Lobster thermidor

Main Dish
4 servings
45 min
15 min
To explain in a couple of short sentences how I prepare it....very simple. I take a fresh lobster, cut in half, then quick on the grill, then a rich Hollandaise sauce enriched with goodies on top, quick under the salamender and voila, I got a perfectly cooked Lobster Thermidor.


Number of serving: 4
2 Each Lobster

30 G Shallots

50 Ml Cognac

200 Ml White Whine

1/2 Bunch Parsley, chopped

120 G Hollandaise Sauce

100 Ml Olive Oil

1/2 Each Garlic Glove

50 Ml Glace de Viande

100 Ml Fish Fumet

150 G Tomato Concassé

1 G Cayenne Pepper

Salt & Pepper


  • Kill the lobster in boiling water

    Cut in half, take the meat out of the tail and scissors
  • Remove the corail for later

    Fry the lobster shell in olive oil, add shallots, parsley and garlic

    Flambé with cognac, then add white wine, fish fumet and glace de viande
  • Simmer for 15-20 min

    Strain the stock and reduce to required thickness
  • Add the corail and tomato concassé

    Season with cayenne, salt and pepper
  • Mix up with the Hollandaise Sauce, add some chopped parsley

    Fry the lobster meat and add some of the sauce at the end

    Plate the lobster and pour the rest of the sauce on top


countrygourmettraveler, 10/03/2013

Love the presentation

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Sounds so good can not wait to taste.

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