Introduction
Lobster Thermidor is one of those classic French dishes that might seem intimidating at first, but I’m here to show you just how achievable this elegant entrée can be. This rich, creamy dish combines succulent lobster meat with a velvety mixture of mushrooms, wine, and cheese, all served in its shell for that perfect restaurant-quality presentation. Whether you’re planning a special date night or want to elevate your dinner game, this Lobster Thermidor recipe will help you create something truly memorable.
Ingredients
- 2 whole lobsters (about 1.5 lbs each)
- 3 tablespoons butter
- 2 shallots, finely chopped
- 8 oz mushrooms, finely chopped
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup white wine (preferably dry)
- 2 tablespoons Dijon mustard
- 1/2 cup Gruyère cheese, grated
- 2 egg yolks
- 1/4 cup fresh parsley, chopped
- Salt and white pepper to taste
Instructions
- Bring a large pot of salted water to boil. Cook the lobsters for about 8 minutes until they turn bright red. Transfer to an ice bath immediately to stop the cooking process.
- Once cooled, crack the shells and remove all the meat. Cut into bite-sized pieces and set aside. Keep the shells intact for serving.
- In a large saucepan, melt the butter over medium heat. Add shallots and mushrooms, cooking until softened (about 5 minutes).
- Sprinkle flour over the mixture and cook for 1 minute, stirring constantly. Gradually add milk, cream, and wine, whisking continuously to prevent lumps.
- Simmer the sauce until it thickens, about 5 minutes. Remove from heat and stir in the Dijon mustard.
- In a small bowl, whisk egg yolks. Slowly add a few spoonfuls of the hot sauce to temper the eggs, then stir this mixture back into the main sauce.
- Fold in the lobster meat and half of the Gruyère cheese. Season with salt and white pepper.
- Spoon the mixture into the reserved lobster shells. Top with remaining cheese.
- Broil for 3-4 minutes until golden brown and bubbling. Garnish with fresh parsley.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 4
Recipe Notes
– If you can’t find whole lobsters, you can use lobster tails instead. You’ll need about 1 pound of meat total.
– The sauce should be thick enough to coat the back of a spoon. If it’s too thick, thin it with a little warm milk.
– Make sure to temper the egg yolks properly to prevent them from scrambling when added to the sauce.
– You can prepare this dish up to the point of broiling several hours in advance. Keep refrigerated and add a few extra minutes to the broiling time if cooking from cold.
– While Gruyère is traditional, you can substitute with a good quality sharp white cheddar or Emmental cheese.
– Don’t throw away the lobster shells after removing the meat – they’re essential for the classic presentation and add extra flavor to the dish.
Lobster Thermidor
Ingredients
- 2 whole lobsters about 1.5 lbs each
- 3 tablespoons butter
- 2 shallots finely chopped
- 8 oz mushrooms finely chopped
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup white wine preferably dry
- 2 tablespoons Dijon mustard
- 1/2 cup Gruyère cheese grated
- 2 egg yolks
- 1/4 cup fresh parsley chopped
- Salt and white pepper to taste
Instructions
- Bring a large pot of salted water to boil. Cook the lobsters for about 8 minutes until they turn bright red. Transfer to an ice bath immediately to stop the cooking process.
- Once cooled, crack the shells and remove all the meat. Cut into bite-sized pieces and set aside. Keep the shells intact for serving.
- In a large saucepan, melt the butter over medium heat. Add shallots and mushrooms, cooking until softened (about 5 minutes).
- Sprinkle flour over the mixture and cook for 1 minute, stirring constantly. Gradually add milk, cream, and wine, whisking continuously to prevent lumps.
- Simmer the sauce until it thickens, about 5 minutes. Remove from heat and stir in the Dijon mustard.
- In a small bowl, whisk egg yolks. Slowly add a few spoonfuls of the hot sauce to temper the eggs, then stir this mixture back into the main sauce.
- Fold in the lobster meat and half of the Gruyère cheese. Season with salt and white pepper.
- Spoon the mixture into the reserved lobster shells. Top with remaining cheese.
- Broil for 3-4 minutes until golden brown and bubbling. Garnish with fresh parsley.
