September 29th, 2016

Chef’s Corner

Chef’s Corner Chef’s Corner
Updated: 2:34 pm, Apr 22, 2016

Kieran Hunt, head chef at the Wood Norton Hotel writes for the Observer

Lobster Thermidor

OK so it’s not quite summer, but over the past few days we’ve certainly experienced some warmer weather – which automatically inspires me to create those lighter, healthier dishes perfect for a spring/summer evening!

One of my favourites is Lobster Thermidor, aside from the fact it tastes amazing it is packed with protein and is low in fat so definitely not want to feel guilty about.

You will need:

1x 750g lobster

25g butter

1 shallot, finely chopped

400ml fish stock

50ml brandy

75ml double cream

1 tsp English mustard

2tsp freshly chopped herbs (parsley, chervil and chives)

½ lemon, juice only

15g finely grated parmesan

Salt and pepper


1. If you have purchased a live lobster the most humane and painless way to kill it is to place it in the freezer for two hours.

2. Afterwards, pour 5 litres of water with 150g salt into a pan and bring it to the boil.

3. Add the lobster and bring it back up to the boil. For a lobster that is 750g or under, cook for 15 minutes. If the lobster weighs between 750g and 1.25kg, cook it for 20 minutes.

4. Remove the lobster and leave to cool. Alternatively, you can of course buy your lobster already cooked if you prefer!

5. Cut the lobster in half, lengthways, and remove the meat from the claws and tail. Keep this to one side. Continue to remove the meat from the head and keep this separately.

6. With the claw and tail meat, cut it up into small pieces and place back into the shell.

7. For the sauce, melt the butter in a pan, add the shallots and cook gently for 3-4 minutes until softened. Add the fish stock, brandy and double cream and bring to the boil. Reduce this by half so that it is nice and thick.

8. Whisk in the mustard, herbs, lemon juice and the reserved head meat. Season with salt and pepper.

9. Carefully spoon the sauce over the lobster meat. Sprinkle the grated parmesan cheese on the top. Place the lobster halves under a pre-heated grill for 2-4 minutes until lightly golden. Serve with a fresh mixed salad and glass of chilled white wine. Voila!