How to make ... Classic Lobster Thermidor

Chef Theodoris Rouvas, of Bentley Kitchen in Abu Dhabi, guides us through tackling this delectable French dish that is a creamy mixture of lobster meat and egg yolks stuffed into a lobster shell

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(Serves 2 people)


1 whole lobster (800g)

50g shallot

50g butter

50ml of heavy cream

10g English mustard

80g button mushrooms sliced

50ml lobster bisque

50ml béchamel sauce

60g of grated Gruyere cheese

100g broccolini

80g cherry tomatoes

50g lemon wedges

5g chopped parsley

Salt and freshly ground black pepper to taste


Lobster Thermidor at Bentley Kitchen in Galeria Mall.

(Photo by Reem Mohammed/The National)

Section: AC
Lobster Thermidor at Bentley Kitchen in Galleria Mall. Reem Mohammed / The National


Stick a sharp skewer in the head of the lobster from the top down

Add the lobster to boiling water and cook until it turns a bright red

Remove and leave to cool. Remove the dirt from the head

Carefully remove the lobster meat, slice the tail along the midsection and remove

Do not discard the shell, keep to stuff the lobster mix

In a pan over medium heat, first sauté the shallot with sliced mushroom until cooked, add the lobster meat, mustard, Béchamel sauce, lobster bisque and cream.

Warm butter at a low temperature until it melts. Cook the lobster in medium heat about two to three minutes

When the sauce has thickened remove from heat, add the parsley

Carefully stuff the empty lobster tail with the filling and then finish with the grated Gruyere cheese, salt and pepper

Place the shell underneath an open flame in the oven for five to six minutes, or until the cheese melts and turns golden brown.

Remove the lobster from the oven and serve on a warmed plate, garnish with lemon wedges, cherry tomatoes and broccolini


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