Quick Lobster Thermidor

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 4 small cooked lobsters
  • ¾ pint rich cream sauce
  • dry sherry
  • 1 level teaspoon dry mustard
  • pinch of cayenne pepper
  • worcestershire sauce
  • salt and freshly ground black pepper
  • 4 tablespoons grated parmesan
  • paprika
  • butter


Cut lobsters in half lengthwise. Crack claws. Remove lobster meat from the shells and cut into large cubes. Reserve shells. Heat Cream Sauce; season to taste with a little dry sherry, dry mustard, cayenne pepper, Worcestershire sauce, salt and freshly ground black pepper. Simmer gently for 2 minutes; add diced lobster meat and heat through.

Fill lobster shells with mixture; sprinkle grated Parmesan cheese over the top; dust with paprika; dot with butter and brown under grill.