How To Make Lobster Thermidor | Cookery School | Waitrose

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

lobster

🥗Healthier: shrimp

💰Cheaper: crab meat

Shrimp and crab provide similar flavors at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and is often less expensive.

Finely dice 2 Echalion shallots.

Melt 1 tablespoon of butter in a skillet over medium heat.

Sweat the shallots in the butter without coloring them.

Add a good bunch of tarragon to the pan.

Pour in 300 ml of fish stock and bring to a high heat to bubble away.

In a separate pan, melt 1 tablespoon of butter for the bechamel sauce.

Add 1 tablespoon of flour and cook it out with the butter.

Gradually add milk to the flour mixture until thickened.

Strain in the fish stock to the bechamel sauce and stir until smooth.

Add 3 tablespoons of double cream to the mixture and stir.

Transfer the sauce to a bowl to cool down.

Stir in 2 tablespoons of English mustard and half a grated nutmeg.

Add egg yolks, salt, and pepper to the cooled sauce and mix well.

Break down 2 whole lobsters, removing claws and legs first.

Cut the lobster in half and scoop out the insides, discarding the digestive tract.

Extract the tail meat and any roe, if desired.

Crack the claws to retrieve the meat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens