Lobster Thermidor

Lobster Thermidor

Our whole large lobsters that are expertly sourced are recommended for this iconic dish, to ensure you enjoy the full tasting experience of flavour and freshness.
  • Time 28minutes
  • Serves 4
  • Difficulty Easy


  • 2 whole cooked lobsters, large
  • 100g crème fraiche
  • 2 egg yolks
  • 1 tsp English mustard
  • 1/2 tbsp dill, chopped 
  • 50g grated parmesan
  • Salt and pepper
  • Lemon to garnish (optional)


  1. To prepare the lobsters, take a sharp knife and split the lobster all the way through starting from head to tail.
  2. Remove the claws by twisting them off and set aside.
  3. Remove the tail meat and cut it into large chunks.
  4. Crack the claws using a lobster cracker and remove the meat from the inside with a lobster pick or the handle of a teaspoon. Dispose the claw shell or keep to make a shellfish stock.
  5. In a mixing bowl, mix the crème fraiche, yolks, mustard and dill together. Add the lobster meat and combine well, season with salt and pepper to taste.
  6. Put the lobster mixture back in to the shells and put on a baking tray facing up, then sprinkle generously with the parmesan.
  7. Heat your oven at 200 degrees and bake for 6 to 8 minutes until piping hot and lightly browned on top.
  8. Serve immediately on its own or with a side of lemon slices.

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