Lobster tails thermidor-style with rice
A French dinner for the galley that best on calm days or at anchor, about 20 min hands-on.
- Dinner
- French
- ⏱ 20 min
- 🌊 Sea tolerance 2/5
- 👑 Luxury
- pescatarian
- gluten-free
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Lobster tails (frozen)600 g (150 g)
- Butter48 g (12 g)
- Onion (brown/yellow)80 g (≈ 0.5 onion) (20 g)
- Cooking cream (UHT)160 g (40 g)
- Dijon mustard20 g (5 g)
- Parmesan (block)48 g (12 g)
- White rice (long grain)280 g (70 g)
- Lemon32 g (8 g)
Method
- Cook the rice.
- Split the thawed tails; fry onion in butter, add cream, mustard and half the parmesan.
- Simmer the tails in the sauce 6 minutes; finish with parmesan and lemon.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Shellfish (prawns, crab), Milk / lactose, Mustard, Sulphites — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 595
- protein
- 36 g
- fat
- 22 g
- carbs
- 61 g
- sugar
- 3 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes