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Lobster Thermidor Recipe

Lobster Thermidor Recipe
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★★★★★

5 from 23 reviews

Lobster Thermidor is a classic French seafood dish featuring tender lobster meat cooked in a rich, creamy sauce with shallots, garlic, white wine, Dijon mustard, and cheese. Finished under the broiler for a golden, bubbly top, this elegant recipe is perfect for special occasions or a decadent meal.

Ingredients

Scale

Main Ingredients

  • 2 whole lobsters (1 1/2–2 lbs each)
  • 3 tbsp unsalted butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1/4 tsp paprika
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped

Cheese and Toppings

  • 1/2 cup grated Gruyère or Parmesan cheese
  • 2 tbsp breadcrumbs (optional, for topping)

Instructions

  1. Cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook for 8–10 minutes until their shells turn bright red. Remove them and allow them to cool slightly.
  2. Prepare lobster meat: Remove the meat from claws, tails, and knuckles. Chop the meat into bite-sized pieces and set aside. Save the shells if you wish to use them for presentation.
  3. Make the sauce: In a skillet, melt butter over medium heat. Add the finely chopped shallots and minced garlic, sautéing for 2–3 minutes until fragrant. Deglaze the pan with dry white wine and cook for another 1–2 minutes to reduce slightly.
  4. Add cream and seasonings: Stir in heavy cream, Dijon mustard, paprika, salt, and black pepper. Allow the mixture to simmer gently for 3–5 minutes until the sauce thickens a bit.
  5. Combine lobster and sauce: Add the chopped lobster meat and half of the grated cheese to the sauce. Stir thoroughly to ensure the lobster is evenly coated.
  6. Assemble and bake: Spoon the lobster mixture back into the lobster shells or transfer into a baking dish. Sprinkle with remaining cheese and breadcrumbs, if using. Broil in the oven for 3–5 minutes until the top turns golden and bubbly.
  7. Serve: Garnish with chopped fresh parsley and serve immediately. Pair with steamed vegetables or a fresh salad for a complete meal.

Notes

  • Using the lobster shells for presentation adds an elegant touch but is optional.
  • Gruyère cheese offers a more traditional flavor, but Parmesan can be used as a substitute.
  • Breadcrumbs are optional but add a nice crispy topping when broiled.
  • Make sure not to overcook the lobster in the boiling step to keep the meat tender.
  • White wine can be substituted with dry vermouth or a light seafood broth if preferred.

Nutrition

Keywords: Lobster Thermidor, Lobster recipe, French seafood, creamy lobster sauce, baked lobster, classic seafood dishes

Find it online: https://maicook.com/lobster-thermidor-recipe-4/