Grilled Lobster with Herbs and Philadelphia
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  • Prep time 20 '
  • Total time 25 '


  • 50 g Philadelphia Light
  • 1 tsp chopped chervil
  • 1 tsp chopped tarragon
  • 1 tsp chopped parsley
  • zest of 1 lemon
  • 1 pinch cayenne pepper
  • 1 tsp Dijon mustard
  • 1 cooked medium lobster
  • 25 g grated Parmesan
  • 1 tbsp dried breadcrumbs
  • 25 g butter
  • lemon to serve
  • herb salad


  • Make the flavoured Philadelphia Light by adding the herbs, lemon zest, cayenne and mustard to the Philadelphia.
  • Take the cooked medium lobster, remove the claws and crack them open. Remove the meat and cut into 5-6 pieces.
  • Cut the body in half from head to tail, and remove the intestinal sack. Remove the tail meat, cut into large pieces and mix with the claw meat.
  • Mix the flavoured Philadelphia with the lobster meat and season. Now spoon the meat back into the shell and sprinkle with Parmesan cheese and breadcrumbs. Place a few knobs of butter on top and grill for 4-5mins until golden brown.
  • Serve with half a muslin wrapped lemon and a small herb salad.


Nutritional Information

Typical values Per recipe
Energy 5101.0 kj
Energy 1218.0 kcal
Fat 70.6 g
Carb 11.6 g
Protein 135.2 g
Saturated fat 40.6 g
Salt 8.7 g
Dietary fibre 0.8 g
Sugars 3.4 g