We are pleased to share this recipe with you from internationally acclaimed French Master Chef, J.P Challet.  It will pair well with our Windrush VQA Pinot Grigio – both perfect for the warmer weather!

J. P Challet was born and raised in Lyon, the gastronomic heart of France. He studied culinary arts at the Ecole Hoteliere in Nice before moving to Canada, and has become one of our country’s top chefs. Sommelier and Chef Challet’s cuisine has been lavishly praised by the ‘Washington Post’, the ‘Wall Street Journal’, ‘Gourmet’ and a host of Canadian publications. He lives in Toronto.

And without further ado – The recipe for Lobster Thermidor! Enjoy!


Lobster Thermidor with Espelette mustard and parmesan crosmesquis

Homard thermidor

– for 4 people

  • 4 lobsters 11/4 or 1lb 1/2
  • 120gr parmesan bechamel
  • 2 tblsp of espelette mustard
  • 2 tblsp of espelette puree
  • 200 ml of white wine sauce
  • flour, eggs and breadcrumbs for “anglaise”


The bechamel should be frozen before then cut in cubes or any desired shapes.

Roll the cubes in flour, then beat in the eggs with salt and pepper, and then the breadcrumbs. Put them back in the freezer.

Warm up the white wine sauce and add 3 teaspoon of the mustard and 1 tablespoon of the puree, mix well.

Poach the lobsters for 7 minutes in salted boiling water.

Remove the lobsters from their shells, arrange on the plate with some of the mustard and some of the puree.

Put the sauce on the lobsters, at the same time fry the crosmesquis and arrange on the plate nicely.