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lobster thermidor

Lobster Thermidor is a lovely way to eat the sweet, succulent and indulgent shellfish and it’s easier than you think.   Here we bring succulent lobster and wines with a “crunch” from Emma (chef) and John (sommelier) Gilchrist

Lobster Thermidor

(Serves 2)

1 x 750g – 1kg Lobster, cooked

20g Fresh parmesan, grated

For the Sauce

25g Butter

25g Plain flour

1 Shallot, finely chopped

275ml Fish stock

55ml White wine

110ml Crème entière

½ tsp Dijon mustard

2 tbs Chopped parsley

½ Lemon, juice only

Salt and freshly ground black pepper

Preheat the grill to a medium heat.

Cut the lobster in half and remove the meat from the claws, tail and head. Discard the thin claws and head content. Rinse the shell and pat dry. Set aside.  Chop the meat into pieces and place in a bowl.

To make the sauce, place the butter in a pan over a medium heat. Add the shallots and cook until softened. Add the flour and cook it out. Pour in the stock and wine stirring until fully incorporated. Add the double cream and simmer for 5 minutes. Add the mustard, herbs, lemon juice and season to taste.  Mix the sauce into the lobster meat and then fill the empty shells, sprinkle with Parmesan and grill until golden brown.

lobster thermidor

Wines with “crunch”

If you are going to splash out on a treat like lobster then the trick with the wine paring is to let the lobster flavours shine through. Sparkling wines, dry white and light rosés that are unoaked will all work well. Delicate acidity is equally important and not too many fruit flavours. Vins avec croquer, wines with crunch is what is needed. Here are three from around our regions.

In Gensac, Gironde, Château Carbonneau produces the wonderfully bubbly Life of Carbonneau. 90% Semillon and a splash of Sauvignon. A generous and rounded Comice pear palate with a lemony, crisp green apple acidity.  15.20

Chateau de Pouey in Viella, Southern Gers, is where they vinify together two of my favourite grape varieties, Gros Manseng and Petit Manseng, into Pacherenc du Vic-Bihl Sec. Bright, straw colour with a buttery aroma, slightly aromatic and, on the palate, very juicy with a nice punch of acidity. 9.00

For a delicate Rosé, Château Bellevue la Forêt in Fronton , Gironde, produces a blend of the unique Negrette grape variety with touches of Gamy and Cabernet. Pale golden pink and lemon fresh on the palate with glances of red fruits and a satisfying crunch of acidity. 7.50

Emma and John Gilchrist have been running their gîte and cookery school, Les Caulins, in Lot-et-Garonne since March 2016.  Emma has worked with great chefs in some of the best restaurants around the world and John, a former UK Sommelier of the Year and winner of the Mondavi award for the best wine list in the world, is an enthusiast for the smaller wine producers.


hot cross buns

First published in the Feb-Apr 2021 issue of The Local Buzz

Images: Shutterstock and Les Caulins