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Lobster Thermidor Recipe

Lobster Thermidor Recipe
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★★★★★

4.9 from 17 reviews

Lobster Thermidor is a classic French seafood dish featuring tender lobster meat cooked in a rich, creamy white wine and mustard sauce, topped with melted cheese and baked to golden perfection. This elegant recipe combines the delicate flavors of lobster with a luscious, savory sauce, making it a perfect choice for special occasions or indulgent dinners.

Ingredients

Scale

For the Lobster:

  • 2 cooked lobster tails (or 1 whole cooked lobster, about 1–1.5 lbs)

For the Sauce:

  • 2 tablespoons butter
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon paprika
  • Salt and pepper, to taste

Topping and Garnish:

  • 2 tablespoons grated Parmesan or Gruyère cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the Lobster: Remove the lobster meat from the shells and chop into bite-sized pieces. Reserve the shells if you plan to present the dish in them for an elegant look.
  2. Make the Sauce: In a skillet, melt the butter over medium heat. Add the finely chopped shallots and minced garlic, sautéing until fragrant and translucent, about 2 minutes. Stir in the flour to create a roux and cook for 1 minute, stirring constantly to avoid burning.
  3. Add Liquids and Seasonings: Gradually pour in the dry white wine while stirring continuously to prevent lumps. Then add the heavy cream, stirring well to combine. Mix in Dijon mustard, paprika, salt, and pepper. Allow the sauce to simmer gently for 2–3 minutes, until it thickens to a creamy consistency.
  4. Combine Lobster and Sauce: Add the chopped lobster meat to the sauce and gently fold the mixture until the lobster is evenly coated with the creamy sauce.
  5. Prepare for Baking: Spoon the lobster mixture into the reserved lobster shells or transfer to a small baking dish. Evenly sprinkle the grated Parmesan or Gruyère cheese over the top of the mixture.
  6. Bake: Preheat your oven to 375°F (190°C). Place the prepared lobster dish in the oven and bake for 10–12 minutes, or until the cheese topping is golden brown and bubbly.
  7. Serve: Remove from the oven and garnish with freshly chopped parsley. Serve immediately alongside a fresh side salad or lightly steamed vegetables for a complete and elegant meal.

Notes

  • Using freshly cooked lobster will greatly enhance the dish’s flavor, but pre-cooked lobster tails can be used for convenience.
  • Gruyère cheese provides a nuttier flavor compared to Parmesan; either works well depending on personal preference.
  • If white wine is not available, a dry vermouth or seafood stock can be substituted.
  • Ensure the sauce is thickened properly before adding the lobster to avoid a watery consistency.
  • Lobster shells can be reused to serve the Thermidor for a more traditional and impressive presentation.
  • To make the dish slightly lighter, substitute heavy cream with half-and-half or a lower-fat cream alternative, but this may affect richness.

Nutrition

Keywords: Lobster Thermidor, Seafood Recipe, French Cuisine, Baked Lobster, Creamy Lobster, Dinner Recipe, Elegant Seafood

Find it online: https://maicook.com/lobster-thermidor-recipe-3/