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Lobster  Thermidor Recipe       HT  MC    French    35mins


Serves 4    Hot   Seafood   Shellfish   Main course  Eggless  France  Europe



2 x 675g/1-1/2lb Cooked Lobsters

25g/loz Butter

1 tbsp Plain Flour

150ml/5fl.oz. Double Cream

300ml/10fl.oz. Good Fish Stock


1/2 teasp Paprika

Pinch of Cayenne

50g/2oz Grated Parmesan

50g/2oz Fresh Breadcrumbs




1. Cut the lobsters in half lengthways with a sharp knife and remove stomach sac and intestinal vein. Remove the flesh from the body and legs and chop it into 12mm/1/2 inch pieces.


2. Melt the butter in a saucepan and when frothy, stir in flour and cook for 1 minute. Gradually add the cream and stock, stirring constantly over a gentle heat until well combined.


3. Add the lobster flesh, half the parmesan, salt, paprika and Cayenne and simmer for 10 minutes stirring frequently. Remove from the heat.


4. Preheat the grill. Wash and dry the lobster shells place on the grill pan then fill with the lobster flesh and sauce. Mix together the breadcrumbs and remaining parmesan, sprinkle over the top of the lobster halves and grill for 10 minutes.  Serve immediately.


More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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