm Cooked or Live Lobster
  • 50gm butter
  • 1 peeled clove garlic, crushed
  • 1 shallot, peeled and finely chopped
  • 120ml Dry white wine
  • 300ml double cream
  • 1tsp English mustard
  • 300ml fish stock
  • 60gm grated mature cheddar cheese
  • 1 tsp grated Parmesan
  • A good pinch of fresh white breadcrumbs
  • A good pinch of chopped parsley
  • Sea salt and black pepper (to taste)


This recipe can be for 2 people as a main or 4 as a starter.

Remove the claws from the cooked lobster body, using the back of a large knife or a hammer, hit the claw on the top to for a crack, turning it over and repeating the same. The shell should become loose and be able to delicately remove the shell from the meat. Do this for both claws. Cut the cooked lobster from the cross on the top of the head down the back and in half. Remove the black vein (if there is one) and scoop out the lobster meat, put to one side for later.


Heat suitable sized pan or frying pan add the butter and soften shallots and garlic without colouring, pour in white wine and reduce by half. Add fish stock and simmer for 3 minutes. Add cream and mustard, simmer for a further 2 minutes. Cut up lobster meat (prepared earlier), add to the sauce and heat very gently for 3 minutes.


Place the lobster meat sauce back into empty shells on a baking tray, sprinkle with cheese then breadcrumbs. Place under hot grill until a golden colour, finish with chopped parsley and serve with new potatoes and green salad or as a surf and turf main dish.

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