Lobster Thermidor
serves 1 large portion


  • 1 medium (about 680g) cooked lobster
  • 2 tbsp butter
  • 1 shallot, finely chopped
  • 325ml fresh fish stock
  • 60ml white wine
  • 60ml double cream
  • 1⁄2 tsp hot English mustard
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley
  • 1 pinch salt and freshly ground black pepper to taste
  • 25g freshly grated Parmesan cheese
Lobster Thermidor on a plate, ready to serve.

Preparation Method

  1. Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender.
  2. Mix in the fish stock, white wine and double cream. Bring to a boil and cook until reduced by half.
  3. Mix in the mustard, lemon juice, parsley, salt and pepper.
  4. Place the lobster halves on a baking tray and spoon the sauce over the lobster meat in the shell for 3 to 4 minutes, just until golden brown. Serve immediately.

Printable Recipe

If you would like to print out the recipe or share it with others, there are some offline instructions. The recipe is the same in both documents.

  • Mono Printable PDF - uses very little ink and is in black and white (mono), ideal to use now.
  • Full Colour Printable PDF - used lots of ink, but is in full colour, ideal for a recipe book or sharing via email with friends and family.


If you have particular tastes you do not like, please feel free to skip any ingredients that you don't like or have an allergy too.

How about a white wine, perhaps a dry white wine to complement the dish? Or something fruity, such as fruit juice, perhaps diluted with some tonic water?


Please feel free to share links to this recipe with your friends and family. The more people who experience first class seafood, the better.

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