LOBSTER RECIPES: Lobster Thermidor

Lobster Thermidor


Lobster Thermidor

LOBSTER THERMIDOR (Classic French Recipe)

A luxurious dish of lobster meat folded into a creamy wine–mustard sauce, stuffed back into the shells, topped with cheese, and broiled until golden.

Ingredients (2 servings)

For the Lobster

  • 2 whole lobsters (500–700 g each)

  • Salt for boiling

  • 1–2 tbsp butter (to brush shells later)

For the Thermidor Sauce

  • 2 tbsp butter

  • 2 shallots, finely minced

  • 2 cloves garlic, minced

  • 1 cup mushrooms, finely chopped

  • 1 tbsp flour

  • ½ cup dry white wine

  • ¼ cup brandy or cognac (optional but classic)

  • ¾–1 cup heavy cream

  • 1 tsp Dijon mustard

  • 1 tsp whole-grain mustard (optional)

  • ½ tsp paprika

  • Salt and pepper to taste

  • 1 tbsp chopped tarragon or parsley

For Topping

  • ¼–½ cup grated Gruyère cheese (classic)
    or Emmental/Parmesan as substitutes

Instructions

1. Cook the Lobsters

  1. Bring a large pot of salted water to a boil.

  2. Add lobsters and boil 8–10 minutes until bright red.

  3. Remove and let cool slightly.

  4. Split lobsters in half lengthwise.

  5. Remove the tail meat, claw meat, and knuckle meat; chop into bite-size pieces.

  6. Clean the shells and set aside for stuffing.

2. Make the Thermidor Sauce

  1. In a skillet, melt 2 tbsp butter over medium heat.

  2. Add shallots and mushrooms; cook until soft and lightly browned (5–7 minutes).

  3. Add garlic; cook 1 minute.

  4. Stir in flour to make a light roux; cook 1 minute.

  5. Add white wine and brandy, stirring constantly; simmer until reduced by half.

  6. Pour in heavy cream and bring to a gentle simmer.

  7. Stir in Dijon mustard, paprika, salt, and pepper.

  8. Add chopped tarragon or parsley.

  9. Fold in the chopped lobster meat and warm through for 1–2 minutes.
    Do not boil—this keeps the lobster tender.

3. Assemble

  1. Preheat broiler or oven to 220°C / 425°F.

  2. Lightly brush the empty shells with butter.

  3. Spoon the creamy lobster mixture back into the shells.

  4. Top generously with Gruyère cheese.

4. Broil Until Golden

Place under broiler 3–6 minutes, or bake for 10–12 minutes, until the cheese melts and turns golden brown on top.

5. Serve

Serve immediately with:

  • Lemon wedges

  • Buttered asparagus

  • Baguette or garlic toast

  • A glass of white wine (Chardonnay or Chablis works beautifully)

Tips for Perfect Thermidor

  • Don’t overcook the lobster during either boiling or broiling.

  • Cognac + Dijon is the signature Thermidor combination.

  • Gruyère gives a perfect melted crust—avoid cheddar, which tends to grease.

  • You can prepare the stuffing in advance and broil just before serving.


OTHER RECIPES
INGREDIENTS
  • 2 1.5 lb Fresh Eddy Lobsters (see order page)
  • 4 tbs Butter
  • 1/4 cup Scallions, chopped
  • 4 tbs Flour
  • 1 tsp Dry Mustard
  • 1 1/2 cup Light Cream
  • 1 tbs Parsley, minced
  • 1 tsp Tarragon, dry and crushed
  • 1/2 tsp Salt
  • Pepper to taste
  • 1/2 cup Sherry
  • 1/4 cup Fresh Parmesan, grated

INSTRUCTIONS
Cook and pick your lobsters. Melt butter and sauté the scallions. Blend in the flour and mustard. Add cream and cook, stirring continuously, until thickened. Stir in the parsley, tarragon, salt, pepper and sherry and blend until smooth. Add the lobster meat, mix together and place in a shallow baking dish. Top with the cheese and bake at 400° for 15 to 20 minutes. Enjoy !


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