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Lobster Thermidor

This classic Lobster Thermidor recipe transforms succulent lobster meat into a rich, creamy indulgence. Cooked lobster is expertly prepared, tossed in a luxurious sauce featuring shallots, white wine, fish stock, and mustard, then returned to its shell, topped with Parmesan, and baked until golden and bubbling, creating an elegant and deeply flavorful seafood dish.
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Total Time 40 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: American
Calories: 822.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium 1 1/2 pound cooked lobster
  • 2 tablespoons butter
  • 1 shallot finely chopped
  • 1.375 cups fresh fish stock
  • 0.25 cup white wine
  • 0.25 cup heavy cream
  • 0.5 teaspoon hot English mustard
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • salt and freshly ground black pepper to taste
  • 0.25 cup freshly grated Parmesan cheese

Equipment

  • 1 Large Skillet or Sauté Pan For preparing the creamy sauce.
  • 1 Sharp Chef's Knife For halving the lobster and chopping the meat and shallots.
  • 1 Cutting Board For safe and efficient lobster and shallot preparation.
  • 1 Whisk Essential for achieving a smooth, emulsified sauce.
  • 1 Oven-safe Baking Dish or Lobster Shells For baking and serving the Thermidor.

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Carefully halve the cooked lobster lengthwise. Extract all the meat from the tail and claws, chop it into bite-sized pieces, and set aside. Reserve the lobster shells for serving.
  3. In a large skillet, melt the butter over medium heat. Add the finely chopped shallot and sauté until softened and fragrant, about 2-3 minutes.
  4. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
  5. Pour in the fresh fish stock and continue to simmer until the liquid is reduced by approximately one-third.
  6. Stir in the heavy cream and hot English mustard. Continue to simmer gently for about 5 minutes, allowing the sauce to thicken slightly.
  7. Fold in the chopped lobster meat, fresh parsley, and lemon juice. Season the mixture generously with salt and freshly ground black pepper to taste.
  8. Carefully spoon the lobster mixture back into the reserved lobster half-shells or into individual oven-safe baking dishes.
  9. Sprinkle a generous amount of freshly grated Parmesan cheese over the top of each filled shell or dish.
  10. Bake for 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through. For a golden crust, briefly broil for 1-2 minutes, watching carefully to prevent burning. Serve immediately.

Notes

For optimal flavor and texture, ensure your cooked lobster is fresh. When preparing the lobster, meticulously remove all meat from the tail and claws, reserving the shells carefully for presentation. The key to a luxurious Thermidor sauce lies in a balanced reduction and gentle simmering; avoid boiling vigorously to prevent splitting the cream. A touch of brandy added before the white wine can elevate the depth of flavor. Always taste and adjust seasoning with lemon juice and herbs at the end to brighten the dish. For a beautiful golden crust, a brief broil at the very end is recommended, but watch closely to prevent burning the cheese.