Lobster Thermidor recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Lobster

This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and grilled until golden.

379 people made this

IngredientsServes: 2

  • 1 medium cooked lobster
  • 30g butter
  • 1 shallot, finely chopped
  • 325ml fresh fish stock
  • 60ml white wine
  • 60ml double cream
  • 1/2 teaspoon English mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • 4 tablespoons freshly grated Parmesan

MethodPrep:30min ›Cook:10min ›Ready in:40min

  1. Cut the lobster in half lengthways, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
  2. Melt the butter in a large frying pan over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to the boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
  3. Preheat your oven's grill.
  4. Place the lobster halves on a grill pan or swiss roll tin, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan over the top.
  5. Grill for 3 to 4 minutes, just until golden brown. Serve immediately.

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Reviews & ratingsAverage global rating:(43)

Reviews in English (35)

I had this last night and it was delicious!! If I ever treat myself to lobster again, this is the recipe I'll use!-22 Feb 2009

Very easy to make with little or no fuss and tastes divine. Throw in some musroom and petit pois white wine paella and you have a dish to never get tired of.-01 Dec 2009

Tasted amazing-04 May 2014


Julia Child’s Lobster Thermidor Recipe

I really don’t know how to introduce this dish, the title explains it all. Julia Child’s lobster thermidor! Joe asked for this for his birthday and it has been bookmarked in my Julia Child book for months.

I have to be completely honest, I was skeptical to post this just because of the photos! When you’re a “food blogger” food photography is everything and we eat with our eyes. Because I took these photos at night they weren’t at the quality as my other photos. But I couldn’t keep this dish away from you! I am first a cook before photographer and that’s what counts. plus, this classic lobster thermidor recipe is freakin’ amazing and shouldn’t be hidden.


Lobster with Thermidor butter

First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.

Snap away the claws from the lobster. Using a large chef’s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.

Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.


Classic Lobster Thermidor Recipe

Meat from fresh cooked lobster, or cooked frozen lobster tails, either works well for this recipe.

Servings: 2
Preparation time: 45 minutes (includes casserole baking time)

Lobster Thermidor Ingredients:

    , meat coarsely chopped. Save shells for use when baking.
  • 2 Tbsp butter
  • 1 1/2 Tbsp olive oil
  • 2 Tbsp flour
  • 3/4 cup light cream or half and half
  • 1/4 cup dry sherry or white wine
  • 1 Tbsp lemon juice
  • 1 clove minced garlic
  • 1 tsp tarragon
  • 1 tsp fresh chopped parsley
  • 1/4 cup diced leeks (white part)
  • 1/4 cup minced red pepper
  • 1/2 cup sliced mushrooms
  • 1/2 cup shredded cheddar cheese (white)
  • 1/4 cup Parmesan cheese (ideally freshly grated)
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

Note… For a thicker sauce, use less half and half and less sherry or white wine.

Preparation:

1. Saute mushrooms and red pepper in olive oil. Set aside.
2. Melt butter, add leeks and garlic. Cook 1-2 minutes. Stir in flour to create roux. Preheat oven to 425 degrees.
3. Stir in wine and then slowly add cream – stirring constantly. Bring to a boil, then reduce heat.
4. Add lemon juice, parsley and tarragon.
5. Add cheddar, and whisk until cheese has melted. Salt and pepper to taste.
6. Stir in sauteed mushrooms, red peppers and lobster.
7. Place empty lobster tail shells in a casserole dish. Fill shells with mixture and sprinkle with Parmesan and paprika.
8. Bake 10-12 minutes in a preheated 425 degree oven.

Note… When the Lobster Thermidor is made according to this recipe it will run outside of the lobster shells. The shells are meant for decoration, not as a means to contain the sauce.

Serving suggestions:

Although this dish can be served in its large baking casserole, I prefer to present it in individual, serving size casserole dishes, with a shell as garnish. Or serve Thermidore over puff pastry in individual portions.
This is a very rich recipe. Therefore, I would keep side dishes simple, perhaps serving a green salad as an accompaniment.

