Lobster Thermidor with chips

Simple yet incredibly effective, you can't go wrong with lobster and chips – especially when the shellfish is coated in a creamy cheese sauce that's grilled until bubbling and golden. Perfect for a romantic night in for two.

First published in 2021
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Ingredients

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Imperial

Method

1
To make the chips, heat the vegetable oil in a deep fat fryer to 140°C. Carefully drop in the chips and cook for 5-6 minutes, then remove onto kitchen paper and set aside to cool. They will be finished off again in the oil later
2
Cut the lobster in half lengthways and remove as much meat from the claws, tail and head as you can. Chop the meat into small pieces and set aside (reserving the shells too)
3
To make the sauce, place the butter in a pan over a medium heat. Add the shallots and cook for around 5 minutes, until soft. Mix in the lobster meat, then pour in the wine and bring to a simmer
4
Continue to cook until the wine evaporates and the mixture becomes dry again, then pour in the fish stock and double cream and bring to the boil. Simmer until reduced by half, stirring occasionally
5
While the sauce reduces, preheat a grill to medium and bring your oil back up to 190°C
6
Once reduced, add the mustard, parsley and 20g of the cheese to the sauce. Halve the lemon and squeeze in one half, then season to taste. Spoon the mixture inside each lobster shell half, then sprinkle with the rest of the cheese
7
Place the chips back in the hot oil and fry for 3-4 minutes or until golden and cooked through. At the same time, place the filled lobster shells under the grill for 3-4 minutes until golden brown
8
Drain the chips, season with salt and serve alongside the Thermidor, with the other half of the lemon sprinkled with parsley on the plate
First published in 2021
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Chef Aldo Zilli has a collection of Italian restaurants across the world, has written over ten cookbooks and regularly appears on TV to share his vast knowledge of cooking.

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