Lobster Thermidor  




Cooked lobster                                                 5 x   600 g

Mornay sauce                                                          400 ml

Shallots                                                                    50 g

White wine                                                               150 ml

Fish stock                                                                 150 ml

English mustard                                                       10 g

Parmesan cheese                                                      50 g

Eggs                                                                         1

Cream                                                                      100 ml

Butter                                                                       25 g

Parsley (chopped)




  1. Peel the shallots, cut them into fine dice and cook them in a little butter.  Add the whit wine, fish stock and the parsley and reduce by two thirds.
  2. Add the reduction to the mornay sauce and stir in the mustard.
  3. Remove the claws from the lobsters, crack and remove the meat, leaving it whole.  Cut the lobsters lengthways into two.  Remove and dispense with the gravel bag and intestines.  
  4. Remove the flesh from the tails and cut it into neat scallops.  Clean the shells.
  5. Cook the lobster meat in butter, mixed with a little of the sauce.  
  6. Reheat the sauce, make a liaison with the egg yolk and add it to the sauce and keep hot but do not reboil.
  7. Pour a little of the sauce into the lobster shells.  
  8. Add the meat, placing the claw meat into the head cavity.  
  9. Coat with the remaining sauce, liberally sprinkle with parmesan cheese and colour under a grill for service.




Cooked lobster                                                      5 x   600g

Fish glaze                                                                 25 g

Parmesan cheese                                                      50 g

Fish stock                                                                125 ml

White sauce                                                             400 ml

English mustard                                                       15 g

Egg yolks                                                                   2





  1. Boil together the fish stock and the fish glaze then add the white sauce and reboil for 2 minutes.
  2. Dilute the mustard with a little water and ad it to the sauce.
  3. Remove the sauce from the heat, whisk in the yolks of eggs, adjust the seasoning and pass through a fine conical strainer.
  4. Remove the claws and legs from the lobsters. 
  5. Crack the claws and remove the meat whole.
  6. Cut the lobsters in half lengthways. 
  7. Remove and dispose of the intestines and the gravel bag.
  8. Remove the flesh from the tail and wash off any black from the meat.
  9. Slice the meat from the claws and tail and reheat it in a little butter.
  10. Wash and dry the shell.
  11. Cohere the sliced lobster meat with a little of the sauce and replace it in the shell.
  12. Mask with the remainder of the sauce, sprinkle with grated parmesan cheese and colour under a grill.
  13. Serve on a doily-covered dish, with fresh parsley in the curve of the tail.
Note: A suitable earthenware dish can be used instead of the shell.



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