Kenco Cappuccino 10/19
Lobster Thermidore

Lobster Thermidor

Jon Fell, head chef at Muncaster Castle Estate, Ravenglass, Cumbria
Serves: 2
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  • 1 750g cooked lobster
  • 1 large shallot, finely chopped
  • 25g butter
  • 600ml fish stock
  • 100ml double cream
  • 100ml dry white wine
  • 1 tsp English mustard
  • 1 tsp Dijon mustard
  • Splash brandy
  • Squeeze lemon juice
  • 30g cheddar, grated
  • 30g parmesan, grated
  • 30g parsley, chives, tarragon and chervil, finely chopped


  1. Take all the lobster meat from the claws, (any head juice can be kept for the sauce). Slice tail meat and claw meat and place into tail shells

  2. Melt butter and sweat shallots. Add brandy and reduce
  3. Add fish stock, white wine and half of the cream, boil and reduce by half. Add the rest of the cream and simmer until you have a thick sauce

  4. Whisk in two mustards, lemon juice, cheddar, herbs and any lobster head juices
  5. Set your grill to high. Gently spoon the sauce over the lobster, sprinkle on the parmesan, and grill for about 3 minutes until the sauce is golden
  6. Serve lobster thermidor with a rocket salad and steamed new potatoes. It doesn’t need anything else
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