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Lobster Thermidore Recipe

Lobster Thermidore Recipe
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★★★★★

4.7 from 13 reviews

Lobster Thermidor is a classic French seafood dish featuring tender lobster meat cooked in a rich, creamy sauce made with white wine, shallots, mushrooms, and Parmesan cheese, then broiled to golden perfection. This elegant and indulgent entrée is perfect for special occasions or gourmet dinners.

Ingredients

Scale

Lobster

  • 2 cooked lobster tails

Sauce

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • ½ cup shallots, finely chopped
  • ½ cup mushrooms, sliced
  • 1 tbsp flour
  • ½ cup dry white wine
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tsp Dijon mustard
  • Salt & black pepper, to taste

Garnish

  • 1 tbsp fresh parsley, chopped

Instructions

  1. Prep Lobster: Remove lobster meat from shells, keeping the shells intact. Chop the meat into bite-sized pieces to prepare for the sauce.
  2. Sauté Aromatics: In a skillet, melt butter over medium heat. Add minced garlic, finely chopped shallots, and sliced mushrooms. Sauté for 3 to 4 minutes until the vegetables are soft and fragrant.
  3. Make Sauce: Sprinkle flour over the sautéed mixture and cook for 1 minute to eliminate raw flour taste. Slowly pour in the dry white wine while stirring constantly to avoid lumps. Add heavy cream, grated Parmesan cheese, and Dijon mustard. Simmer the sauce for 3 to 4 minutes until it thickens. Season with salt and black pepper to taste.
  4. Combine: Stir the chopped lobster meat into the sauce ensuring all pieces are well coated with the creamy mixture.
  5. Fill Shells: Spoon the lobster and sauce mixture back into the cleaned lobster shells, spreading evenly.
  6. Broil (Optional): Place the stuffed lobster shells on a baking sheet and broil for 2 to 3 minutes until the top is golden brown and bubbly for an added crust and visual appeal.
  7. Serve: Garnish the finished Lobster Thermidor with chopped fresh parsley and serve immediately for the best flavor and presentation.

Notes

  • Using cooked lobster tails simplifies the preparation and reduces cooking time.
  • The broiling step is optional but recommended for added texture and to brown the cheese topping.
  • Dry white wine is essential for the authentic flavor of the sauce; substitute with a dry vermouth if preferred.
  • Fresh parsley adds a bright, fresh finish; you can also add a squeeze of lemon juice if desired.
  • Ensure the sauce thickens properly to avoid a runny filling.

Nutrition

Keywords: Lobster Thermidor, lobster recipes, French seafood, creamy lobster, gourmet lobster dish, white wine sauce, Parmesan lobster

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