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How To Make Lobster Thermidor

How To Make Lobster Thermidor

Paul Webbe, restaurateur and tutor at Webbe's Cookery School shows how to make lobster thermidor. Few of life's luxuries can match the taste of lobster tails topped with a Cognac, dijon mustard and shallot infused thermidor sauce. Decadence itself.


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180° c  -  360° f


  • 1 lobster, about 500 g
  • chopped parsley
  • Dijon mustard
  • diced tomato
  • Cognac
  • lobster stock, made from the reserved shells
  • 20 g butter
  • 2 shallots, chopped

Step 1: Boil and Prepare the Lobster

Boil your lobster for about 12 minutes. Remove the elastic bands, the small legs, and the claws. Lay the lobster on a board and slice it down the middle through the head and tail.

Step 2: Chop the Lobster Tail

Remove the tube running down the lobster's back. Remove all the meat in the head and set it aside. Remove the tail meat and roughly cut it up. Break open the claws with your knife and chop up the meat, making sure you remove any pieces of cartilage. Keep all the shell pieces to make a stock.

Step 3: Make the Sauce

Cook the shallots in pan in 20 g of butter until they have softened, but not completely brown. Add a splash of cognac, burn the alcohol off and then add 50ml lobster stock. Add 1/2 tsp Dijon mustard, 20g diced tomato and some flat-leaf parsley.

Step 4: Melt the Lobster

Mix the lobster in with the mixture. Then fill the lobster shells with the mixture.
Add the sauce and sprinkle some Parmesan cheese on top. Add to the grill for 10 minutes.