Lobster Thermidor

Lobster Thermidor
  • PREP TIME
    30 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    40 mins
  • SERVING
    2 People
  • VIEWS
    159

Indulge in the opulent delight of Lobster Thermidor, a surprisingly achievable culinary masterpiece. Succulent lobster meat, bathed in a luscious creamy white wine sauce, is nestled back into its shell, crowned with Parmesan, and then kissed by the broiler's heat until gloriously golden.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    323 mg
  • Fiber
    0 g
  • Protein
    77 g
  • Saturated Fat
    16 g
  • Sodium
    2060 mg
  • Sugar
    4 g
  • Fat
    28 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare your mise en place: Ensure all ingredients are measured and ready to go. (5 minutes)

02

Step

Halve the lobster lengthwise. Carefully extract the meat from the claws, tail, and head, reserving the shells. Chop the lobster meat into bite-sized pieces and return it to the shells. (15 minutes)

03

Step

In a large skillet over medium heat, melt the butter until shimmering. Add the minced shallot and sauté until softened and translucent, being careful not to brown. (5 minutes)

04

Step

Pour in the fish stock and white wine. Bring the mixture to a simmer, then gently cook until reduced by half, concentrating the flavors. (10 minutes)

05

Step

Stir in the heavy cream, parsley, lemon juice, and Dijon mustard. Season generously with sea salt and freshly ground black pepper to your liking. (3 minutes)

06

Step

Preheat your oven's broiler. Arrange the stuffed lobster halves on a baking sheet. Spoon the creamy sauce generously over the lobster meat in each shell, ensuring it's well coated. Sprinkle with freshly grated Parmesan cheese. (5 minutes)

07

Step

Broil in the preheated oven until the tops are golden brown and bubbly, approximately 3 to 4 minutes. Watch carefully to prevent burning.

08

Step

Serve the Lobster Thermidor immediately. Garnish with a sprig of fresh parsley and a lemon wedge, if desired. Enjoy this decadent treat while it's hot! (2 minutes)

For an extra layer of flavor, consider adding a splash of cognac or brandy to the sauce during the reduction step.
Ensure the lobster shells are stable on the baking sheet to prevent spills.
If you don't have fresh fish stock, clam juice can be a suitable substitute.
Be mindful of the broiler's heat; adjust the distance and broiling time as needed to achieve the perfect golden-brown crust.
Pair this luxurious dish with a crisp white wine, such as a Chardonnay or Pinot Grigio.

Brett Schimmel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 53 Ratings)
Total Reviews: (8)
  • Jan Kassulke

    This recipe is surprisingly easy to follow. I was intimidated at first, but it turned out perfectly. I added a little sherry to the sauce, which gave it a wonderful depth.

  • Tressie Gleichner

    The broiling time is crucial. I watched it like a hawk and pulled it out as soon as the cheese was golden brown. The lobster was perfectly cooked.

  • Ashlynn Mcglynn

    Fantastic recipe! Clear instructions and the lobster turned out amazing. I did add a pinch of cayenne pepper to the sauce for a little kick!

  • Wyatt Gerlachlowe

    I have made this recipe several times, and it’s always a hit! It's perfect for special occasions, and it's easier than it looks.

  • Robbie Champlin

    Absolutely divine! I made this for my anniversary, and my husband was blown away. The sauce is so rich and flavorful.

  • Elnora Jerde

    I used frozen lobster tails since fresh lobster was not available, and it still turned out great! I will definitely make this again.

  • Bettie Yundt

    I found the sauce a bit too rich, so next time I will use half heavy cream and half milk. But overall, a delicious and impressive dish!

  • Eric Kirlin

    A real showstopper! My guests were so impressed, and I felt like a professional chef. Thank you for sharing this amazing recipe!

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