• Monday, September 28, 2020

Six Senses Zighy Bay

Lobster Thermidor
December 3, 2018

1 pc. Lobster tail

1 pc. Garlic clove

3 Tbsp. Tarragon

15 ml (1 Tbsp.) Extra virgin olive oil

1.5 cups Baby spinach

¼ cup New potato

50ml (3 Tbsp.) Lobster stock

1 Tbsp. Banana shallots (chopped)


2 tsp. Black pepper

1.5 Tbsp. Dill leaves

1 pc. Lemon / Lime

2 Tbsp. Parmesan cheese

30 ml (2 tbsp.) Cooking cream 

2 tsp. Butter 

1/8 cup Parsley  


1. Marinate the lobster tail with ½ tsp. salt, ½ tsp. pepper, tarragon, crushed garlic clove, and 1 tsp. extra virgin olive oil.

2. Place inside a vacuum or Ziploc bag. Seal and cook in boiling water for 6 minutes.

3. Preheat oven to 350 degrees F.

4. While the lobster tail is cooking, cut the new potatoes in half and marinate them with ½ tsp. salt, ½ tsp. pepper, and 1 tsp. olive oil. Then roast the marinated potatoes for 15 minutes at 350 degrees F.  in the oven.

5. Sauté the spinach with the shallots and 1 tsp. olive oil. Season with 1/3 tsp. of salt and ½ tsp. pepper. Then, put the spinach in a fine strainer to remove excess water.

6. Make the sauce by adding parmesan cheese to the cooking cream and finish with parsley and 1 tsp. butter. Season with ½ tsp. salt and ½ tsp. pepper. Cook until the sauce thickens.

7. Reduce the lobster bisque from 50ml to 10ml, and finish with 1 tsp. butter. Add the dill leaves and season with a pinch of salt and ½ tsp. pepper.

8. To finish the dish, arrange the potatoes in a square shape on a plate, and arrange the spinach on top of the potato. Remove the lobster from the bag, slice into four, and place on top of the spinach.

9. Cover the lobster with the cheese sauce completely, and grate some fresh parmesan on top.

10. Melt the cheese using a broiler or oven for 30-40 seconds.

11. Finally, add the bisque sauce. You may pour it on top or serve on the side.

12. Garnish with dill leaves, or roast the tail shell to place as garnish. Serve with a lime or lemon wedge on the side and enjoy. 

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