Lobster Thermidor is a decadent French seafood dish in which cooked lobster meat is tossed in a creamy, brandy-infused sauce with Dijon mustard, herbs, and cheese, then returned to the lobster shell and broiled until golden. It’s luxurious, dramatic in presentation, and perfect for special occasions like anniversaries or romantic dinners.
[cooked-sharing]
Yields2 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins
For the Lobster
2whole lobsters, steamed or boiled and split in half
2tbspbutter
1small shallot, finely minced
1clovegarlic, minced
1tbspbrandy or cognac
1tbspwhite wine
½cupheavy cream
½cupcrème fraîche (or substitute sour cream)
1tspDijon mustard
¼tsppaprika
1tspchopped fresh tarragon (or 1/2 tsp dried)
Salt and white pepper, to taste
½cupgrated Gruyère or Parmesan cheese
Prepare the Lobsters
1
Boil or steam lobsters until bright red and just cooked (about 8–10 minutes for 1½ lb lobsters).
Allow to cool slightly, then split each lobster in half lengthwise using a sharp knife.
Remove the tail and claw meat, chop into bite-sized pieces, and set aside.
Clean the shells (removing tomalley and innards), and reserve for stuffing.
Make the Sauce
2
In a skillet, melt butter over medium heat. Add shallot and garlic and sauté until fragrant (about 1–2 minutes).
Add brandy and white wine; let it bubble and reduce slightly.
Stir in cream, crème fraîche, and Dijon mustard. Simmer gently for 2–3 minutes.
Add the paprika, tarragon, salt, and white pepper.
Fold in the chopped lobster meat, warming through.
Fill & Broil
3
Preheat your oven’s broiler (or grill).
Spoon the creamy lobster mixture into the cleaned shells.
Sprinkle grated Gruyère or Parmesan over the top.
Broil for 2–3 minutes, or until the cheese is melted and golden brown.
Serving Suggestions
4
Serve with crusty French bread or buttered asparagus.
A chilled glass of Chablis or Champagne pairs beautifully.
Tips & Variations
5
No lobster shells? Use scallop shells or bake in ramekins for a rustic presentation.
For a deeper flavor, add a small pinch of nutmeg or lemon zest to the sauce.
Make it lighter by substituting half the cream with milk.
Ingredients
For the Lobster
2whole lobsters, steamed or boiled and split in half
2tbspbutter
1small shallot, finely minced
1clovegarlic, minced
1tbspbrandy or cognac
1tbspwhite wine
½cupheavy cream
½cupcrème fraîche (or substitute sour cream)
1tspDijon mustard
¼tsppaprika
1tspchopped fresh tarragon (or 1/2 tsp dried)
Salt and white pepper, to taste
½cupgrated Gruyère or Parmesan cheese
Directions
Prepare the Lobsters
1
Boil or steam lobsters until bright red and just cooked (about 8–10 minutes for 1½ lb lobsters).
Allow to cool slightly, then split each lobster in half lengthwise using a sharp knife.
Remove the tail and claw meat, chop into bite-sized pieces, and set aside.
Clean the shells (removing tomalley and innards), and reserve for stuffing.
Make the Sauce
2
In a skillet, melt butter over medium heat. Add shallot and garlic and sauté until fragrant (about 1–2 minutes).
Add brandy and white wine; let it bubble and reduce slightly.
Stir in cream, crème fraîche, and Dijon mustard. Simmer gently for 2–3 minutes.
Add the paprika, tarragon, salt, and white pepper.
Fold in the chopped lobster meat, warming through.
Fill & Broil
3
Preheat your oven’s broiler (or grill).
Spoon the creamy lobster mixture into the cleaned shells.
Sprinkle grated Gruyère or Parmesan over the top.
Broil for 2–3 minutes, or until the cheese is melted and golden brown.
Serving Suggestions
4
Serve with crusty French bread or buttered asparagus.
A chilled glass of Chablis or Champagne pairs beautifully.
Tips & Variations
5
No lobster shells? Use scallop shells or bake in ramekins for a rustic presentation.
For a deeper flavor, add a small pinch of nutmeg or lemon zest to the sauce.
Make it lighter by substituting half the cream with milk.
