Try this recipe for lobster thermidor, then check out our lobster roll, lobster macaroni cheese, lobster bisque, lobster salad and more lobster recipes.


  • 40g butter
  • 20g plain flour
  • 350ml whole milk
  • 1 long shallot, finely chopped
  • 100ml white wine
  • a handful of leaves tarragon
  • 1 tsp Dijon mustard
  • 45g parmesan, finely grated, plus a little extra
  • ½ tsp smoked paprika, plus a sprinkle
  • 1 large cooked lobster
  • a handful flat-leaf parsley, chopped
  • lemon wedges, to serve


  • STEP 1

    Melt 20g of the butter in a pan. Once foaming, mix in the flour and cook for a few minutes. Gradually add the milk a splash at a time, whisking throughout, only adding more once it is fully incorporated. Season and simmer for 5 minutes, then remove from the heat.

  • STEP 2

    Melt the remaining butter in a small frying pan and gently cook the shallot for 5 minutes until softened. Add the white wine and bubble for a few minutes before adding the tarragon, dijon, parmesan and paprika. Stir this into the white sauce you made and season.

  • STEP 3

    Use a sharp knife to cut the lobster in half, splitting the head and tail down the middle. Use a teaspoon to remove all of the tail meat, and bash the claw to remove that meat too. Roughly chop the meat and mix it into the sauce.

  • STEP 4

    Heat the grill to high. Put the empty lobster shells onto a baking tray and spoon the lobster meat back into the shell. Sprinkle over a little more parmesan and a pinch more paprika, and bubble under the grill for 4-5 minutes or until golden.

  • STEP 5

    Sprinkle with parsley and serve with a green salad, lemon wedges and crusty bread.

Check out more lobster recipes

Lobster and kimchi


Adam Bush Chef Portrait
Adam BushDeputy food editor

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