Lobster With Thermidor Butter
Indulge in a luxurious seafood experience with this decadent grilled lobster recipe. Fragrant tarragon and parsley, zesty lemon juice, and a hint of spice come together in a rich, flavorful butter that cloaks succulent lobster meat. A perfect dish for a special occasion, this recipe promises a gourmet meal that will impress friends and family alike.
— Constant Cookbook
Ingredients
- 2 cooked lobsters
- 150ml dry white wine
- 1 shallot , very finely chopped
- handful tarragon leaves, chopped
- handful parsley leaves, chopped
- 1 tsp Dijon mustard
- juice 1⁄2 lemon
- pinch paprika
- dash Tabasco sauce
- 5 tbsp Parmesan , finely grated
- 140g butter , softened
Instructions
- First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.
- Snap away the claws from the lobster. Using a large chef’s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.
- Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 2 as a main or 4 as a starter
Nutrition
- Calories: 419 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 20 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 2 grams sugar
- Protein Content: 24 grams protein
- Sodium Content: 1.62 milligram of sodium
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