top of page

Live Lobster Cooking Adventures with North Sea Fish & Farms

What do you give the person who has everything? Lobster. That’s right…LIVE lobster!

We both love to cook and when we found out North Sea Fish and Farms was delivering LIVE Lobster for the Holidays we jumped on this opportunity to order!

When our lobsters arrived, they were packed up nicely in a styrofoam container and crawling around in the box. Our daughters were ecstatic to see live ones and when we took them out of the box they were surprised at how much they moved. Not gonna lie, we secretly wanted to race them.

North sea gave is awesome directions on how to cook them so we got our big pot of boiling water ready. Save this shot for next time your cook your lobsters!

Next up we started our Lobster Thermidor cream sauce and started to prep the lobster. Keep reading for our full recipe!



  • 1 shallot, chopped

  • 2 tbsp (30 ml) butter

  • 1 tbsp all-purpose flour

  • 1/2 cup (125 ml) 35% cream

  • 1/2 cup (125 ml) milk

  • 1/4 cup (60 ml) grated Gruyère cheese

  • 1/8 cup (30 ml) grated Parmesan cheese

  • 1 tsp (5 ml) Dijon mustard

  • Salt and pepper

  • 6 lobsters, about 1-1.5lbs each, cooked



  1. In a small saucepan, sauté the shallot in the butter. Add the flour and cook for about 1 minute. Add the cream and milk and bring to a boil, stirring constantly with a whisk. Simmer for about 2 minutes.

  2. Off the heat, add the cheese and mustard and stir until the cheese has melted. Season with salt and pepper. Set aside.


  1. Remove the lobster claws and shell them without damaging the meat. Cut the body of the lobster in half from head to tail. Remove the meat and cut into cubes. Clean the shells. You will need eight half-shells. Place on a baking sheet, cut side up. Set aside.

  2. With the rack in the highest position, preheat the oven’s broiler.

  3. In a bowl, combine the lobster meat and claws with the sauce. Adjust the seasoning. Spoon that mixture into the shells, except for the claws. Bake for about 3 minutes or until the sauce begins to brown. Garnish with the claws and serve.


You can arrange the lobster mixture in gratin dishes rather than in the lobster shells.

We’d have to say the quality and freshness of our lobsters from North Sea Fish & Farms was top notch and our lobster Thermidor turned out very delicious! This is one meal that we’d make again and again and its a unique holiday dish as well.

Hope you enjoy it as much as we did!

Happy Holidaye!

bottom of page