Lobster thermidor

Simon Rimmer switches double cream for yogurt in his lighter version of this traditionally rich dish
By Simon Rimmer
Lobster thermidor
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 1 x 1 kg cooked lobster, halved lengthways
  • 25 g butter
  • green salad, to serve, optional

For the sauce

  • 15 g butter
  • 15 g plain flour
  • 150 ml milk
  • 2 tsp dry sherry
  • 2 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 1 small red pepper, seeds removed, finely chopped
  • 50 g gruy√®re cheese, grated
  • 1 plump red chillies, seeds removed, finely chopped
  • chopped parsley, to garnish


1. Carefully scoop all the meat out of the lobster, including from the claws (after cracking them open first). Cut the meat into bite-sized pieces. Clean out and reserve the two lobster shells. Set both meat and shells aside.

2. To make the sauce, melt the 15g butter in a small saucepan then stir in the flour. Cook for one minute. Gradually stir in the milk, then bring slowly to the boil and simmer for 3-4 minutes, stirring constantly, until thickened. Spoon in the sherry, the Greek yogurt and mustard, then stir in the pepper, half the cheese, the chilli and season well. Melt the 25g butter in a frying pan. Add the lobster and warm it through.

3. Sit the shell halves on a baking tray and spoon 1 tablespoon of sauce into each one. Lay the lobster meat on top, then coat with the rest of the sauce. Scatter over the remaining cheese and cook under a hot grill until it bubbles about 3-5 minutes. Garnish with the parsley and serve with a green salad, if liked.

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