Lobster Thermidor

Name: Lobster Thermidor
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 portions
Cuisine: French
Ingredients: 2 large live lobsters (about 1.5 kg each); 1/4 cup unsalted butter; 1 small shallot (finely chopped); 1 cup dry white wine; 1 tablespoon Dijon mustard; 1 cup heavy cream; 1/2 cup grated Gruyère cheese; 1/4 cup freshly grated Parmesan cheese; 2 tablespoons breadcrumbs; 1 tablespoon chopped fresh parsley

55 min 4 portions Medium

All Recipes

Lobster Thermidor

A classic French dish, Lobster Thermidor combines succulent lobster meat with a creamy, cheesy sauce, baked to perfection.

Prep

30 min

Cook

25 min

Total

55 min

Servings

Difficulty

Medium

Lobster Thermidor is a luxurious French dish that showcases the delicate flavour of lobster combined with a rich, creamy sauce. This culinary classic is perfect for special occasions or whenever you want to impress your guests. The dish is named after the French Revolutionary month of Thermidor, and it has been a favourite since the 19th century. Its combination of tender lobster meat, creamy sauce, and a hint of mustard creates a symphony of flavours that is both indulgent and unforgettable.

Ingredients

Servings

Lobster and Filling

Topping

Instructions

Prepare the Lobsters

Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until bright red. Remove and let cool slightly.

Pro tip: Ensure lobsters are fully submerged for even cooking.

Extract Lobster Meat

Once cool enough to handle, split the lobsters in half lengthwise. Remove the meat from claws and tails, and chop into bite-sized pieces.

Pro tip: Keep the shells intact for stuffing later.

Make the Sauce

In a saucepan, melt butter over medium heat. Add shallot and sauté until translucent. Pour in white wine and reduce by half.

Pro tip: Reducing the wine concentrates its flavour.

Combine Ingredients

Combine Ingredients Stir in Dijon mustard and cream, cooking until slightly thickened. Add Gruyère cheese, stirring until melted. Fold in the lobster meat. Ensure the lobster meat reaches an internal temperature of 145°F / 63°C by probing the thickest part of the meat. The lobster should be opaque and firm.

Pro tip: Adjust seasoning with salt and pepper to taste.

Stuff the Lobster Shells

Preheat oven to 375°F (190°C). Place lobster shells on a baking sheet. Fill with lobster mixture.

Pro tip: Use a spoon for even distribution.

Add Topping and Bake

Combine Parmesan, breadcrumbs, and parsley. Sprinkle over lobster. Bake for 10-15 minutes until golden and bubbly.

Pro tip: Watch closely to avoid burning.

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Tips & Tricks

<ul><li>Choose fresh, live lobsters for the best flavour and texture.</li><li>Use a sharp knife to split the lobster cleanly for neat presentation.</li><li>Grate the cheese finely for even melting and a smooth sauce.</li><li>Serve immediately for the best taste and texture.</li></ul>

Serving Suggestions

Lobster Thermidor is best served hot, straight from the oven. Pair it with a crisp white wine such as Chardonnay or a sparkling wine to complement its rich flavours. To make ahead, prepare the lobster and sauce separately, and assemble just before baking. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven, covered with foil, to maintain moisture.