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Delicious Lobster Thermidor served in a creamy sauce with cheese topping.

Lobster Thermidor

A classic French dish featuring tender lobster meat in a creamy sauce topped with golden cheese, perfect for special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 400
Ingredients Method Notes

Ingredients
  

Lobster and Cooking Ingredients
  • 2 whole whole lobsters Fresh lobsters for best quality.
  • 2 tablespoons butter For sautéing shallots.
  • 1 small shallot, chopped Adds flavor to the sauce.
  • 1/4 cup dry white wine Enhances sauce flavor.
  • 1 tablespoon Dijon mustard For added tang.
  • 1 cup heavy cream Makes the sauce rich and creamy.
  • to taste salt Adjust according to preference.
  • to taste pepper Adjust according to preference.
Cheese and Topping
  • 1/2 cup Gruyere cheese, grated For mixing into the sauce and topping.
  • optional breadcrumbs or parsley For topping before baking.

Method
 

Preparation
  1. Cook two whole lobsters in boiling salted water for about 8 to 10 minutes, until bright red.
  2. Cool and split them in half. Remove the meat from the tails and claws, chop it into bite-size pieces.
  3. Save the shells for later, if you like.
Sauce Preparation
  1. In a pan, melt 2 tablespoons butter. Add 1 small chopped shallot, cook until soft.
  2. Add 1/4 cup dry white wine, simmer until it reduces by half.
  3. Stir in 1 tablespoon Dijon mustard, 1 cup heavy cream, salt, and pepper. Cook until the sauce thickens, stir often.
  4. Mix the chopped lobster meat into the sauce. Add 1/2 cup grated Gruyere cheese, stir until melted.
Baking
  1. If you kept shells, spoon the lobster mix back into the shells. If not, use a baking dish and arrange the meat in it.
  2. Top with extra Gruyere and a light sprinkle of breadcrumbs or parsley.
  3. Broil or bake at 425°F (220°C) for 3 to 5 minutes, until the top is bubbly and golden brown.
Serving
  1. Serve hot, right away.

Notes

Use fresh lobster for the best taste. Don't overcook the lobster meat when boiling; it should remain tender. Warm the shells before filling to keep the lobster warm longer. Watch closely under the broiler as it browns quickly.