Our Grilled Lobster With Parmesan Sauce And Thyme Pangrattato Recipe
About The Dish
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 List
5 whole lobsters (about 400–500g each), halved and cleaned
100g unsalted butter
3 tablespoons plain flour
1/2 cup verjuice
A generous pinch of saffron threads
2 1/2 cups whole milk
1 1/4 cups grated parmesan cheese (approx. 100g)
1 1/4 cups fresh breadcrumbs
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
Steps
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.
Remove from heat and whisk in the verjuice until smooth. Add the saffron, letting it infuse briefly.
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.
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.
Gently fold in the lobster meat, coating it well in the sauce. Set aside while preparing the topping.
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.
Preheat the grill on high. Arrange the reserved lobster shells, cut-side up, on a baking tray lined with foil for easier cleanup.
Spoon the creamy lobster mixture evenly into the shells. Sprinkle the thyme pangrattato generously over the top.
Grill for 3–5 minutes or until the tops are bubbling and golden. Serve hot with lemon wedges, if desired.
