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Lobster Thermidor Recipe

Lobster Thermidor Recipe
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★★★★★

4.8 from 9 reviews

Lobster Thermidor is a classic French seafood dish featuring succulent lobster meat cooked in a creamy, flavorful sauce made with white wine, shallots, garlic, and Dijon mustard. The mixture is stuffed back into lobster shells, topped with Parmesan cheese, and broiled until golden and bubbly, offering an elegant and rich dining experience perfect for special occasions.

Ingredients

Scale

For the Lobster:

  • 2 whole lobsters (1½–2 lbs each)
  • Salt, for boiling water

For the Sauce:

  • 2 tbsp butter
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp all-purpose flour
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 1/4 tsp paprika
  • Salt and black pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Optional Garnish:

  • Lemon wedges

Instructions

  1. Cook the Lobster: Bring a large pot of salted water to a boil. Add lobsters and cook for 8–10 minutes until bright red. Remove lobsters and let cool slightly. Once cooled, carefully remove meat from the tail and claws, keeping the shells intact for serving. Chop the meat into bite-sized pieces.
  2. Make the Sauce: In a skillet, melt butter over medium heat. Add finely chopped shallot and minced garlic, sautéing until softened and fragrant. Stir in all-purpose flour and cook for 1 minute to form a roux. Gradually add dry white wine while stirring constantly to prevent lumps. Pour in heavy cream and let the mixture simmer until it thickens, about 3–5 minutes. Stir in Dijon mustard, paprika, salt, and black pepper to taste.
  3. Combine Lobster and Sauce: Add the chopped lobster meat to the sauce, gently stirring to coat the pieces evenly. Cook for 2–3 minutes just to heat the lobster through and meld the flavors.
  4. Stuff the Lobster Shells: Spoon the lobster and sauce mixture back into the reserved lobster shells. Evenly sprinkle the grated Parmesan cheese over the top of the stuffed lobsters.
  5. Broil the Lobster: Preheat the broiler in your oven. Place the stuffed lobster shells on a baking sheet and broil for 3–5 minutes, or until the cheese topping is golden brown and bubbly. Watch carefully to avoid burning.
  6. Serve: Remove from the oven and garnish with freshly chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the lobster.

Notes

  • Ensure the lobsters are fresh and fully cooked for the best flavor and texture.
  • Dry white wine such as Sauvignon Blanc or Pinot Grigio works best for the sauce.
  • Be careful when removing lobster meat to keep the shells intact for stuffing.
  • If you prefer a richer sauce, you can add a splash of brandy or cognac.
  • This recipe pairs wonderfully with a crisp green salad or steamed vegetables.
  • To make it easier, you can use pre-cooked lobster meat, but fresh is preferred for authentic flavor.

Nutrition

Keywords: Lobster Thermidor, Lobster recipe, French seafood, creamy lobster, broiled lobster, parsley garnish, Parmesan cheese lobster

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