Lobster Thermidor

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

  • About

The true success of this recipe depends on buying live lobsters. Try to buy native if possible rather than the farmed Canadian and American ones. The tail will yield more meat and be much sweeter.


  • 20 ml white wine vinegar
  • 8 x 450-500 g lobsters or 4 large


Bring a large pan of water to the boil and add a couple of tablespoons of salt and the white wine vinegar. You will probably need to cook the lobsters in two or three batches, according to the size of your largest saucepan. Plunge them into the boiling water - allow 5 minutes for the smaller ones and 10 for the larger. Remove them from the water and leave them to cool.

Meanwhile, in a p