Lobster thermidor jackets
Makes: 24
Prep time: 40 minsTotal time: 
Recipe photograph by Ant Duncan
Lobster thermidor jackets
Lobster adds an extra layer of luxury to the party proceedings, and these pair beautifully with a glass of fizz. Substitute the lobster with crab meat or juicy prawns if you prefer
Makes: 24
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
80Kcal
Fat
4gr
Saturates
2gr
Carbs
7gr
Sugars
1gr
Fibre
1gr
Protein
4gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 12 salad potatoes, about 80g each(we used Vivaldi)
- 1 tbsp olive oil
- sea salt flakes
- 1 tbsp butter
- 1 tbsp plain flour
- 100ml fish stock (made with ½ stock cube)
- 2 tbsp dry vermouth or sherry
- 100ml double cream
- handful chives, chopped
- 250g cooked lobster meat, diced (or white crab meat if you can’t get lobster)
- 50g Parmesan, finely grated
- juice of ½ lemon
Step by step
Get ahead
Prep the jackets to the end of step 3, cover and chill for up to 24 hours. Bake for an extra 5 minutes if cooking from fridge-cold.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes in a roasting tin and rub with the oil. Season with flaky salt and bake for 40-45 minutes, or until soft inside. Remove from the oven and set aside until cool enough to handle.
- Melt the butter in a small saucepan and then stir through the flour. Cook for 1-2 minutes on a low heat, then slowly start adding the fish stock. Stir continuously to avoid any lumps forming, then stir in the vermouth and the double cream. Continue to cook for 4-5 minutes, until you have a thick sauce. Stir through most of the chives and the lobster pieces and season well.
- Halve the potatoes and put cut-side up on a baking tray. Top each half with a spoonful of the lobster thermidor mixture. Scatter over the Parmesan and squeeze over the lemon juice.
- Bake for 10 minutes, until bubbling and golden. Serve scattered with the remaining chives.
