Description
Lobster Thermidor is a classic French seafood dish featuring tender lobster meat cooked in a creamy, flavorful sauce with garlic, shallots, Dijon mustard, and lemon juice, then finished with a cheesy golden broil. This elegant recipe transforms fresh lobsters into a decadent, restaurant-worthy meal perfect for special occasions.
Ingredients
Scale
Seafood
- 2 whole lobsters (about 1.5 lbs each)
Sauce
- 2 tablespoons butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup water
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
Toppings and Garnish
- 2 tablespoons grated Parmesan cheese
- 1/4 cup Gruyère cheese, shredded
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Boil the Lobsters: Bring a large pot of salted water to a rolling boil. Carefully add the lobsters and cook for 7–8 minutes until they turn bright red, indicating they are cooked through. Remove from the boiling water and allow them to cool enough to handle safely.
- Prepare the Lobster Meat and Shells: Once cooled, split the lobsters lengthwise using a sharp knife. Remove the lobster meat from the shells and set aside. Clean the lobster shells thoroughly to prepare them for stuffing later.
- Prepare the Sauce: In a skillet over medium heat, melt the butter. Add the finely chopped shallots and minced garlic and sauté for about 2 minutes until fragrant and translucent. Pour in the water and allow it to reduce by half, intensifying the flavors.
- Add Cream and Seasonings: Stir in the heavy cream, Dijon mustard, lemon juice, salt, and pepper. Let the sauce simmer gently for 3–4 minutes until it thickens slightly, creating a rich and creamy base.
- Combine Lobster Meat with Sauce: Add the lobster meat to the skillet with the sauce and cook for an additional 2 minutes, ensuring the meat is well coated and heated through.
- Stuff the Lobster Shells: Spoon the creamy lobster mixture back into the cleaned lobster shells, distributing evenly between them. Sprinkle the tops generously with grated Parmesan and shredded Gruyère cheeses.
- Broil the Lobsters: Preheat your broiler. Place the stuffed lobster halves on a baking sheet and broil for 3–5 minutes until the cheese melts and turns a golden brown, creating a delicious crust.
- Garnish and Serve: Remove the broiled lobster from the oven. Garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately to enjoy the dish at its best.
Notes
- Make sure to not overcook the lobster during boiling to keep the meat tender.
- Use fresh Parmesan and Gruyère cheese for the best flavor and melt quality.
- Broil under close supervision to prevent burning the cheese topping.
- This dish pairs wonderfully with a crisp white wine like Chardonnay or Sauvignon Blanc.
- Leftover lobster meat can be used in salads or pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: French