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If you’re a fan of lobster meat, you’re going to love this Lobster Thermidor recipe. The very definition is Lobster meat, cooked in a cream sauce, returned to it’s shell, sprinkled with cheese and baked to perfection. Well, in not so many words, my recipe is very similar, only better. My Saffron sauce is what I use in this recipe and it’s to die for. It’s a cream sauce with the cheese already cooked into it, much like an Alfredo, with the addition of Bread Crumbs over the top for a light crisp.

3 Lobster tails with the meat removed on a cutting board with a pair of sheers.

How to Prepare Lobster Tails

Removing the membrane, on the underside of the lobster tail, with the fins, is the best way, in my opinion, to stuff the tails with meat. Once the meat is removed, you can rinse and clean the shells and devein the tails. Instead of chopping the meat into pieces, afterwards, I prefer to cut them in half, first. This makes it easier to add a nice sear on the tail meat. I little color and texture go a long way, flavoring this dish. I also like to marinate the meat before searing.

If you’re looking for a recipe to stuff an entire lobster, check out my Stuffed Lobster recipe. It’s preparing with a creamy sauce including shrimp, scallops and crab meat stuffed into the cavity along with the addition of Lobster Claw and Tail meat.

Chopped Sautéed Lobster in Saffron Sauce.

Making the Saffron Sauce

I came up with this Saffron Sauce a while back for my Sea Scallops and when I first tasted it I knew, this sauce was liquid gold. It can pair with just about any oceanic recipe including mollusks, crustaceans and fish or squid, it’s that good. So, pairing it with this Lobster to make it Thermidor was a no brainer and the results are fabulous.

After I sear the marinated Lobster tail meat, I remove it from the pan and chop it into smaller bite size pieces. Then I make the sauce in the same pan. Once all of the ingredients are added, I add the tail meat back to the pan so it can finish cooking in the Saffron Sauce. Once the meat is cooked all the way through, I remove it from the pan, once again, and I continue to cook the sauce until it reduces and thickens like a gravy. Then remove it from the heat.

Lobster Thermidor Ingredients:

3 to 4 12 oz Lobster tails or 10 5 oz tails

Marinade
4 tbsp Butter, melted
1/2 tsp Blackened Seasoning
1/2 tsp Parsley, dried
1 Garlic Clove Chopped
1 pinch Kosher Salt and Pepper

Saffron Sauce
1 Garlic Cloves, chopped
4 tbsp Butter
1/4 cup Sweet Vermouth
1/4 cup Lobster Broth
1/4 cup Heavy Cream
1/4 cup Parmesan
1 tsp Chives, dried
1 pinch Saffron
Salt & Pepper to taste

Follow the instructions in the video tutorial and I’ll show you exactly how to make this Lobster Thermidor with Saffron Sauce.


Recipe Summary

  • 3 cups water
  • 4 large lobster tails (about 28 ounces)
  • 2 cups fat-free milk
  • 1 teaspoon olive oil
  • 3 tablespoons chopped shallots (about 1 large)
  • 2 (8-ounce) packages presliced mushrooms
  • 3 tablespoons dry sherry
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon freshly ground black pepper
  • Dash of white pepper
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh tarragon
  • 3 tablespoons whipping cream
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 3/4 cup (3 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
  • 2/3 cup panko (Japanese breadcrumbs)
  • 2 teaspoons unsalted butter

Bring 3 cups water to a boil in a stockpot. Place a vegetable steamer or rack in bottom of pan. Add lobster tails. Cover and steam for 8 minutes or until done. Cool to room temperature. Remove meat from cooked lobster tails chop meat into bite-sized pieces (you should have about 1 3/4 cups chopped meat). Cover and chill.

