Lobster Thermidor is a classic French seafood dish known for its creamy, rich flavor and elegant presentation. Tender lobster meat is mixed with a luscious white wine and mustard cream sauce, then baked in its shell with a golden topping of cheese. It’s a luxurious centerpiece for any special dinner or festive holiday meal.
Ingredients
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2 whole lobsters (about 1½ lbs each)
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3 tablespoons unsalted butter
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1 shallot, finely chopped
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1 garlic clove, minced
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¼ cup dry white wine
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¼ cup brandy or cognac
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1 cup heavy cream
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1 teaspoon Dijon mustard
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½ teaspoon paprika
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2 tablespoons grated Parmesan cheese
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2 tablespoons Gruyère or Swiss cheese, shredded
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Salt and black pepper, to taste
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1 tablespoon chopped parsley (for garnish)
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Lemon wedges (for serving)
Cooking Time
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Prep time: 25 minutes
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Cook time: 35 minutes
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Total time: 1 hour
Serving
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Serves 2
Instructions
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Cook the Lobsters:
Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8–10 minutes until shells turn bright red. Remove and let cool slightly. -
Prepare the Lobster Meat:
Split each lobster lengthwise and remove the meat from the claws and tails, keeping the shells intact for later. Chop the meat into bite-sized pieces and set aside. -
Make the Sauce:
In a large skillet, melt butter over medium heat. Add chopped shallot and garlic; cook for 2–3 minutes until softened.
Pour in the white wine and brandy, then simmer for about 2 minutes to reduce slightly.
Stir in the heavy cream, Dijon mustard, paprika, salt, and pepper. Let it simmer until thickened, about 5 minutes. -
Add the Lobster Meat:
Fold the lobster meat into the sauce and coat well. Taste and adjust seasoning if needed. -
Assemble the Lobster Shells:
Spoon the mixture back into the empty lobster shells. Sprinkle Parmesan and Gruyère cheese evenly on top. -
Bake:
Preheat your oven to 400°F (200°C). Place the stuffed lobsters on a baking tray and bake for about 10–12 minutes, until the tops are golden and bubbling. -
Serve:
Garnish with chopped parsley and serve immediately with lemon wedges on the side.
Nutrition (per serving)
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Calories: 680
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Protein: 48g
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Fat: 47g
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Carbohydrates: 6g
Tips
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For an extra touch of luxury, use a mix of Gruyère and Parmesan for the topping.
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Be careful not to overcook the lobster or it will become rubbery.
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You can prepare the sauce and lobster filling in advance, then assemble and bake before serving.
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Pair it with crisp white wine or champagne for an elegant meal.
This Lobster Thermidor is creamy, buttery, and beautifully rich — a timeless classic that turns any dinner into a celebration.
