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Lobster with Thermidor butter

Lobster with Thermidor butter

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(12 ratings)

Prep: 15 mins Cook: 15 mins

More effort

Serves 2 as a main or 4 as a starter
A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic

Nutrition and extra info

  • Butter only
  • Easily doubled / halved

Nutrition: per serving

  • kcal419
  • fat34g
  • saturates20g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein24g
  • salt1.62g
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Ingredients

  • 2 cooked lobster

    Lobster

    lob-ster

    The king of the crustaceans, lobster is a delicacy that commands a very high price, with white,…

For the butter

  • 150ml dry white wine
  • 1 shallot, very finely chopped

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • handful tarragon leaves, chopped

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • handful parsley leaves, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tsp Dijon mustard
  • juice 1⁄2 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • pinch paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • dash Tabasco sauce
  • 5 tbsp Parmesan, finely grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 140g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  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.

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Comments (18)

kyleharbinson's picture
5

Easy to do and incredibly tasty. Don't be shy with the Thermidor butter.

stunningandgorgeousforever's picture

As a very proud (and absolutely wonderful!) mother of five, I can testify that this recipe is like a gift from heaven, and beyond! I make this for my children's entrée every Thursday evening, and every time, without fail, it turns out perfectly, and of course goes without saying that every last bit is gobbled up!!! A 'must do' for all enthusiasts and beginners alike. Spoil yourself! Go on! x

amd1984's picture
5

Absolutely amazing. Made it last night as my partner and I wanted something fancy but not meat and it couldn't have been better. The thermidor butter makes it so tasty and the whole thing took about a half an hour to prepare and cook. Will definitely be trying this again.

jax1064's picture

Lidl are doing whole cooked frozen lobsters for 6 quid at the moment x jax

reenyn's picture
5

Divine - have made it twice and are about to make it for friends this Saturday. A simple dish that cannot fail to impress

katysimpson's picture
5

Was stunning. Thanks Barney, another hit.

kimsussex's picture

im going to try this for a pre-xmas starter, i hope it goes down well as ive never tried to do lobster myself so fingers crossed

pippachoc's picture

Can't wait to try this next week for pre Christmas meal! I had to plunge these poor beasties into hot water myself, (after a snooze in the deep freeze), so I hope this recipe will do them justice! Above comments bode well, and will report when consumed!

justineb's picture

one word - incredible

alice_parker99's picture
5

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.

traceybruch's picture

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!

dennypoos's picture
5

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.

dennypoos's picture
5

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.

mother_ship's picture
5

Simple and very delicious!

abbeybel4's picture
5

all i can say is...delicious!

caralinec's picture
4

Excellent - very easy to prep ahead and tasted delicious

squashedtomatoe's picture
4

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.

daichip's picture

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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