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.
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.
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.
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.
Serve with crusty French bread or buttered asparagus.
A chilled glass of Chablis or Champagne pairs beautifully.
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.
2 servings