Place lobster shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or rolling pin. Combine shells and milk in a small saucepan over medium heat. Bring to a simmer cook 5 minutes (do not boil). Remove from heat cover and let stand 30 minutes. Strain mixture through a fine mesh sieve into a bowl discard solids. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add shallots sauté 2 minutes or until soft. Add mushrooms sauté 4 minutes or until liquid begins to evaporate. Stir in sherry, and cook 1 minute.

Combine reserved milk mixture, flour, black pepper, and white pepper in a small bowl stir with a whisk until smooth. Add milk mixture to pan bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in basil and tarragon cook for 1 minute, stirring occasionally. Add reserved lobster meat, cream, and salt, stirring to combine. Divide mixture evenly among each of 4 (1 1/2-cup) gratin dishes coated with cooking spray.

Combine cheese, panko, and melted butter in a small bowl toss to combine. Sprinkle about 1/3 cup panko mixture over each gratin. Bake at 450° for 12 minutes or until topping is browned.


CLASSIC LOBSTER THERMIDOR

Lobster Thermidor is such an amazing dish. It’s a French recipe consisting of tender chunks of lobster bathed in a creamy cognac spiked sauce that’s stuffed into it’s own shell then topped with gruyere cheese. It’s then baked until golden and bubbling.

Similar to Lobster Newburg, Lobster Thermidor is made with a béchamel sauce that’s thickened with flour. It’s typically flavored with wine or cognac and seasoned with mustard instead of nutmeg.

The dish was created in 1894 at Marie’s, a Parisian restaurant located near the Comédie Française, to honor the opening of a play titled “Thermidor” by Victorien Sardou.

How To Make It

This recipe is, actually, quite simple to make and you can speed up the process if you buy your lobsters already cooked. If you can’t get your local fish monger to cook your lobsters, it’s simple to do at home following my instructions for cooking lobster I shared previously.

Cut the cook lobsters in half lengthwise and remove the meat from the shells.

Chop the lobster meat into bite sized pieces and set aside.

Melt the butter in a large skillet.

Add the shallots and garlic to the butter, cooking for 1 minute.

Add the flour and whisk to combine.

Stir in the cognac and cook for a few seconds.

Slowly add the milk and cook until slightly thickened.

Add the cream, salt and pepper.

Remove from the heat.

Stir in the cheese, mustard, tarragon and parsley.

Fold in the lobster meat.

Transfer the lobster to the lobster shells.

Place the shells, stuffing side up, on a baking sheet.

Top with the gruyere cheese.

Broil for 5 minutes until golden and bubbling.

Garnish with parsley and serve.

How To Serve It

Since this is a pretty rich recipe, we like to keep the sides fairly simple with a pile of roasted baby potatoes and baked asparagus. That’s usually all you need to round out the meal.

But if you’re looking for something a little extra special, these Lyonnaise Potatoes are equally simple and rich. They’re AMAZING the next day with leftovers, too. Then, I’d definitely go with a salad like this easy Wedge Salad to start just so you have something crisp and light.

MORE LOBSTER RECIPES

And another easy, yet elegant, lobster dinner we love is this Lobster Newburg. You have to try it out!

DON’T MISS A RECIPE! BE SURE TO FOLLOW US OVER ON INSTAGRAM AND FACEBOOK FOR MORE EASY FAMILY RECIPES!


Designhylla

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A second generation lobster shack turning heads with cod cakes and lobster mac and cheese.

300 northern ave, boston, ma 02210 | get directions. This trip, guy fieri's hitting up all kinds of killer joints, from classic italian to modern americana. With a touch of butter for dipping, the meat is truly amazing. Mike's city diner 1714 washington st. Try one today and use coupon code tripled to get a $10 free. A second generation lobster shack turning heads with cod cakes and lobster mac and cheese. Way before the boston seaport evolved into legitimate dining destination, yank. In boston, a second generation lobster. In jackson, wyo., the california chef. Complete guide of over 1,250 diners & restaurants in over 400 cities from 34 seasons since 2007 Mike's city diner boston, massachusetts: Fresh scrod (used cod at airing) w/ lobster stuffing, finished w/ a shallot beurre blanc sauce Across town in beaverdale, a southern spot's cooking up all the classics, including ribs, red beans, rice, catfish cakes and collards.

