Lobster au gratin

Lobster au gratin

30 min
Lobster au gratin with a blanket of delicious butter. Perhaps a lobster to offer on a special and more luxurious occasion. The recipe was created by Gustav Trägårdh, the 2010 Swedish Chef of the Year.


  • Set the oven to 225°C.
  • Cut the lobsters, crack the claws and remove the meat.
  • Cut the meat into pieces and place back in the shells.
  • Mix the butter with the other ingredients. Cover the lobsters with the butter and bake in the upper part of the oven for about 10 minutes.
  • Ready!

Lobster au gratin

How do you cook a really tender lobster?
Lobster can be boiled, baked, broiled or grilled, all of which will yield juicy, tender results – as long as the lobster isn't overcooked. No matter how you cook it, lobster should never reach an internal temperature of higher than 60 °C on an accurate instant-read meat thermometer. Overcooking makes the lobster dry and rubbery.
Is it better to boil or bake lobster tails?
Boiling freshly caught, whole live lobster is a classic way to cook it, but there are other ways to cook lobster tails that may yield tastier results. Broiling and baking both create tender, juicy seafood, however, broiling is trickier: never take your eyes off the oven, or you might end up with a scorched mess. Lobster can also be gently poached in melted butter, for an incredibly rich-tasting dish.
How do you prepare a lobster for cooking?
Bring a large pot of salted water to the boil, drop the lobster in head first, and boil it for 7-14 minutes, depending on its size. Remove it from the water using kitchen tongs making sure not to splash scalding water on your skin in the process. You can cut the top of the shell open with strong kitchen scissors, and use nutcrackers and nut picks to reach the meat in the claws.
Should you use frozen or fresh lobster?
Like most foods, lobster is probably more flavourful when it's fresh. However, the frozen option also has its advantages. Frozen lobster is pre-cleaned, partially prepared, and ready to use. Try to buy cold water lobster, if you can find it, and make sure not to buy lobster tails (or any other seafood) that have been soaked in sodium tripolyphosphate, which may leave the meat tasting like ammonia.


Boiled lobster
Butter, room temperature
100 g
Clove of garlic
grated peel and juice of 1
Breadcrumbs, preferably Japanese panko
2 tbsp
2 tbsp
Black pepper
1 pinch

This luxurious French dish is named after a four-act play by Victorien Sardou, set during the French Revolution and first staged in 1891. The play was in turn named after the 11th month in the French Revolutionary calendar – a special calendar created and implemented during the revolution. The word 'thermidor' translates as 'summer heat' or 'the month of heat' which truly captures the feeling of this sizzling hot dish!

Garlicky Lobster Thermidor – a truly luxurious dinner at home

Our contemporary version of this classic French dish is out of the oven and on the table in a matter of minutes, making it the perfect dish for a romantic Valentine's Day or a festive New Year's Eve. Pair it with a glass of bubbly – alcoholic or not – for an instant holiday feeling.

Get the perfect finish on your Lobster Thermidor

For the perfect finish on your Lobster Thermidor, load it up with toppings – apple, fennel, creamy cheese, a squeeze of lemon – and place it under the broiler for a few minutes until the cheese is melted and bubbly, the apples are cooked through and the lobster has reached an internal temperature of 60C.