Lobster thermidor with chips


For the chips
  • vegetable oil, for deep-frying
  • 2 large baking potatoes
  • sea salt
For the lobster thermidor
  • 750g/1½lb lobster, cooked
  • 25g/1oz butter
  • 1 shallot, peeled and finely chopped
  • 275ml/10fl oz fish stock
  • 50ml/2fl oz white wine
  • 110ml/4fl oz double cream
  • ½ tsp English mustard
  • 2 tbsp roughly chopped, fresh flatleaf parsley
  • ½ lemon, juice only
  • sea salt and freshly ground black pepper
  • 20g/¾oz parmesan cheese, grated

Preparation method

  1. Heat vegetable oil in a deep-fat fryer to 140C/275F (CAUTION: Hot oil is very dangerous. Do not leave unattended).

  2. For the chips, slice the potatoes into 1.5cm/½in thick long chips.

  3. Carefully place the chips in the hot vegetable oil and cook for 5-6 minutes or until just tender, but without colour.

  4. Remove carefully from the fryer using a metal slotted spoon. Turn up the temperature to 190C/375F.

  5. Carefully place the chips back into the hot vegetable oil and fry for a furthur 3-4 minutes or until golden and cooked through.

  6. Remove from the fryer using a metal slotted spoon and drain on kitchen paper. Season with salt, to taste.

  7. Meanwhile, for the lobster thermidor, cut the lobster in half using a sharp knife. Remove the meat from the claws, tail and head and set aside.

  8. Cut the lobster meat up and place back into the shell.

  9. Place onto a tray and under the pre-heated grill for 3-4 minutes until golden brown.

  10. To serve, place half the lobster onto a serving plate and serve alongside the chips.

James Martin recipes from Saturday Kitchen Best Bites

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time


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