Lobster Thermidor With Crumbly Fries


Lobster Thermidor with Crumbly Fries

“This dish is my absolute favourite!”


2 Lobster Tails, cleaned

1.5 oz Butter

1.5 oz Plain Flour

1 Shallot, finely chopped

1 teaspoon of fresh Tarragon

10 fl. oz Fish Stock

a sprinkling of ground White Pepper

2.5 fl.oz White Wine, like a good Chardonnay

5 fl. oz Double Cream

1 teaspoon Dijon Mustard (smooth)

2 tablespoons of fresh Parsley, chopped

0.5 of a Lemon, juice only required

freshly ground Sea Salt and Black Pepper

a knob of Butter

1 oz freshly made Breadcrumbs

1 oz Parmesan Cheese, finely grated 


  1. Melt the butter in a small saucepan, then add the chopped shallot and fry gently until cooked.
  2. Add the flour and mix into a thick paste, whilst cooking on hob.
  3. Add the fish stock gradually until a smooth liquid is made away from the heat.
  4. Repeat step 3. with the double cream, stirring the liquid until thoroughly mixed.
  5. Simmer gently until a thick sauce is made, and the sauce has reached boiling point, do not boil do this gradually. Stir the liquid with a wooden spoon in a figure of 8 to avoid lumps forming.
  6. Stir in the tarragon, white pepper, mustard, white wine and lemon juice.
  7. Simmer for a few minutes and stir through.
  8. Meanwhile, remove the lobster meat and cut into chunks.
  9. Then add the chopped lobster and cook for a few minutes. Allow mixture to cool.
  10. Place a knob of butter (about 0.5 oz) in a frying pan and melt gently.
  11. Add the breadcrumbs and parmesan cheese and then fry until golden and “glucky” (i.e. sort of lumpy).
  12. Place your lobster shells on a baking tray, and fill each shell with the mixture.
  13. Sprinkle with the breadcrumb mixture until each lobster shell is thoroughly covered.
  14. Bake in a hot oven for about 15 minutes (about 150 to 160 degrees).
  15. Serve with freshly made fries or chips with a leafy salad.


EXTRA:                                                        Crumbly Fries

1 large Potato per person, peeled and cut into 1cm wide chips

large bottle of Mineral Water, for boiling fries

a knob of Butter

2 tablespoons of Sunflower Oil

1 teaspoon goose fat

seasoning of grated Rock Salt and ground Red and Black Pepper


  1. Boil the chips in water in a large saucepan until boiling.
  2. Remove and drain chips.
  3. Season with salt and pepper.
  4. Bake until cooked and golden in a deep baking tray.

“Well, this is a recipe that you will want to keep a closely guarded secret!”