Way before the boston seaport evolved into legitimate dining destination, yank. This trip guy's rolling in for scratch made done right. Mike's city diner boston, massachusetts: Fresh scrod (used cod at airing) w/ lobster stuffing, finished w/ a shallot beurre blanc sauce Try one today and use coupon code tripled to get a $10 free.

Ensenada Lobster Thermidor Recipe | Guy Fieri | Food Network from food.fnr.sndimg.com In chesterfield, mo., the mexican joint serving up a turn on mom's pork chile verde. Guy fieri goes to richland, washington, to try out one of the most outside of the box burgers he has ever had on triple d. Mike's city diner 1714 washington st. Let yankee lobster fish market deliver the taste of new england anywhere in the continental united states. Way before the boston seaport evolved into legitimate dining destination, yank.

Mike's city diner 1714 washington st.

This trip, guy's gettin' a taste of traditional recipes, with a kick. A second generation lobster shack turning heads with cod cakes and lobster mac and cheese. This trip, guy's checkin' in on tasty joints, run by food fanatics. The owners of an italian deli in providence, r.i., prepare meat tortellini from scratch and make their own bresaola. With a touch of butter for dipping, the meat is truly amazing. In jackson, wyo., the california chef. Fresh scrod (used cod at airing) w/ lobster stuffing, finished w/ a shallot beurre blanc sauce This trip guy's rolling in for scratch made done right. Across town in beaverdale, a southern spot's cooking up all the classics, including ribs, red beans, rice, catfish cakes and collards. Guy fieri goes to richland, washington, to try out one of the most outside of the box burgers he has ever had on triple d. Way before the boston seaport evolved into legitimate dining destination, yank. Try one today and use coupon code tripled to get a $10 free. 300 northern ave, boston, ma 02210 | get directions.

A hot dog place serving everything. Then, a cuban joint in los angeles is trading in bread for plantains, and jackfruit tacos in park city, utah, are perfect after a ski day. Sam lagrassa's 44 province st. The owners of an italian deli in providence, r.i., prepare meat tortellini from scratch and make their own bresaola. Let yankee lobster fish market deliver the taste of new england anywhere in the continental united states.

Source: cdn10.bostonmagazine.com

This trip, guy fieri's hitting up all kinds of killer joints, from classic italian to modern americana. Italian joint doing lobster ravioli with home made pasta and fresh new england lobster. Try one today and use coupon code tripled to get a $10 free. With a touch of butter for dipping, the meat is truly amazing. This trip, guy's food radar is all over the map, sampling traditional hawaiian dishes, like laulau stew, at a general store on the island of oahu, then heading to chicago for a taste of sicilian sandwiches made from scratch.

With a touch of butter for dipping, the meat is truly amazing. In boston, a second generation lobster. Mike's city diner 1714 washington st. Mike's city diner 1714 washington st. Subscribe to food network uk for m.

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When you're looking for a special dinner, this is the one. And there are no reservations required! Our Lobster Thermidor looks and tastes super fancy, but it's a cinch to make. So don't be intimidated! Don't you love when things are easier than they look?

What You'll Need

  • 4 (6-ounce) lobster tails, thawed if frozen
  • 1 / 2 cup (1 stick) butter, melted, divided
  • 1 / 3 cup all-purpose flour
  • 1 (14-ounce) can ready-to-use chicken broth
  • 2 / 3 cup heavy cream
  • 1 / 2 teaspoon paprika
  • 1 / 2 teaspoon black pepper
  • 2 tablespoons sherry
  • 1 / 2 cup plain bread crumbs

What to Do

    Preheat the broiler. Cut and remove the underside of the lobster tail shells remove the meat, reserving the shells. Cut the lobster meat into 1-inch chunks.



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