Herm Island Lobster Thermidor
Herm Island Lobster Thermidor is a classic Channel Islands dish that features succulent lobster meat in a rich and creamy sauce, topped with a golden cheesy crust. This indulgent recipe is perfect for a special occasion or a luxurious dinner at home.
Ingredients
- 2 live lobsters (about 1 1/2 pounds each)
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the live lobsters and cook for 8-10 minutes until they turn bright red. Remove from the pot and let them cool.
- Once the lobsters are cool enough to handle, crack the shells and remove the meat. Chop the lobster meat into bite-sized pieces and set aside.
- In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, then slowly pour in the milk while whisking constantly. Cook until the sauce thickens, then stir in the Gruyère cheese, Parmesan cheese, and Dijon mustard. Season with salt and pepper.
- Add the chopped lobster meat and parsley to the sauce, stirring to combine. Simmer for a few minutes until the lobster is heated through.
- Preheat the broiler. Transfer the lobster mixture to a baking dish and sprinkle with additional Parmesan cheese. Place under the broiler for 3-5 minutes until the top is golden and bubbly.
- Serve the Herm Island Lobster Thermidor hot, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 35g
Supplies
Large pot Saucepan Baking dish
Tools
Whisk Broiler
Serving suggestions
Serve the Herm Island Lobster Thermidor with a side of garlic butter roasted potatoes and a crisp green salad.
Tips & tricks
For a dairy-free option, use a plant-based milk and dairy-free cheese alternatives in the sauce.
Cost
$60