Lobster thermidor
Lobster tails stuffed with a creamy béchamel sauce and lobster meat, topped with parmesan, parsley and breadcrumbs.
What you’ll need
- 2 large lobster tails
- 100ml loose béchamel sauce
- bunch of parsley finely chopped
- 50g finely grated parmesan
- 50g panko breadcrumbs
- zest of one lemon
Let's Cook!
Step 1
Preheat the oven to 200’c with the grill on. Turn lobster over and cut down either side of shell to remove. Gently remove lobster tail and dice into chunks
Step 2
Stir the lobster into the béchamel along with parmesan, parsley and lemon zest
Step 3
Spoon the lobster mixture back into the shells and topped with the breadcrumbs
Step 4
Place under the grill and cook for 6-8 minutes until hot through and golden. Served with chips
