Lobster Thermidor Recipe
I absolutely love this Lobster Thermidor recipe because it combines the luxurious, melt-in-your-mouth goodness of fresh lobster with a rich, creamy sauce that’s spiked with a touch of wine and Dijon mustard, creating a flavor explosion that’s both elegant and comforting. Plus, the whole experience of stuffing the shells and watching them bake to golden perfection feels like a fancy culinary adventure right in my own kitchen!
Lobster Thermidor is a dish that I adore for its rich, creamy texture and indulgent flavor profile. The succulent lobster is in a luxurious sauce made with unsalted butter, heavy cream, and Gruyère cheese.
The Lobster Thermidor I make is a bit of a hybrid. I follow a recipe from an old book that my mother-in-law, a fantastic French cook, passed down to me.
But I cook the dish “à ma façon”—my way. And for me, that way means not straying too far from the original sauce—even though I up the portion size, not in the interest of serving fewer people, but in the interest of making more sauce for my pasta, which is part of the dish’s secret.
Ingredients
Lobsters:
Protein: high
Omega-3: rich
Fat: low
Butter, Unsalted: It enriches and amplifies flavors.
All-purpose flour: When mixed with fat and liquid and then heated, the flour molecules absorb water, swell, and burst.
These starches provide the gel-like substance that makes the sauce a sauce.
Whole Milk: Contains a creamy base, as well as calcium and vitamin D.
Rich and smooth texturally, heavy cream serves to enhance the richness of flavors.
White Wine, Dry: Provides flavor depth and acidity.
Dijon Mustard: Yields sharp flavor, adds depth.
Cheese, Gruyère: Nutty, melts well, adds savory note.
Yolks of eggs: Thicken sauce, give it richness and color.
Garlic: Provides aroma, boosts the flavor overall, and adds complexity.
Ingredient Quantities
- 2 whole lobsters (about 1.5 pounds each)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 3/4 cup heavy cream
- 1/4 cup dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 egg yolks
- 1/4 cup grated Gruyère or Parmesan cheese
- 2 tablespoons finely chopped parsley
- 1 shallot or 1/4 cup onion, minced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
Instructions
1. Prepare the Lobsters
A big pot of salted water should be brought to a boil. Into this boiling water should be plunged the lobsters, which should then be cooked for approximately 8-10 minutes. After this time, the lobsters should be removed from the pot and allowed to cool. Once they are no longer too hot to handle, the lobsters should be halved lengthwise. The next step is to extract the meat from the shells, chop it into bite-size pieces, and set the shells aside for the next step in the recipe.
2. Make the Sauce
Melt the butter in a medium-hot saucepan. Add minced shallot (or onion) and garlic. Sauté until translucent.
3. Thicken the Sauce
Add the flour to make a roux, cooking for about 2 minutes. Slowly whisk in the milk and cream until smooth.
4. Flavor the Sauce
Incorporate the white wine, Dijon mustard, lemon juice, paprika, salt, and pepper. Heat until the mixture thickens, stirring often.
5. Incorporate the Egg Yolks
In a small bowl, beat the egg yolks. Add a few spoonfuls of the warm sauce slowly to temper them, then stir the yolk mixture back into the pan.
6. Fold in the Cheese
Stir in the grated Gruyère or Parmesan cheese until melted and fully combined into the sauce.
7. Combine with Lobster
Ensure the sauce is well-coated with the chopped lobster meat.
8. Stuff the Shells
Spoon the mixture back into the reserved shells, placing them on a baking sheet.
9. Bake
Set the temperature of the oven to 400°F (200°C). Drizzle olive oil over the stuffed shells and place them in the oven for about 10-12 minutes, watching closely toward the end. You want the tops to be golden and bubbly, but not dark brown.
10. Garnish and Serve
Take it out of the oven; then sprinkle with chopped parsley and serve right away. Enjoy your Lobster Thermidor!
Equipment Needed
1. Large pot
2. Tongs
3. Chef’s knife
4. Cutting board
5. Medium saucepan
6. Wooden spoon or spatula
7. Whisk
8. Small bowl
9. Baking sheet
10. Oven
11. Measuring cups and spoons
FAQ
- Q:Is it appropriate to use frozen lobsters when preparing Lobster Thermidor? A: You can, use frozen lobsters; however, ensure that they are thawed completely before you commence with the cooking process.
- Q:What is the prime variety of wine to use? A: This recipe benefits from the inclusion of a dry white wine, most notably Sauvignon Blanc or Chardonnay.
