Bringing a Taste of Padstow to Your Kitchen
If you’ve ever wandered the harbour in Padstow, Cornwall, you’ll know it’s a seafood lover’s dream. The town’s culinary soul is Rick Stein’s The Seafood Restaurant, where every dish celebrates the very best of the ocean.
Today on FoodFables.co.uk, we’re recreating a Rick Stein Padstow recipe that captures the essence of Cornwall’s coast — the famous Lobster Thermidor.
This creamy, luxurious dish perfectly represents Rick Stein’s philosophy: fresh ingredients, classic techniques, and simple seafood done beautifully.
Rick Stein Padstow Recipe: Lobster Thermidor
🦞 Ingredients (Serves 2)
For the lobster:
- 2 cooked lobsters (around 500g each), halved lengthways
- 1 tbsp olive oil
- 25g unsalted butter
For the Thermidor sauce:
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 50ml dry white wine
- 100ml fish stock
- 100ml double cream
- 1 tsp Dijon mustard
- 50g grated Gruyère cheese (plus extra for topping)
- 1 tbsp chopped fresh parsley
- 1 tsp lemon juice
- Sea salt and cracked black pepper
To serve:
- Lemon wedges
- Crusty bread or fries
Step-by-Step Method
1. Prepare the lobster
Remove the lobster meat from the claws and tails, keeping the shells intact for serving. Cut the meat into bite-sized chunks and set aside.
2. Make the base sauce
In a saucepan, heat olive oil and butter. Add shallot and garlic, cooking gently until softened. Pour in the wine and fish stock, simmering until reduced by half — this creates the deep, restaurant-quality flavour Rick Stein is known for.
3. Add the richness
Stir in double cream, Dijon mustard, and cheese. Let the sauce thicken before adding parsley, lemon juice, salt, and pepper.
4. Combine and grill
Fold in the lobster pieces. Spoon the mixture into the shells, sprinkle extra cheese on top, and grill until golden and bubbling.
5. Serve with a Cornish touch
Serve immediately with lemon wedges and crusty bread. Pair with a glass of Cornish white wine for a true Padstow dining experience.
Chef’s Tips from FoodFables
- Fresh lobster is key: Rick Stein’s cooking is all about freshness — use locally caught lobster if possible.
- Don’t skip the mustard: It balances the richness of the sauce perfectly.
- Make it ahead: You can prepare the sauce early; just add the lobster and grill before serving.
- Wine pairing: Try a crisp Cornish Camel Valley Chardonnay or Muscadet to complement the buttery sauce.
About Rick Stein Padstow
Rick Stein’s flagship restaurant in Padstow opened in 1975, transforming this quiet Cornish fishing town into a world-class food destination. Known for his love of seafood and passion for local produce, Stein’s cooking remains rooted in simplicity and flavour.
Visitors from across the world dine at The Seafood Restaurant in Padstow, enjoying dishes like Lobster Thermidor, Turbot Hollandaise, and Indonesian seafood curry — all inspired by his travels and love for the sea.
Why This Rick Stein Padstow Recipe Works
This Rick Stein Padstow recipe captures everything great about Cornish cuisine:
✅ Local seafood with global inspiration
✅ Creamy, luxurious flavours balanced with freshness
✅ A restaurant-quality result you can achieve at home
Cooking it brings a little piece of Cornwall’s coast straight into your kitchen.
FAQs About the Rick Stein Padstow Recipe
1. Can I make this recipe without lobster?
Yes! You can substitute lobster with large prawns, crab meat, or even monkfish. The sauce pairs beautifully with most shellfish.
2. How long does Lobster Thermidor keep?
It’s best served immediately, but you can refrigerate leftovers for up to 1 day. Reheat gently under a grill — avoid microwaving, as it can make the lobster tough.
3. What makes Rick Stein’s version special?
Rick Stein focuses on simplicity, using the freshest seafood and classic French techniques. His Padstow restaurant elevates dishes by respecting the ingredients and letting their natural flavours shine.
Internal Link (Suggested)
👉 Love Cornish seafood? Read our full Padstow Food Travel Guide for the best restaurants, cafés, and foodie experiences in Cornwall.
Final Thoughts
Cooking a Rick Stein Padstow recipe like this Lobster Thermidor brings the charm of Cornwall’s coast right into your home. With buttery lobster, creamy sauce, and the freshness of the sea, it’s a dish that feels both indulgent and authentic.
So even if you can’t make it to Rick Stein’s restaurant this season, you can still enjoy a true taste of Padstow — one delicious bite at a time.