Lobster thermidor

Recipe by
Cook: 30 minutes
Lobster tails stuffed with a creamy béchamel sauce and lobster meat, topped with parmesan, parsley and breadcrumbs.

Lobster thermidor

Lobster Thermidor the classic French recipe brings lobster tails to be a succulent dish with an extraordinary sauce topped with parmesan.

Ingredients

2 large lobster tails

100ml loose béchamel sauce

bunch of parsley finely chopped

50g finely grated parmesan

50g panko breadcrumbs

zest of one lemon

 

Cooking steps

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

Step 2

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

Step 3

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

Step 4

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

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!

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

Step 2

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

Step 3

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

Step 4

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

Buy the fish used in this recipe
Rock lobster tails 160g From  £18.70 Go to product

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