James Martin Lobster Thermidor

This classic James Martin Lobster Thermidor is rich, indulgent, and beautifully balanced with tender lobster meat in a creamy mustard and wine sauce. The texture is silky and luxurious, finished with a lightly golden cheese topping that melts into the sauce. It is a confident but manageable recipe for a special occasion, and it comes together in about 60 minutes from start to finish.

Ingredients

For the lobster

• 2 whole lobsters, about 500 to 600g each
• 1 bay leaf
• 1 small onion, roughly chopped
• Salt, to taste

For the Thermidor sauce

• 40g unsalted butter
• 1 small shallot, finely chopped
• 1 tbsp plain flour
• 150ml dry white wine
• 150ml fish stock
• 150ml double cream
• 1 tsp Dijon mustard
• 1 tsp English mustard
• 1 egg yolk
• Salt and freshly ground white pepper
• Fresh lemon juice, to taste

For the topping

• 40g Gruyère cheese, finely grated
• 20g Parmesan cheese, finely grated

How to Make James Martin Lobster Thermidor

• Prepare the oven: Preheat the grill to a medium high setting. Place a shelf near the top so the lobster can brown evenly without drying out.
• Cook the lobsters: Bring a large pan of salted water to the boil with the bay leaf and onion. Add the lobsters and cook for 8 minutes. Remove and allow to cool slightly.
• Prepare the meat: Split the lobsters in half lengthways. Remove the meat from the claws and tails, then cut into bite sized pieces. Set the shells aside.
• Make the sauce: Melt the butter in a pan over medium heat. Add the shallot and cook gently for 2 minutes until soft. Stir in the flour and cook for 1 minute.
• Add liquids: Gradually whisk in the wine and fish stock. Simmer until slightly reduced, then add the cream and cook until thick and smooth.
• Finish the sauce: Stir in both mustards and season with salt, pepper, and a squeeze of lemon. Remove from the heat and mix in the egg yolk.
• Assemble: Fold the lobster meat into the sauce. Spoon the mixture back into the lobster shells.
• Top and grill: Mix the cheeses together and sprinkle over the lobster. Grill for 3 to 4 minutes until golden and bubbling.

Tips for Perfect Lobster Thermidor

How do I stop the sauce splitting?

Remove the pan from the heat before adding the egg yolk and stir gently. Excess heat can cause the sauce to curdle.

Can I prepare this in advance?

You can prepare the lobster and sauce a few hours ahead. Assemble and grill just before serving for the best texture.

What cheese works best?

Gruyère gives the best balance of melt and flavour, but Emmental also works well.

Serving Suggestions

• Serve with buttered new potatoes
• Pair with steamed asparagus or green beans
• Add a crisp green salad with lemon dressing

Storage

Room temperature

This dish should not be left at room temperature for more than 1 hour.

Refrigerator

Store covered in the fridge for up to 24 hours. Reheat gently under the grill.

Freezing

Freezing is not recommended as the sauce can split and the lobster may become tough.

Nutrition

• Calories. 520 kcal
• Carbohydrates. 8g
• Protein. 38g
• Fat. 36g
• Saturated fat. 20g
• Sodium. 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Lobster Thermidor

Recipe by Milli RoseCourse: MainCuisine: French, BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic James Martin Lobster Thermidor with tender lobster in a creamy mustard and wine sauce, finished with melted Gruyère.

Ingredients

• 2 whole lobsters

• 40g unsalted butter

• 1 shallot, finely chopped

• 150ml dry white wine

• 150ml fish stock

• 150ml double cream

• Dijon and English mustard

• Gruyère and Parmesan cheese

Directions

• Boil and prepare the lobsters.
• Make the creamy Thermidor sauce.
• Combine lobster with sauce and fill shells.
• Top with cheese and grill until golden.

Notes

• Use fresh lobster for best flavour.
• Do not overcook under the grill.