Lobster Thermidor

Impress dinner guests with this lobster showstopper replete with a decadent creamy sauce laced with Cognac and Gruyère.

- DOMINIC SMITH

Legend has it, this lobster dish was originally created to honor the opening of a play titled Thermidor by Victorien Sardou in 1894 at Marie's, a Parisian restaurant near the Comédie Française. Gaining a reputation in the late 70s and '80s as a classic, the recipe consists of delicate pieces of lobster steeped in a creamy white sauce spiked with Cognac and Gruyère. Our version uses fish stock with a little cream to maintain the integrity and flavor of the lobster. It's a guaranteed showstopper for special occasions.

Step by step

1 To infuse stock and milk, place 300ml fish stock, 200ml milk, 2 fresh bay leaves and 6 whole black peppercorns in a saucepan over high heat and bring to a simmer (5-6 minutes). Remove from heat and set aside for 20 minutes or until ready to use to allow flavours to infuse; strain through a fine sieve when ready to use.