Rick Stein’s Lobster Thermidor. 1 • 25g (1oz) butter. 2 • 2 echalion shallots, finely chopped. 3 • 600ml (1 pint) fish stock. 4 • 50ml (2fl oz) Noilly Prat. 5 • 75ml (3fl oz) double cream. More items
This stunning lobster Thermidor is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden. Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells.
Sprinkle over small amount of the grated cheese and heat the thermidor sauce, stirring constantly until boiling. Taste the sauce and season to taste Transfer the lobster to a warm plate and pour over the hot thermidore sauce. Serve with chips and fresh fennel and chervil friands
Directions. Preheat your oven's broiler. Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top. Broil for 3 to 4 minutes, just until golden brown. Serve immediately.