Skip to Content
Valentine’s Day isn’t far away now so if you’re stressing out about what dish to make to wow your partner, look no further than chef Eadie Manson’s lobster thermidor.
Lobster looks stunning when served up, but can be a bit messy to cook. But this recipe is really easy to follow, largely because you use a pre-cooked lobster which means you don’t have the worry of boiling the lobster humanely. You still get the wow factor though, as the lobster is served in the shell.
Cooked in fish stock, white wine, double cream and mustard with lemon, paprika and coriander, this dish is truly extravagant. Lobster is also an aphrodisiac – so all in all, it’s the perfect romantic meal!
• 1 lobster, cooked
• 20g Parmesan, grated
• 2 tbsp Emmental, grated
• 25g butter
• 1 banana shallot, diced
• 300ml fish stock
• ½ glass white wine
• 100ml double cream
• ½ tsp wholegrain mustard
• 2 tbsp chopped flat leaf parsley
• 1 tbsp chopped coriander
• Zest of ½ lemon
• Pinch smoked paprika
1. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock and wine then bring to the boil. Reduce by half. Finish with the cream. Remove from the heat.
3. Add the mustard, herbs, lemon zest and seasoning.
4. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated cheeses. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.
5. Remove from under the grill and serve with dressed salad leaves and crusty bread