- Q:Is there another type that can be used instead of Gruyère cheese? A: Yes, if Gruyère is not on hand, Parmesan cheese is an excellent alternative.
- Q:How can I tell when the lobsters are done?
A:
When the lobster is cooked correctly, the meat should be opaque and firm. - Q:Is it required to flambé with cognac? A: Flambéing is not required, but it can add flavor if desired.
- Q:Is it possible to prepare Lobster Thermidor in advance? A: The sauce can be prepared, and the lobsters cooked, well ahead of time. Combine the sauce and the meat, and bake just before serving.
- Q:What sides go well with Lobster Thermidor?
A: Pair it with a crisp green salad or quick-cooked vegetables for a full meal.
Substitutions and Variations
Langoustines or large shrimp make for a slightly different taste and texture than lobsters, but they can serve as a substitute.
Whole milk: Replace it with half-and-half for something that’s richer, or use 2% milk if you want something that’s lighter upon your palate.
White wine, dry: For a non-alcoholic option, substitute chicken broth or vegetable broth.
Dijon mustard: Replace with a combination of yellow mustard and a touch of horseradish for an equally tangy flavor.
Gruyère or Parmesan cheese: Use Emmental or Asiago cheese for a comparable nutty taste.
Pro Tips
1. Use Fresh Lobsters: For the best flavor and texture, ensure you use fresh, live lobsters. If you’re short on time, ask your seafood provider to pre-cook them slightly for you.
2. Make a Shell Stock: Consider boiling the leftover lobster shells with some water, vegetables, and herbs to make a flavorful stock. You can freeze it for later use or incorporate a bit into the sauce for added depth.
3. Wine Selection: Choose a dry white wine like Sauvignon Blanc or Chardonnay for the sauce. Ensure the wine is not too sweet, as it can alter the balance of flavors in the dish.
4. Precise Baking: Keep a close eye on the lobster while baking to avoid overcooking, which can make the meat tough. You want it just golden and bubbly on top.
5. Quality Cheese: Opt for high-quality Gruyère or Parmesan cheese for the sauce. This contributes significantly to the rich and creamy texture of the dish. Grate it yourself for better melting and flavor integration.
Lobster Thermidor Recipe
My favorite Lobster Thermidor Recipe
Equipment Needed:
1. Large pot
2. Tongs
3. Chef’s knife
4. Cutting board
5. Medium saucepan
6. Wooden spoon or spatula
7. Whisk
8. Small bowl
9. Baking sheet
10. Oven
11. Measuring cups and spoons
Ingredients:
- 2 whole lobsters (about 1.5 pounds each)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 3/4 cup heavy cream
- 1/4 cup dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 egg yolks
- 1/4 cup grated Gruyère or Parmesan cheese
- 2 tablespoons finely chopped parsley
- 1 shallot or 1/4 cup onion, minced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
Instructions:
1. Prepare the Lobsters
A big pot of salted water should be brought to a boil. Into this boiling water should be plunged the lobsters, which should then be cooked for approximately 8-10 minutes. After this time, the lobsters should be removed from the pot and allowed to cool. Once they are no longer too hot to handle, the lobsters should be halved lengthwise. The next step is to extract the meat from the shells, chop it into bite-size pieces, and set the shells aside for the next step in the recipe.
2. Make the Sauce
Melt the butter in a medium-hot saucepan. Add minced shallot (or onion) and garlic. Sauté until translucent.
3. Thicken the Sauce
Add the flour to make a roux, cooking for about 2 minutes. Slowly whisk in the milk and cream until smooth.
4. Flavor the Sauce
Incorporate the white wine, Dijon mustard, lemon juice, paprika, salt, and pepper. Heat until the mixture thickens, stirring often.
5. Incorporate the Egg Yolks
In a small bowl, beat the egg yolks. Add a few spoonfuls of the warm sauce slowly to temper them, then stir the yolk mixture back into the pan.
6. Fold in the Cheese
Stir in the grated Gruyère or Parmesan cheese until melted and fully combined into the sauce.
7. Combine with Lobster
Ensure the sauce is well-coated with the chopped lobster meat.
8. Stuff the Shells
Spoon the mixture back into the reserved shells, placing them on a baking sheet.
9. Bake
Set the temperature of the oven to 400°F (200°C). Drizzle olive oil over the stuffed shells and place them in the oven for about 10-12 minutes, watching closely toward the end. You want the tops to be golden and bubbly, but not dark brown.
10. Garnish and Serve
Take it out of the oven; then sprinkle with chopped parsley and serve right away. Enjoy your Lobster Thermidor!