Lobster Thermidor is a classic French dish of pure luxury. The dish consists of a creamy mixture of cooked lobster meat, egg yolks, brandy stuffed into a lobster shell. It can also be served with an oven-browned cheese crust, typically Gruyère or Parmesan. Also the sauce must contain mustard to give it a little spicy kick. The best one for this dish is Dijon. I serve Lobster Thermidor with a glass of chilled white wine typically Pouilly-Fuisse. This is a luxury for those you love. Also, the sauce has proven very successful with other seafood including Bass, Cod, Shrimp and Prawns.
Lobster Thermidor
Classic luxury for the one you love.
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Servings: 6 people
Calories: 674kcal
Ingredients
- 6 whole lobsters or frozen lobster tails
- 6 tsp vegetable oil
- 16 tbsp butter
- 1/4 cup Dijon Mustard
- 3 tbsp flour
- 1 cup milk
- 2 cups heavy cream
- 1/2 cup Parmesan grated
- Salt to taste
- ground pepper to taste
Instructions
- Split the lobsters in half lengthwise.6 whole lobsters
- Brush with the vegetable oil and sprinkle with salt and pepper.6 tsp vegetable oil, Salt, ground pepper
- Broil, split side up, under medium heat for 5 minutes.
- Remove from broiler and dot with 6 tablespoons of butter.16 tbsp butter
- Bake in a hot oven (400F, 200C) for 10 minutes.
- Allow to cool, then remove the meat from the shells and slice it.
- Brush the inside of each shell lightly with mustard.1/4 cup Dijon Mustard
- Meanwhile, simmer the cream over low heat for 30 minutes, until reduced by about half. In a small saucepan over medium heat melt 4 tablespoons of butter and stir in the flour.2 cups heavy cream, 3 tbsp flour
- Add the milk slowly, stirring constantly, until sauce thickens.1 cup milk
- Mix in the cream and the lobster coral.
- Return the lobster meat to the shells and cover with sauce.
- Sprinkle with Parmesan cheese, dot with remaining butter, and bake in a hot (400F, 200C) for 10 minutes.1/2 cup Parmesan
Notes
On of the most famous recipes on the planet. Served with a light salad for an amazing treat.
Nutrition
Calories: 674kcal | Carbohydrates: 11g | Protein: 7g | Fat: 68g | Saturated Fat: 40g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 200mg | Sodium: 523mg | Potassium: 151mg | Fiber: 1g | Sugar: 3g
10 comments
When you’re looking to impress this is the dish you need. The flavour, aroma and appearance makes this a 5* dish.
For those who love indulgent seafood dishes, this Lobster Thermidor is a dream.
The creamy, buttery sauce in this Lobster Thermidor is pure indulgence. It’s incredibly smooth, thanks to the careful reduction of cream, and the flour-butter roux gives the sauce a perfect thickness.
The lobster tails, cooked through broiling and baking, are tender and succulent, while the golden crust formed during the final bake adds a delightful crunch.
The lobster meat is perfectly cooked—soft and succulent—and the extra touch of butter at the end makes the dish wonderfully decadent.
The process may seem lengthy, but it’s worth every step when you sit down to enjoy the final result.
The use of fresh lobster makes all the difference, bringing a natural sweetness to the dish that balances well with the richness of the sauce.
This version of Lobster Thermidor delivers on its promise of a creamy, sophisticated dish. The reduction of cream ensures that the sauce is thick and luscious, but not overly heavy. The Parmesan provides a delightful savoury note, while the mustard brings a touch of acidity to balance the richness.
The final presentation, with golden-baked lobster shells filled with rich sauce, is absolutely stunning. The broiling and baking process ensures the lobster is moist and delicate, while the sauce is decadent without overwhelming the natural lobster flavour.
The creamy mustard and Parmesan sauce is thick and rich, complementing the natural sweetness of the lobster meat.