Recipe uploaded by

5 ratings

Recipe by Barney Desmazery

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Caraline

  22 February 2008

  Caraline rated and commented on this recipe

  

  Excellent - very easy to prep ahead and tasted delicious

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Abbey

  08 April 2008

  Abbey rated and commented on this recipe

  

  all i can say is...delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mother*ship

  26 October 2008

  mother*ship rated and commented on this recipe

  

  Simple and very delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5041/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2 as a main or 4 as a starter

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.