Prawn thermidor

From Cookipedia

Prawn thermidor
Prawn thermidor
Servings:Serves 2 pigs
Calories per serving:997
Ready in:35 minutes
Prep. time:10 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013

An economical, yet tasty take on the famous Lobster thermidor recipe.


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Mise en place


  1. Ensure the prawns are properly defrosted if frozen.
  2. Pat the prawns dry on a tea-towel.
  3. melt half of the butter in a pan and gently sauté the onions until translucent.
  4. Add the flour, mix into a roux and then gradually stir in the milk.
  5. Just start to bring the sauce to the boil then reduce the heat and stir until it thickens.
  6. Add the parsley and tarragon.
  7. Mix in the sherry and spices, season to taste and adjust to your liking.
  8. Add the prawns, remaining butter and half of the cheese. Mix well and then spoon the mixture into lightly greased gratin dishes.
  9. Sprinkle with the remaining cheese and brown under the grill.


Use normal peeled prawns instead of the large king prawns

Use crayfish tails

Add lots of Crushed garlic with the onions.

Chef's notes

If using raw prawns, cook them with the onions until they turn pink and remove them while you make the sauce.

If you are struggling to get hold of fresh tarragon, at a push you could add 1 heaped teaspoon of dried tarragon to a little boiled water, allow it to rehydrate, drain any liquid and then use, however, fresh is plainly better.

This was very delicious and will be made again and again.

See also

Interesting lobster recipes

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