Andrea’s Manx Lobster Thermidor

From the waters right in front of Chef Andrea’s Fisherman’s Cottage.

Andrea spent three years training in Catering and Confectionary before working as a
Chef in some of the most glamorous locations in the world eg. Bermuda, Monaco,
Switzerland, Mustique and the Isle of Man.

Her 35-year career has been exciting, demanding and varied, from In House Private
Chef for a Mayfair Fashion House, owning and operating her own Award Winning
Restaurant, to working as a Private Luxury Yacht Chef and Private Chef creating
beautiful and imaginative cuisine.

Manx Lobster Thermidor
• 1.5kg /3lb 5oz whole cooked lobster, cut in half lengthways, meat removed, shells
cleaned and reserved.
• 50g/1¾oz butter
• 2 shallots, finely chopped
• 125ml/4fl oz white wine
• 500ml/18fl oz fish stock
• 250ml/9fl oz double cream
• 1 tsp Dijon mustard
• 2 tbsp roughly chopped flat leaf parsley
• squeeze lemon juice
• 25g/1oz grated Parmesan
• 2 free-range egg yokes
• 25g/1oz fresh breadcrumbs
• sea salt and freshly ground black pepper


Preheat the grill to its highest setting.

Place the lobster shells onto a large baking tray
and set aside.

Heat half of the butter in a frying pan over a medium heat until foaming. Fry the
shallots for 3-4 minutes, until softened.

Pour in the wine and bring the mixture to the boil. Simmer until the volume of liquid
has reduced by half, then add the stock and continue to simmer until reduced slightly.
Add the double cream and mustard and simmer again for 3-4 minutes, until slightly

Meanwhile, heat the remaining butter in a separate frying pan over a medium heat.
Add the mushrooms and fry for 2-3 minutes, until just softened. Transfer to a bowl and
season well with salt and pepper.

When the sauce has reduced, add the lobster meat and stir through. Add the parsley,
lemon juice and half of the Parmesan and season again.

Whisk in the egg yolks and continue to cook the mixture over a low heat for 1-2
minutes, until just thickened.

Divide the lobster meat and sauce between the lobster shells, then sprinkle over the
breadcrumbs and remaining Parmesan.

Grill the lobster Thermidor for 3-4 minutes, or until the topping is crisp and golden-brown.

Chef Andrea’s Cookery Experiences
from her gorgeous Fisherman’s Cottage Kitchen in Port St.Mary.

Each experience includes a cookery demonstration followed by delicious home-made eats to go with your newly created dish.

  • Seasonal Canapés
    How to make your Party exceptional. The art of creating beautiful Canapés. Indulge in what is created together with a selection of mouth watering savoury delights.
  • Celebration Cake
    Everything you need to know to make and decorate a stunning Celebration Style Cake.
    Afternoon Tea is included consisting of finger sandwiches and scones. Plus eating the celebration cake just created.
  • Macarons
    How to make these Parisian delicacies and decorate to impress!
    Afternoon Tea is included consisting of finger sandwiches & scones. Plus enjoy the magical macarons.
  • The Art of the Soufflé
    De-mystify creating a Twice Baked Savoury Cheese Soufflé plus a Single Baked Sweet Soufflé. A sharing platter is included. Plus enjoy a Savoury and a Sweet Soufflé per person hot from the oven.
  • Exclusively Yours 1:1 and 1:2 ‘Hands on’ Cookery tuition, tailored entirely to you
    ~ Price on application.

To book a Creative Cookery Experience in Chef Andrea’s Kitchen choose from one of the Options, or bespoke is also available – please contact Chris and Andrea to discuss.

Exclusive Group bookings with a minimum of 4 and a maximum of 6 £95pp

Daytime, Evening or weekend times available approx 4 hours.

Andrea has also created the Lifestyle brand called Angelica Belle, which she runs with her
husband Chris. From Cookery Experiences to a collection of Luxury Edible treats and
Gifts, Christmas Hampers, Picnic Hampers and Corporate Gifts. Plus beautifully
crafted Aromatherapy 100% all natural Essential Oil Candles and Diffusers – all hand
made by Andrea and ready for Gifting.

Full details on the Website: