Go Back
Gordon Ramsay Lobster Thermidor Recipe

Gordon Ramsay Lobster Thermidor Recipe

My Gordon Ramsay-style lobster thermidor recipe — poached lobster in a brandy mustard cream sauce, finished with a grilled Gruyère crust.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 People
Course: Side Dish
Cuisine: British, French
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 whole lobsters approx. 600g each
  • 30 g unsalted butter
  • 1 small shallot very finely diced
  • 2 tbsp brandy
  • 150 ml fish or chicken stock
  • 100 ml double cream
  • 1 tbsp Dijon mustard
  • 1 tsp English mustard
  • 2 tbsp fresh tarragon chopped
  • 40 g Gruyère grated
  • 20 g Parmesan finely grated
  • Salt and black pepper

Method
 

  1. Poach lobsters 8–10 minutes. Cool slightly.
  2. Halve, remove meat, reserve shells, chop meat.
  3. Cook shallot in butter 3 minutes.
  4. Add brandy, bubble 1 minute.
  5. Add stock, simmer 5 minutes, then cream and mustards, simmer 3–4 minutes.
  6. Stir in lobster meat and tarragon. Season.
  7. Fill reserved shells.
  8. Top with cheeses, grill 4–5 minutes until golden.
  9. Serve immediately.

Notes

Poach the lobster gently to protect its texture for the second cooking stage.
Let the brandy bubble to cook off the raw alcohol taste.
Watch the grill closely, as the cheese crust can burn quickly.
Not suitable for freezing.