Lobster Thermidor With Crumbly Fries


Lobster Thermidor with Crumbly Fries

“This dish is my absolute favourite!”


Unique Recipe for Lobster Thermidor with crumbly fries by Elle Smith Inspired By Elle Creativity in the Kitchen



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 unique recipe that you will want to keep a closely guarded secret!”