Seafood Recipes

Grilled Lobster With Parmesan Sauce And ThymePangrattato

Lobster in a creamy parmesan and saffron sauce, grilled in the shell under a crisp thyme breadcrumb topping.

Grilled Lobster With Parmesan Sauce And Thyme Pangrattato
10 People
Serves
20 Mins
Prep Time
25 Mins
Cook Time
Medium
Difficulty
Modern Australian
Cuisine
The Recipe

About This SeafoodDish

Delight in our Grilled Lobster with Parmesan Sauce and Thyme Pangrattato recipe, a perfect combination of tender lobster, creamy parmesan, and crispy thyme breadcrumbs. This gourmet dish is ideal for special occasions or a luxurious dinner at home. Crafted with premium ingredients, it delivers rich flavours and elegant presentation. Pearl Seafoods offers fresh lobster delivered across Sydney, making it easy to prepare this exquisite recipe. Elevate your dining experience with this impressive dish and enjoy the finest seafood Sydney has to offer.

Ingredients

  1. 5 whole lobsters (about 400–500g each), halved and cleaned
  2. 100g unsalted butter
  3. 3 tablespoons plain flour
  4. 1/2 cup verjuice
  5. A generous pinch of saffron threads
  6. 2 1/2 cups whole milk
  7. 1 1/4 cups grated parmesan cheese (approx. 100g)
  8. 1 1/4 cups fresh breadcrumbs
  9. 2 tablespoons olive oil
  10. 2 teaspoons fresh thyme leaves

Method

  1. Heat the butter in a saucepan over medium heat until foaming. Stir in the flour and cook for 1–2 minutes, stirring constantly, until the mixture bubbles and smells slightly nutty.
  2. Remove from heat and whisk in the verjuice until smooth. Add the saffron, letting it infuse briefly.
  3. Gradually whisk in the milk, ensuring the mixture remains smooth. Return to medium heat and stir constantly for 3–4 minutes or until the sauce thickens.
  4. Stir in 40g (1/2 cup) of parmesan until melted and combined. Remove from heat, season to taste with salt and pepper, and let cool slightly.
  5. Gently fold in the lobster meat, coating it well in the sauce. Set aside while preparing the topping.
  6. Prepare the thyme pangrattato by heating oil in a non-stick frying pan over medium heat. Add the breadcrumbs and thyme, stirring frequently, and cook for about 5 minutes or until golden and crisp. Season with a pinch of salt.
  7. Preheat the grill on high. Arrange the reserved lobster shells, cut-side up, on a baking tray lined with foil for easier cleanup.
  8. Spoon the creamy lobster mixture evenly into the shells. Sprinkle the thyme pangrattato generously over the top.
  9. Grill for 3–5 minutes or until the tops are bubbling and golden. Serve hot with lemon wedges, if desired.
From Our Kitchen

Chef's Tip

For the ultimate restaurant-quality finish, avoid overcooking the lobster during grilling — the lobster meat is already gently warmed through in the creamy parmesan sauce, so the grill should only be used to crisp the thyme pangrattato and create a bubbling golden top. A quick blast under high heat keeps the lobster tender, sweet, and buttery instead of tough. For extra depth of flavour, lightly toast the lobster shells under the grill for 1 minute before filling them, helping release their natural aroma and creating an even richer seafood presentation.

FEATURED

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NUTRITION

NutritionPerServing

  • Calories 330 kcal
  • Total Fat 17.0 g
  • Total Carbohydrate 11.0 g
  • Protein 33.0 g
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