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Lobster Thermidor

This deliciously simple, yet luxurious recipe, is made using our Cooked Lobster and Thermidor Sauce from our online shop.

Serving Suggestions

Perfect served with vegetable rice (as seen in the photograph) but equally delicious served with buttered tagliatelle, parsley new potatoes, spinach, asparagus or braised fennel.


Serves: 2


  • 1x 800gms Cooked Lobster
  • 1 pkt of Hebridean Thermidor style sauce
  • 2 portions Braised Vegetable rice
  • 20gms butter
  • 20gms fresh breadcrumbs
  • 20gms grated parmesan cheese
  • Hebridean sea salt to taste
  • Cracked black pepper to taste
  • 5gms parsley



Remove the claws from the lobster, crack each of the main pieces and using a lobster pick remove the meat, cut into bite size pieces

Take the cooked lobster body and split lengthways, remove the intestine tract and discard

Remove the 2 x half tails and cut into bite size pieces

Remove the debris from the top of the head and discard

Using a pair of scissors, trim off the spindly legs

Clean out the shells and place on a baking sheet

Heat a grill to a moderate heat

Heat the Thermidor style sauce as per instructions

Heat a non-stick pan, add 10gms of the butter, add all the lobster meat, season  and gently warm for 2 minutes

Pour in the hot sauce and gently mix, if too thick use a little cream to thin the sauce mix, check seasoning

Add a little chopped parsley


To Serve

Evenly portion the lobster meat into the 2 shells, spoon over the sauce filling the shell to the brim (there should be about a 3rd of the sauce left, place in a sauce jug)

Sprinkle with breadcrumbs, parmesan cheese and the remaining butter

Grill until golden brown and hot, garnish with sprigs of parsley

Serve immediately with the jug of extra sauce

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