Lobster Thermidor sold by the Devon Fishmonger

Lobster with Thermidor butter

Preparation and cooking time

Prep:15 mins

Cook:15 mins

Serves 2 as a main or 4 as a starter

A luxury that has been prized by chefs for years, so make the most of it with this cheat’s classic           


2 cooked lobsters

For the butter

150ml dry white wine

1 shallot, very finely chopped

handful tarragon leaves, chopped

handful parsley leaves, chopped

1 tsp Dijon mustard

juice 1⁄2 lemon

pinch paprika

dash Tabasco sauce

5 tbsp parmesan , finely grated

140g butter, softened



First, make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.


Snap away the claws from the lobster. Using a large chef’s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.


Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.