Cook and clean lobster
  |  First Published: February 2015

The steps to making delicious lobster thermidor has to start with thorough preparation and gentle cooking.

In the following is a step-by-step guide to preparing and cooking this iconic seafood dish.



Add salted water to the bottom of the steaming pot and place the lobster onto a trivet to keep it above the water; this ensures the lobster is steamed rather than boiled (steaming is a lot more gentle on the flesh and is more forgiving on the timing – it’s hard to over cook by steam!).


Cover and cook for approximately 7-10 minutes. Once cooked, remove from steamer.


Lay the cray on its back and cut it in half with a meat cleaver.


Remove the mush and ‘mouth-filters’ from the head area of the crayfish. Leave the meat in the claws for serving.


Remove the meat from the lobster’s tail. It is now ready for the thermidor recipe.

Lobster Thermidor


1 medium (1 1/2lb) cooked lobster

2 tbsp butter

1 golden shallot, finely chopped

1 3/8 cups fresh fish stock

1/4 cup white wine

1/4 cup double cream

1/2 tsp hot English mustard

1 tbsp fresh lemon juice

2 tbsp chopped fresh parsley (or coriander)

1/4 cup freshly grated Parmesan cheese

• Prep 10 minutes

• Cook 30 minutes

• Ready in 40 minutes

• Serves two people


Chop the lobster meat into pieces and place it back into the half shells on a baking tray.


Melt the butter in a frying pan over medium heat. Add the finely chopped shallot and cook and stir until tender.


Mix in the fish stock (or crustacean stock) and white wine.


Add the double cream and the juice of half a lemon. Bring to a boil, and cook until reduced by half.


Mix in the mustard and parsley, stir and reduce further.


Spoon the sauce over the lobster meat in the shell and sprinkle with Parmesan cheese over the top.


Grill for 3 to 4 minutes until the cheese is golden brown.


Serve immediately.

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