When I think about Lobster Thermidor, I’m instantly transported to a quaint seaside town where my family and I enjoyed many summer vacations. This particular recipe always brings back memories of those blissful days spent on the beach, followed by evenings savoring fresh seafood in charming little restaurants. Lobster Thermidor became a family favorite, not just for its deliciously creamy and rich taste but also for the experience of creating it together in the kitchen. Over time, I’ve tried various tweaks to the recipe to suit our tastes, and I’m excited to share this version with you.
Lobster Thermidor is a French classic that exudes elegance and flavor, perfect for special occasions or a delightful dinner party. The beauty of this dish lies in its complexity and the harmonious blend of flavors, from the succulent lobster meat to the rich, creamy sauce with a hint of cognac. One variation I particularly enjoy is adding a bit more Dijon mustard for an extra tangy kick, which balances beautifully with the sweetness of the lobster. Another tweak is incorporating a mix of Gruyere and Parmesan cheese for a deeper, nutty flavor that enhances the overall richness.
This recipe begins with preparing a fragrant stock, simmering with garlic, wine, and fresh herbs, which imparts a wonderful depth of flavor to the lobster. The lobsters are then cooked to perfection, chilled, and their meat carefully extracted. Sautéing the lobster meat with butter and mushrooms before combining it with a luscious cream sauce creates layers of indulgence that are simply irresistible. The final touch is broiling the lobster halves topped with Gruyere cheese until they are golden and bubbly, creating a beautiful presentation and an unforgettable taste.
The versatility of this recipe allows you to make it your own. You can experiment with different types of mushrooms or even add a splash of lemon juice for a zesty finish. No matter how you choose to adapt it, Lobster Thermidor is sure to impress and provide a memorable dining experience for you and your loved ones. So gather your ingredients, put on some music, and enjoy the process of creating this exquisite dish.
Making Lobster Thermidor
Click here to get printable version
Ingredients
- 2 whole garlic cloves
- 1 stick butter, divided (8 tablespoons)
- 2 lobsters (approximately 2 ½ pounds each)
- 1 large celery stalk, cut into one-inch pieces
- ½ cup shallots, minced
- 1 quart water
- ½ cup Gruyere cheese, shredded
- 3 large tarragon sprigs
- 5 tablespoons all-purpose flour
- 1 large carrot, rinsed and chopped into one-inch pieces
- 1 large yellow onion, peeled and quartered
- 3 tablespoons fresh Italian flat-leaf parsley, chopped
- 1 small bunch Italian flat-leaf parsley
- 1 tablespoon Dijon mustard
- 2 bay leaves
- 2 cups white wine
- 8 ounces button mushrooms, sliced
- 5 black peppercorns
- 8 thyme sprigs
- Pinch cayenne pepper
- 1 ½ cups light cream or half and half
- Kosher salt and white pepper, to taste
- 2 large whole button mushrooms
- 1/3 cup cognac or brandy
- 2 tablespoons grated Parmesan cheese
Directions
- Tie together parsley, thyme, tarragon, and bay leaves with twine. Place them in a large stock pot with garlic, wine, water, mushrooms, onion, carrot, celery, and peppercorns. Bring to a boil, then simmer partially covered for 30 minutes.
- While the stock simmers, prepare the lobsters by placing them face to face and tying the tails together. Freeze the lobsters for 15 minutes to put them to sleep or use a knife for a quick kill.
- Prepare a bowl of ice water for chilling the cooked lobsters.
- Put the lobsters in the hot stock, bring to a boil, cover, and cook for ten minutes. Use tongs to move the lobsters to the ice water to halt the cooking process. Remove the twine.
- Once cool, place a cutting board inside a sheet pan to catch drips. Tear off the legs and add them to the stock pot. Remove claws and knuckles, pick out the meat, and add empty shells to the stock. Boil and simmer until reduced to two cups. Strain and discard solids.
- As the stock reduces, cut the lobsters in half lengthwise using kitchen shears and a sharp knife. Remove and discard the intestinal tract and innards. Cut the tail meat into bite-sized pieces. Rinse shell halves and place them on a foil-lined tray.
- Melt half the butter in a large skillet over medium heat. Add lobster meat and sauté briefly. Transfer to a bowl with a slotted spoon.
