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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Lobster & Chicken Gumbo


LOBSTER & CHICKEN GUMBO (Extended Version)

A luxurious spin on traditional gumbo combining rich shellfish stock, tender chicken, smoky sausage, and sweet lobster meat.

Ingredients (6–8 servings)

For the Stock

  • Shells from 1–2 lobsters (if using fresh lobster)

  • 1 onion, quartered

  • 2 celery stalks, chopped

  • 1 carrot, chopped

  • 2 bay leaves

  • 8–10 cups water

If not making your own stock, replace with seafood stock or chicken stock.

For the Gumbo

Proteins

  • 2 lobster tails or 1 whole cooked lobster, meat removed and chopped

  • 2 chicken thighs, boneless, diced

  • 200 g smoked sausage or andouille, sliced

  • 200 g shrimp (optional), peeled

Vegetables

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 2 celery stalks, diced

  • 4 cloves garlic, minced

  • 2 tomatoes, chopped (or 1 cup crushed tomatoes)

  • 1–2 cups okra, sliced (optional but traditional)

Roux

  • ½ cup vegetable oil or butter

  • ½ cup flour

Seasoning Mix

  • 1 tbsp paprika

  • 1–2 tsp cayenne pepper (adjust heat)

  • 1 tsp thyme

  • 1 tsp oregano

  • 1 tsp black pepper

  • 1 tsp white pepper (optional)

  • 1 tbsp Cajun or Creole seasoning

  • 2 bay leaves

Finishing

  • 2 tbsp Worcestershire sauce

  • 1 tbsp hot sauce

  • Salt to taste

  • 2–3 tbsp chopped parsley

  • 2–3 green onions, sliced

  • Cooked white rice for serving

  • Filé powder (optional, added at the end—not during simmering)

Instructions

1. Make the Lobster Stock (Optional—but highly recommended)

  1. Add lobster shells, onion, celery, carrot, bay leaves, and water to a pot.

  2. Bring to a boil, then simmer 45–60 minutes.

  3. Strain and keep hot.

This boosts the gumbo’s depth significantly.

2. Prepare the Roux

  1. In a heavy pot or Dutch oven, heat the oil over medium heat.

  2. Whisk in the flour.

  3. Slowly cook, stirring constantly, until the roux becomes dark caramel or chocolate brown—about 20–30 minutes.

  4. Be patient! This is the heart of the gumbo.

3. Sauté the “Holy Trinity”

  1. Add onions, bell peppers, and celery directly into the hot roux.

  2. Stir well and cook 5–7 minutes until softened.

  3. Add garlic and cook another 1–2 minutes.

4. Build the Gumbo

  1. Add the sausage and cook 2–3 minutes.

  2. Stir in tomatoes, okra (if using), and seasoning mix.

  3. Gradually ladle in 6–7 cups of hot lobster stock (or seafood/chicken stock), stirring to avoid lumps.

  4. Add chicken thighs and bay leaves.

  5. Bring to a simmer, cover partially, and cook 45–55 minutes.

5. Add Seafood

  1. Add shrimp (if using) and cook 5 minutes.

  2. Add cooked lobster meat last so it stays tender—just heat through for 3–4 minutes.

  3. Stir in Worcestershire, hot sauce, parsley, and green onions.

  4. Adjust salt and pepper.

6. Final Touch

Optional but delicious:

  • Stir in ½–1 tsp filé powder OFF the heat for a silky texture and earthy flavor.

Serving

Serve gumbo over warm white rice with extra hot sauce, crusty bread, or cornbread on the side.

Tips for Excellence

  • Roux is everything: darker roux = richer flavor.

  • Lobster last: prevents rubbery meat.

  • Stock matters: homemade lobster stock elevates the entire dish.

  • Let it rest: gumbo tastes even better after a few hours—or next day.


OTHER RECIPES


INSTRUCTIONS
  • 2 1.5 lb Fresh Eddy Lobsters (see order page)
  • 1 4 lb Chicken
  • 1 1/2 quarts Chicken stock, canned
  • 1/2 lb Hot Italian Sausage
  • 1 tbs Olive Oil
  • 2 cups Celery, chopped
  • 1 1/2 cups Green Pepper, chopped
  • 2 cups Onions, chopped
  • 6 Scallions, chopped
  • 1/2 lb Mushrooms, quartered
  • 1 LB Fresh Asparagus, cut into bite size pieces
  • 1 clove Garlic
  • 2 tbs Chili Powder
  • 3 tbs Oregano
  • 3 tbs Cumin
  • 1/2 tsp Cayenne Pepper
  • 1 tbs Red Pepper Flakes
  • 1 28 oz can Whole Tomatoes, in juice
  • 1 28 oz can Tomato Puree
  • 3 tbs Sugar
INSTRUCTIONS
 Cook and pick your lobsters. Put chicken in a large pot, add the stock, cover and bring to a boil. Reduce heat to simmer and cook for 25 to 30 minutes.

In a large saucepan, add olive oil and cook sausage over medium heat. Cook until no pink remains in the center, 15 to 20 minutes. When cooled, slice the sausage into 1/4 inch thick slices.

Add the vegetables and seasonings to the olive oil left in the saucepan and sauté until the onions are translucent and veggies are soft.

Add the whole tomatoes and the tomato puree and stir well. Pick the chicken meat and cut into
bite sized pieces.

Add the chicken, sausage, and sugar to the veggie mixture and simmer for 30 minutes.
Add the lobster meat and let heat through.The lobster recipe is ready to serve with rice...Enjoy it !

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