Why You’ll Love This Recipe
Lobster Thermidor is a classic French dish that combines succulent lobster meat with a rich, creamy sauce, all baked in the lobster shell. The dish is luxurious and indulgent, making it perfect for special occasions or when you want to treat yourself. With a hint of mustard, a touch of brandy, and a crispy, golden cheese topping, Lobster Thermidor is sure to impress and delight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lobster tails or whole lobsters
butter
garlic, minced
shallots, finely chopped
white wine
brandy or cognac
heavy cream
Dijon mustard
Parmesan cheese, grated
Gruyère cheese, grated
paprika
salt and black pepper
fresh parsley, chopped (for garnish)
Directions
Preheat your oven to 400°F (200°C). If using whole lobsters, boil them in salted water for 7-8 minutes until cooked. If using lobster tails, cut them in half lengthwise and remove the meat. Set the lobster shells aside to use as the baking vessel.
In a skillet, melt butter over medium heat. Add the garlic and shallots, cooking for 2-3 minutes until fragrant and softened.
Deglaze the pan with white wine and brandy, letting it simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream and Dijon mustard, bringing the mixture to a simmer. Cook for 3-5 minutes until the sauce thickens. Season with salt, pepper, and paprika to taste.
Chop the lobster meat into bite-sized pieces and add it to the sauce, stirring to combine. Cook for an additional 2 minutes to ensure the lobster is heated through and coated in the creamy sauce.
Stuff the lobster shells with the lobster mixture, packing it tightly.
Top each lobster with a generous amount of grated Parmesan and Gruyère cheese.
Place the lobster shells on a baking sheet and bake for 8-10 minutes, or until the cheese is golden and bubbly.
Garnish with fresh parsley and serve immediately.
Servings and Timing
This recipe yields 4 servings.
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Total time: 30-35 minutes
Variations
For added flavor, sprinkle a bit of fresh lemon zest on top before serving.
Substitute the brandy or cognac with white wine if you prefer a milder flavor.
Use a mix of different cheeses, like cheddar or mozzarella, for a unique twist.
Make it a complete meal by serving the lobster with a side of asparagus or a light salad.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
FAQs
Can I use frozen lobster for this recipe?
Yes, frozen lobster can be used. Just be sure to thaw it completely before cooking.
Can I make Lobster Thermidor ahead of time?
You can prepare the lobster mixture in advance and store it in the fridge for up to a day. When ready to serve, stuff the shells, top with cheese, and bake.
Can I use lobster meat from a can?
Fresh lobster is ideal for this dish, but canned lobster meat can be used in a pinch, though the texture might differ.
Can I make this dish without alcohol?
Yes, you can substitute the brandy or cognac with additional white wine or chicken broth for a non-alcoholic version.
Conclusion
Lobster Thermidor is the epitome of indulgence, combining sweet lobster meat with a rich, creamy sauce and a crispy cheese topping. Whether for a special celebration or a treat-yourself moment, this dish is sure to impress with its bold flavors and luxurious feel. Try it once, and you’ll have a show-stopping recipe in your culinary repertoire!
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Lobster Thermidor
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: French
- Diet: Gluten Free
Description
A luxurious and classic French dish, Lobster Thermidor features tender lobster meat in a rich, creamy sauce, baked in the lobster shell.
Ingredients
- 2 lobsters (about 1.5 lbs each)
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brandy (such as Cognac or Armagnac)
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon fresh tarragon, chopped (or 1/2 teaspoon dried tarragon)
- Salt and pepper to taste
- 1 tablespoon breadcrumbs (optional, for topping)
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters from the pot, and let them cool slightly.
- Once cooled, carefully split the lobsters in half lengthwise. Remove the meat from the lobster tails and claws, and chop it into bite-sized pieces. Reserve the shells.
- In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, and cook for 2-3 minutes until softened.
- Pour in the brandy and cook for an additional 2-3 minutes, allowing the alcohol to cook off.
- Stir in the heavy cream, Gruyère cheese, Parmesan cheese, Dijon mustard, lemon juice, and tarragon. Let the sauce simmer for 3-4 minutes until it thickens slightly. Season with salt and pepper to taste.
- Fold in the chopped lobster meat and cook for another 2 minutes, allowing the lobster to heat through.
- Preheat the broiler on high. Spoon the lobster mixture back into the lobster shells. If desired, top with breadcrumbs for a golden finish.
- Place the filled lobster shells on a baking sheet and broil for 2-4 minutes, or until the top is golden and bubbling.
- Remove from the oven and garnish with chopped parsley before serving.
Notes
- Be sure to cook the lobster just until tender; overcooking can result in tough meat.
- You can substitute other types of cheese like Parmesan or Emmental if you don’t have Gruyère.
- If you don’t have brandy, you can use white wine or sherry as a substitute.
- This dish pairs wonderfully with a light salad or roasted vegetables.