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Lobster Thermidor Recipe

Lobster Thermidor Recipe
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★★★★★

4.8 from 20 reviews

Lobster Thermidor is a classic French seafood dish featuring tender lobster meat cooked in a creamy, flavorful sauce with white wine, Dijon mustard, and aromatic seasonings. Topped with a generous layer of melted Parmesan or Gruyère cheese and baked until golden, this rich and indulgent recipe offers an elegant presentation perfect for special occasions or a luxurious dinner.

Ingredients

Scale

Lobster

  • 2 cooked lobster tails or 1 whole cooked lobster (about 1–1.5 lbs / 450–680 g)

Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon paprika
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Topping and Garnish

  • 1/4 cup grated Parmesan or Gruyère cheese
  • 1 tablespoon fresh parsley, chopped
  • Optional: lemon wedges, for serving

Instructions

  1. Prepare the lobster: If using a whole lobster, remove the meat from the shell and chop into bite-sized pieces. Keep the shells for presentation if desired.
  2. Make the sauce: In a skillet, melt butter over medium heat. Sauté shallot and garlic for 1–2 minutes until fragrant. Stir in flour to make a roux, cooking for 1 minute. Gradually whisk in white wine and heavy cream until smooth. Stir in Dijon mustard, paprika, salt, and pepper. Cook for 2–3 minutes until slightly thickened.
  3. Combine lobster and sauce: Add the chopped lobster meat to the sauce and mix well to coat. Taste and adjust seasoning as needed.
  4. Assemble for baking: Spoon the lobster mixture into the lobster shells or a small baking dish. Sprinkle grated Parmesan or Gruyère cheese over the top.
  5. Bake: Preheat oven to 375°F (190°C). Bake for 10–12 minutes until the cheese is golden and bubbly.
  6. Serve: Garnish with chopped parsley and optional lemon wedges. Serve immediately with a side of steamed vegetables or a light salad.

Notes

  • Use fresh, high-quality lobster for the best flavor and texture.
  • Keep lobster shells for an attractive presentation if desired.
  • White wine adds acidity and depth; choose a dry variety like Sauvignon Blanc or Pinot Grigio.
  • Gruyère cheese offers a nuttier flavor compared to Parmesan; use according to preference.
  • Serve immediately after baking to enjoy the cheese melted and bubbly.
  • Pair with light sides like steamed asparagus, green beans, or a crisp salad.

Nutrition

Keywords: Lobster Thermidor, seafood recipe, creamy lobster, baked lobster, French cuisine, elegant seafood dish, lobster tails recipe

Find it online: https://maicook.com/lobster-thermidor-recipe-2/