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6 ratings

Recipe by Barney Desmazery

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1. First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.
2. Snap away the claws from the lobster. Using a large chef's knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.
3. Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

Per serving

419 kcalories, protein 24g, carbohydrate 3g, fat 34 g, saturated fat 20g, fibre 0g, salt 1.62 g

Latest comments and suggestions

• daichip

  03 January 2008

  daichip commented on this recipe

  I made it into a Thermidor sauce. When cooking the shallots and wine I added some fish stock and reduced it by 2/3. I then added double cream, english powder mustard and djon mustard and cooked for 2 mins. I then added tarragon leaves. I found that by adding the mustards almost last thing, you have an after taste which is warming yet pleasant. You could also add fresh breadcrumbs mixed with Parmasan, put on the sauce and flash under a grill for a different texture.

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• karensmesses

  15 February 2008

  karensmesses rated and commented on this recipe

  

  Made this for an early Valantine starter. Used frozen lobster from Aldi £4.99, quick and easy to make, enjoyed it alot, would make again for friends with same lobster.

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• Caraline

  22 February 2008

  Caraline rated and commented on this recipe

  

  Excellent - very easy to prep ahead and tasted delicious

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• Abbey

  08 April 2008

  Abbey rated and commented on this recipe

  

  all i can say is...delicious!

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• mother*ship

  26 October 2008

  mother*ship rated and commented on this recipe

  

  Simple and very delicious!

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• Barney

  30 October 2008

  Barney commented on this recipe

  I want to try those £4.99 lobsters, I've heard good things about them. Bx

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• Dennypoos

  04 November 2008

  Dennypoos commented on this recipe

  I've bought four of the Lidl Lobsters but missed out on the Crab. This will be my first attempt at Lobster at home but as the lobster is already cooked how can I fail? I'll let you guys know how it turns out sometime pre Christmas.

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• Dennypoos

  06 December 2008

  Dennypoos rated and commented on this recipe

  

  I finally got round to doing this and I have to say, Lobster I can take or leave but the Thermidor Butter was mega and I'll use that in other ways. The small lobsters give too little a meat to shell ratio for my thinking.

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• Pip-a-doodle

  09 August 2009

  Pip-a-doodle commented on this recipe

  If anyone is a member of costco, they are now doing two lobsters, cooked and frozen for £8. Have tried this recipe with them and it will be going on to the dinner party plan!

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• *Yummy Alice*

  22 October 2009

  *Yummy Alice* rated and commented on this recipe

  

  Lidl have got their cheap Lobster's in again, whilst on the small side this excellent rich butter makes them go further. My dad hates seafood but even he enjoyed this recipe. First time we had used lobsters at home, so it took us a little more than the 15mins to smash claws ect. Also I have a lot of butter left so with small lobsters perhaps make less of the thermidor butter.

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Ingredients

• 2 cooked lobsters

FOR THE BUTTER

• 150ml dry white wine
• 1 shallot , very finely chopped
• handful tarragon leaves, chopped
• handful parsley leaves, chopped
• 1 tsp Dijon mustard
• juice 1⁄2 lemon
• pinch paprika
• dash Tabasco sauce
• 5 tbsp parmesan , finely grated
• 140g butter , softened

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Difficulty and servings

Serves 2 as a main or 4 as a starter

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Butter only

Ingredients

• 2 cooked lobsters

FOR THE BUTTER

• 150ml dry white wine
• 1 shallot , very finely chopped
• handful tarragon leaves, chopped
• handful parsley leaves, chopped
• 1 tsp Dijon mustard
• juice 1⁄2 lemon
• pinch paprika
• dash Tabasco sauce
• 5 tbsp parmesan , finely grated
• 140g butter , softened

Per serving

419 kcalories, protein 24g, carbohydrate 3g, fat 34 g, saturated fat 20g, fibre 0g, salt 1.62 g

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