Lobster-An alternative Christmas Dinner

Lobster-An alternative Christmas Dinner

Lobster Thermidor

Lobster Thermidor


I have to admit to acting on impulse on this one. I have never thought about having a massive lobster for Christmas dinner, but next year, I may just do that. This beauty was in the supermarket as a Christmas special, it was 1.5kg in weight and £20. I thought it was bargain of the century. I’m not lobsters biggest friend, I much prefer crab. Far too often I find lobster gets ruined or lost in dishes. Since they are such magnificent creatures, I wanted to do it justice and taste it for what it is. Making a simple thermidor sauce does just that. It’s a classic for a reason. All of this was on the table in 30minutes.

It’s also simple to prepare. Just take a big knife and cut it in half. Remove the gastrointestinal tract, much like you would on a prawn, plus the two plastic like sacks next to the eyes. This is the mouth. Leave all the wonderful green gunk in there, this is like brown crab meat. Remove the tail section and place back into the shell. Crack the claws with the back of your biggest knife, just once through the centre. Break the knuckle where the pincher is, all of the claw meat should now fall out easily.  From here, follow the recipe below to finish off the dish. Serve it with a large glass of minerally white wine, crusty bread and leaf salad.


  • 1, prepared as above Lobster
  • 1, finely chopped Shallot
  • 1 Clove crushed Garlic
  • 125ml White Wine
  • 125ml Fish Stock
  • 125ml Double cream
  • 50g, grated Parmesan
  • 1/2 Teaspoon Dijon Mustard
  • 1 Tbsp Chopped Parsley
  • to taste Lemon Juice
  • 2 Tbsps Breadcrumbs


  1. Soften the shallot and garlic in a knob of butter for 5mins. Turn up the heat, add the stock, wine and double cream. Boil until reduced by half. Add the mustard, cheese, parsley, breadcrumbs and lemon juice.
  2. Let cool for a couple of minutes, toss some pieces of lobster into the sauce. Then fill the shell halves with sauce. Grill on medium heat for about 7 minutes to crisp up and brown the sauce.


  1. I have never prepared lobster

    • Dave Crichton

      It’s soooo easy Gerlinde, crab admittedly is quite difficult. Lobster is two things. Mouth and tummy removal, job done.

  2. Ok Dave, I will try it. We don’t have lobsters locally, they have to be flown in from Maine. What we do have are Dungeness crabs and they are delicious when in season. I can’t get enough of them.

  3. Simple is best with lobster and yours sounds terrific! Living in New England where lobster is plentiful, it often appears on tables at Christmas or New Year’s Eve.

    • Dave Crichton

      This Christmas I’m going to have in New England one year just sounds better and better. A nice chowder for starters followed by lobster. Beats turkey any day.

  4. It’s been a long time since I’ve seen a lobster with claws. I was raised in Maine where lobster reigns supreme but over here they have crayfish or lobsters with no paws like they do in Florida. We’re having some for the seafood fest that’s Christmas lunch. Too hot to do anything else.

    Happy Christmas!

    • Dave Crichton

      I think I’d be lost having a warm Christmas, was in Indonesia the year of the Tsunami. I seem to remember having a seafood feast that year too.

  5. Happy holidays to you and your family. Now this is my kind of decadent- perfectly cooked lobster. Great little recipe!

  6. Hi Dave! Hope you had a wonderful Christmas! Hope you weren’t working. I have another pilot friend (also called Dave, popular pilot name?) and seems to work all the holidays. When are you headed my way?
    So, lobster is one seafood that I really like, but…never made it at home. You give me inspiration. 2015 will be the year 🙂
    Wishing you all the best for 2015! Have a wonderful New Year and I hope this is the year we get to meet!


  7. I’ve never done Lobster Thermidor yet, as I tend to follow the Italian ‘rule’ not to cover the delicate flavor of seafood with cheese. It is a popular dish so I’ll have to try it some time. I would prepare it with a live lobster, which has more flavor than one that is already boiled.

    • Dave Crichton

      Hi Stefan, a live lobster will always win hands down. Unfortunately they can be difficult to come by without any planning. I know the cheese and fish rule, but for some reason I find mobster and crab go really well with Parmesan. Hence why a Thermidor and coquilles St Jacques work so well. I’ve also done a cod rarebit, again the cheese never over powered it.

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