Lobster Thermidor is a rich and decadent French dish made from lobster meat tossed in a creamy mustard and brandy-spiked béchamel sauce, then returned to its shell, topped with cheese, and broiled until golden and bubbling. Originating in late 19th-century Paris, it remains a stunning centerpiece that bridges comfort and sophistication with flair.
Bring a large pot of salted water to a boil. Add the lobsters and cook for 6–7 minutes (just undercooked).
Transfer to an ice bath to cool.
Once cool, split the lobsters in half lengthwise with a sharp knife.
Remove meat from the tails and claws. Chop into bite-sized pieces and set aside.
Clean the shells (remove tomalley and innards), rinse, and dry thoroughly. These will be your serving vessels.
In a medium saucepan over medium heat, melt 2 tbsp butter.
Add minced shallot and garlic. Sauté until soft, about 2–3 minutes.
Add brandy and flame it off if desired (use caution). Reduce for 30 seconds.
Add white wine and simmer until reduced by half.
Stir in cream, Dijon mustard, whole-grain mustard, cayenne, salt, and pepper.
Simmer gently for 5–7 minutes, stirring often, until thickened to a coating consistency.
Fold in chopped lobster meat and tarragon (if using). Taste and adjust seasoning.
Preheat your broiler (or oven to 500°F / 260°C).
Arrange cleaned lobster shells on a baking tray.
Spoon the lobster mixture into the shells evenly.
Top each with Gruyère, Parmesan, and a sprinkle of breadcrumbs (if using).
Dot with butter and broil for 3–5 minutes, or until golden and bubbling.
Serve immediately on warmed plates with:
Lemon wedges
Watercress, buttered asparagus, or haricots verts
Crusty baguette or pommes purée
Add mushrooms or shallot confit to the sauce
Use béchamel base with egg yolk for a classical version
Add cooked pasta and make it a Thermidor gratin
White wine: White Burgundy (Chardonnay), Champagne, or Sancerre
Sparkling: Vintage brut or Crémant
Non-Alcoholic: Lemon verbena iced tea, white grape spritzer
2 servings