This is a recipe that had a huge impact years ago, then was kind of forgotten and was looked down upon by many chefs as ” too old fashioned” but has in recent years made a come back, and I have to say Hooray! 

I also know that any chef worth their salt will have their own version of this classic Thermidor sauce, I’m no exception, so here’s my version I’m going to share with you 


1 x1kg whole cooked lobster 

30g of butter 

2 shallots finely chopped 

600ml fish stock, (buy it! It’s fine)

100ml of Noilly Prat (white wine will do) 

100ml double cream 

1 tsp English mustard 

1 tsp Dijon mustard 

Handful of chopped herbs, chives, parsley, chervil and tarragon 

Squeeze of lemon 

30g grated cheddar 

30g grated Parmesan 


Place the lobster belly down and cut in half 

Lift out the tail meat 

Break off the claws and crack open the shells 

Carefully remove all the meat from the claws 

Cut the tail meat into bite size pieces and place evenly between the two shells 

Chop the claw meat and add these to the tail shells 

Now let’s make this fantastic sauce!! 

Melt the butter in a pan 

Add the shallots and cook till soft

Add the fish stock, Noilly Prat, and half the cream 

Boil and reduce by 3/4

Add the rest of the cream, mustards and cheddar 

Simmer until you have a good coating consistency 

Now add the herbs and squeeze of lemon 

Preheat the grill 

Spoon the sauce over the lobster 

Sprinkle with the Parmesan and grill until golden and bubbling 

Serve with some homemade chips and a rocket salad 


See My new series Fish and Tips  


 on Simply Good Food TV the new mobile app for foodies down load it today from the apple and android app stores.
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