Name: Lobster Thermidor
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
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)

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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.

4.62 from 78 votes

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Course: Main Dish

Cuisine: French

Keyword: Cheese, Dairy, Lobster, Parmesan, Seafood

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings: 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