Lobster Thermidor!

This is my favourite dish! I absolutely love it. The recipe is superb, as after trying numerous number of versions, this is where i stopped.

I like to order it at the restaurant, every chance i get, but my version, in my opinion is the best.

It’s creamy, but still not overpowering the taste of lobster.

I have a 500 g lobster, that feels like not enough, sadly, but is the biggest one ,that i could get.

Aim for a live lobster , otherwise use boiled, but taste would be compromised.


Lobster- 500g or larger, if you are lucky.

Cream- 300ml.

Garlic- 3 cloves, finely grated.

Cheddar Cheese- 2 tablespoons, grated.

Breadcrumbs- 2 tablespoons.

Parsley- 1 tablespoon, finely chopped.

Oil or butter- 1 tablespoon.

salt and pepper for seasoning.


Cut the lobster with a sharp chef knife, remove the stomach and vein.


Heat an oil or butter in a pan and put the lobster meat side down.


Meantime, get on with your sauce.

In a small pot heat together cream and garlic, until reduced in half.

Cook lobster for 5 minutes or so. Take it out, and remove all the meat. Cut the meat into 1.5 cm chunks and set aside.


When cream and garlic are reduced, stir in grated cheese, take it out of the heat, stir in breadcrumbs, parsley and lobster meat, season with salt and pepper.


Fill the shell with your mixture and stick into the oven at 200C for 10 minutes or until browned at the top.



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