Lobster & prawn thermidor

Lobster & prawn thermidor

The sweet succulence of lobster works well with the king prawns and a glorious tangy sauce in this classic dish, topped with a Parmesan crumb.

By , 20 April 2016
Lobster & prawn thermidor
  • Ready in: 45 mins
  • Serves: 4
  • Price: £5.05 per serving
Nutritional Info
Each 177g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 934KJ 223KCAL
of your reference intake.
Typical energy values per 100g: 528kJ/126kcal.
  • 2 Asda frozen whole lobsters, thawed
  • 180g cooked king prawns
  • 1 large shallot, chopped
  • 20g butter
  • 100ml white wine
  • 1/2 tsp Chosen by you Dijon Mustard
  • 2 level tsp cornflour
  • 150ml full-fat milk
  • 2 tbsp chopped curly parsley
  • 25g breadcrumbs
  • 25g Parmesan, grated
  • Lemon wedges, to serve
  • Halve the lobsters and remove the meat, discarding the stomach pouch and the intestine vein. Return the meat to the lobster shells and add the prawns.

  • Cook the shallot in the butter in a pan until soft but not coloured. Add the wine, mustard and 4 tbsp water. Simmer fast for 5 minutes, until reduced by a third. Season.

  • Blend the cornflour with a splash of milk, then add to the pan with the rest of the milk. Bring to the boil, stirring, and simmer for 2 minutes. Stir in the parsley and spoon over the lobsters.

  • Pre-heat the grill. Mix the breadcrumbs with the Parmesan. Sprinkle on the lobsters and grill until hot. Serve with lemon wedges.

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