Lobster Thermidor
This Lobster Thermidor recipe from Olive Magazine is an indulgent classic, perfect for adding luxury to your weekend menu. Why not try it with warm crusty bread and a crisp side salad.
Ingredients – Serves 2
40g butter
20g plain flour
350ml whole milk
1 long shallot, finely chopped
100ml white wine
a handful of leaves tarragon
1 tsp Dijon mustard
45g parmesan, finely grated, plus a little extra
½ tsp smoked paprika, plus a sprinkle
a handful flat-leaf parsley, chopped
lemon wedges, to serve
Method
Step 1
Melt 20g of the butter in a pan. Once foaming, mix in the flour and cook for a few minutes. Gradually add the milk a splash at a time, whisking throughout, only adding more once it is fully incorporated. Season and simmer for 5 minutes, then remove from the heat.
Step 2
Melt the remaining butter in a small frying pan and gently cook the shallot for 5 minutes until softened. Add the white wine and bubble for a few minutes before adding the tarragon, dijon, parmesan and paprika. Stir this into the white sauce you made and season.
Step 3
Use a sharp knife to cut the lobster in half, splitting the head and tail down the middle. Use a teaspoon to remove all of the tail meat, and bash the claw to remove that meat too. Roughly chop the meat and mix it into the sauce.
Step 4
Heat the grill to high. Put the empty lobster shells onto a baking tray and spoon the lobster meat back into the shell. Sprinkle over a little more parmesan and a pinch more paprika, and bubble under the grill for 4-5 minutes or until golden.
Step 5
Sprinkle with parsley and serve with a green salad, lemon wedges and crusty bread.
Shop Ingredients
W Harvey Whole Cornish Lobster
Source: Olive Magazine
