Lobster thermidor

Lobster tails stuffed with a creamy béchamel sauce and lobster meat, topped with parmesan, parsley and breadcrumbs.

  • Experienced
  • Serves 2
  • 30 minutes
Buy Rock Lobster Tails

What you’ll need

  • 2 large lobster tails
  • 100ml loose béchamel sauce
  • bunch of parsley finely chopped
  • 50g finely grated parmesan
  • 50g panko breadcrumbs
  • zest of one lemon

Let's Cook!

Lobster thermidor
Step 1

Preheat the oven to 200’c with the grill on. Turn lobster over and cut down either side of shell to remove. Gently remove lobster tail and dice into chunks

Lobster thermidor
Step 2

Stir the lobster into the béchamel along with parmesan, parsley and lemon zest

Lobster thermidor
Step 3

Spoon the lobster mixture back into the shells and topped with the breadcrumbs

Lobster thermidor
Step 4

Place under the grill and cook for 6-8 minutes until hot through and golden. Served with chips

Wild Cold Water Rock Lobster Tails

Fish used in this recipe

Wild Cold Water Rock Lobster Tails

80g / 1 tail

From £10.29
Rock lobster tails whole case

Alternatively you can try

Rock lobster tails whole case


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