Mary Berry Lobster Tail Thermidor is made with lobster tails, white wine, fish stock, double cream, Dijon mustard, and Parmesan. This recipe creates a rich and elegant seafood dish perfect for special occasions. It takes about 40 minutes to prepare and serves 2.
Mary Berry Lobster Tail Thermidor Ingredients
For the Lobster and Garnish:
- 2 raw lobster tails, fresh or frozen
- 55g (2oz) lamb’s lettuce, to serve
- 2 lemon wedges
For the Sauce:
- Large knob of butter
- 1 banana shallot, finely chopped
- 75ml (2½fl oz) white wine
- 75ml (2½fl oz) fish stock
- 75ml (2½fl oz) pouring double cream
- 1 level tsp Dijon mustard
- 1 tbsp freshly chopped chives
- 1 tbsp freshly chopped parsley
- 20g (¾oz) Parmesan, finely grated
How To Make Mary Berry Lobster Tail Thermidor
- Boil Lobster Tails: Thaw lobster if frozen, then boil in salted water for 7 minutes. Cool, remove the flesh, and cut into bite-size pieces.
- Make the Sauce Base: Melt butter in a pan, fry shallot for a few minutes, then add white wine and fish stock. Reduce by half.
- Finish the Sauce: Add double cream, reduce again by half, then remove from heat. Stir in mustard, chives, parsley, salt, and pepper.
- Add Lobster to Sauce: Mix the lobster pieces into the sauce.
- Grill the Thermidor: Preheat grill to medium-high. Spoon the mixture into lobster shells, top with Parmesan, and grill for 8–10 minutes.
- Serve: Arrange on plates over lamb’s lettuce and add lemon wedges.
Recipe Tips
- Don’t Overcook Lobster: Boil just until pink and opaque to avoid rubbery texture.
- Pre-Thaw Properly: If using frozen lobster, thaw overnight in the fridge.
- Grill Placement Matters: Keep shells a few inches from the heat to avoid burning.
- Serve Immediately: For best texture and flavor, serve right after grilling.
What To Serve With Lobster Tail Thermidor
This rich lobster dish pairs beautifully with steamed green beans, roasted asparagus, or a light salad. Crusty bread or buttery mashed potatoes also complement the creamy sauce.
How To Store Lobster Tail Thermidor
Refrigerate: Best served fresh. If needed, store in an airtight container in the fridge for up to 1 day and reheat gently.
Freeze: Not suitable for freezing, as the sauce and lobster texture will be compromised.
Lobster Tail Thermidor Nutrition Facts
- Calories: 420 kcal
- Total Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 4g
- Sugar: 1g
- Protein: 35g
- Sodium: 400mg
FAQs
Can I use pre-cooked lobster?
Yes, but reduce cooking time in the sauce to avoid overcooking.
What’s a good substitute for fish stock?
Use a light chicken stock or vegetable broth if needed.
Can I make this ahead?
You can prepare the sauce and lobster up to 6 hours ahead, then grill before serving.
Is it okay to skip the Parmesan topping?
The Parmesan adds a golden crust, but you can skip or replace it with breadcrumbs.
Mary Berry Lobster Tail Thermidor
Description
A luxurious dish of lobster tails in a creamy wine and herb sauce, finished under the grill for a bubbling golden crust.
Ingredients
Instructions
- Boil lobster in salted water 7 min, remove meat, chop, season.
- Fry shallot in butter; add wine and stock, reduce.
- Add cream, reduce again; stir in mustard, herbs, lobster.
- Fill shells with mix, top with Parmesan, grill 8–10 min.
- Serve on lettuce with lemon wedges.
Notes
- Ensure lobster is thawed completely before cooking.
- Reduce the sauce slowly for best flavor.
- Do not overcrowd under the grill.
- Prepare lobster and sauce ahead; grill just before serving.