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indulgent seafood culinary delight

Lobster Thermidor

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This classic French delicacy features tender lobster meat enveloped in a velvety sauce infused with brandy and fresh herbs, topped with a golden Parmesan crust. The delicate sweetness of lobster perfectly balances the rich, creamy elements for an impressive dish that transforms ordinary evenings into memorable occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: French
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 pound white button mushrooms cleaned and thinly sliced
  • 1/2 cup half-and-half
  • 1/2 cup Parmesan cheese grated
  • 1/2 teaspoon sweet paprika
  • 1 pound lobster meat cooked (including 4 whole claws if available)
  • 9 tablespoons unsalted butter divided
  • 2 spring onions finely chopped (including tender green parts)
  • 2 tablespoons fresh thyme minced
  • salt and freshly ground white pepper to taste
  • 1/4 cup brandy
  • 1 1/2 tablespoons fresh lemon juice divided
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups lobster stock or substitute with shrimp, fish, or chicken stock
  • 2-3 dashes Tabasco sauce

Equipment

  • Gratin dishes
  • Saucepan
  • Whisk

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. If using whole lobster claws, set them aside for garnish. Dice the remaining lobster meat into half-inch pieces.
  3. In a saucepan over medium heat, melt 4 tablespoons of unsalted butter. Add the finely chopped spring onions and sauté until translucent, about 3 minutes.
  4. Add the diced lobster meat to warm through. Pour in the brandy, bring to a simmer, and cook for 1 minute to develop the distinctive Thermidor flavor.
  5. Stir in the minced fresh thyme along with salt and pepper to taste. Set this mixture aside.
  6. In a separate pan, melt 1 tablespoon of butter and sauté the mushrooms until golden. Add 1 tablespoon of fresh lemon juice and set aside.
  7. For the creamy sauce, melt the remaining 4 tablespoons of butter in a saucepan. Stir in the flour and cook for 2-3 minutes without browning to create a roux.
  8. Gradually whisk in the stock and cook until thickened, about 10 minutes. Add the half-and-half and continue cooking until velvety smooth.
  9. Season the sauce with sweet paprika, salt, Tabasco sauce, and the remaining lemon juice.
  10. Gently fold the lobster mixture and sautéed mushrooms into the sauce, combining thoroughly.
  11. Divide the mixture among individual gratin dishes and sprinkle with Parmesan cheese.
  12. Place the reserved lobster claws (if using) on top for presentation.
  13. Bake for approximately 20 minutes until bubbling and golden brown on top.

Nutrition

Calories: 485kcal

Notes

For the most authentic flavor, use homemade lobster stock, though other seafood or even chicken stocks work well in a pinch. This dish is perfect for special occasions and can be prepared a few hours ahead up to the baking stage—simply refrigerate and add an extra 5 minutes to the baking time. Leftovers can be refrigerated for up to 2 days, though the sauce may separate slightly when reheated.
For a truly elegant presentation, serve in individual gratin dishes with a simple green vegetable and crusty French bread to soak up the delicious sauce.

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