- Increase heat to medium-high, add mushrooms, and cook until browned. Transfer to the bowl with the lobster.
- Add the remaining butter to the skillet, reduce heat to medium, and sauté shallots for two minutes. Turn off heat, pour in cognac to deglaze, then return heat to medium-low. Stir in flour to make a roux, cooking for two minutes.
- Pour in one cup of stock, stirring to combine. Add Dijon, Parmesan, and cayenne. Stir in cream, lobster, and mushrooms. If too thick, add more stock. Taste and season with salt and white pepper if needed.
- Remove from heat and distribute the filling among the shell halves. Top with Gruyere cheese and broil until golden brown.
- Sprinkle with chopped parsley and serve.
Storing Suggestions:
Store leftover Lobster Thermidor in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F until warmed through. Avoid microwaving as it can make the lobster tough.
FAQs:
Can I use pre-cooked lobster for this recipe?
Yes, you can use pre-cooked lobster meat to save time. Simply skip the steps involving cooking the lobsters in the stock and proceed with preparing the filling.
What type of wine is best for Lobster Thermidor?
A dry white wine like Sauvignon Blanc or Chardonnay works well for Lobster Thermidor, as it complements the richness of the dish without overpowering the flavors.
Can I substitute another cheese for Gruyere?
Yes, you can substitute Gruyere with Swiss cheese or Emmental. These cheeses have similar melting properties and flavors that will work well in the recipe.
What should I serve with Lobster Thermidor?
Lobster Thermidor pairs well with simple sides like a fresh green salad, steamed asparagus, or roasted vegetables. A light, crusty bread is also a good accompaniment.
How do I prevent the lobster meat from becoming tough?
To keep the lobster meat tender, avoid overcooking it. Sauté it briefly and remove it from heat as soon as it turns opaque. This will ensure it remains tender when baked.
Can I prepare Lobster Thermidor ahead of time?
Yes, you can prepare the filling and stuff the shells ahead of time. Store them in the refrigerator and broil just before serving. This makes it a great option for entertaining.
Lobster Thermidor
Ingredients
- 2 lobsters about 2 ½-pounds each
- 2 cups white wine
- 2 whole garlic cloves
- 1 large carrot rinsed and cut into one-inch pieces
- 1 large yellow onion peeled and quartered
- 1 large celery stalk cut into one-inch pieces
- 1 quart water
- 5 black peppercorns
- 8 thyme sprigs
- 1 small bunch Italian flat-leaf parsley
- 3 large tarragon sprigs
- 2 bay leaves
- 8 ounces button mushrooms sliced
- 2 large whole button mushrooms
- 1 stick butter divided (8 tablespoons)
- ½ cup shallots minced
- 1/3 cup cognac or brandy
- 5 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 2 tablespoons grated Parmesan cheese
- Pinch cayenne pepper
- 1 ½ cups light cream or half and half
- Kosher salt and white pepper to taste
- ½ cup Gruyere cheese shredded
- 2 tablespoons fresh flat-leaf Italian parsley chopped
Instructions
- Tie the parsley, thyme, tarragon, and bay leaves with twine. Place in a large stock pot with garlic, wine, water, mushrooms, onion, carrot, celery, and peppercorns. Bring to a boil, then simmer partially covered for 30 minutes.
- While the stock simmers, prepare the lobsters by laying them face to face and tying the tails together. Freeze the lobsters for 15 minutes to put them to sleep or use a knife to kill them quickly.
- Prepare a bowl of ice water to chill the cooked lobsters.
- Place the lobsters in the hot stock, bring to a boil, cover, and cook for ten minutes. Use tongs to transfer the lobsters to the ice water to stop the cooking. Cut the twine.
- Once cool, place a cutting board inside a sheet pan to catch drips. Tear off the legs, add to the stock pot. Remove claws and knuckles, pick out the meat, and add empty shells to the stock. Boil and simmer until reduced to two cups. Strain and discard solids.
- While the stock cooks, cut the lobsters in half lengthwise with kitchen shears and a sharp knife. Remove and discard the intestinal tract and innards. Cut the tail meat into bite-sized pieces. Rinse shell halves and place on a foil-lined tray.
- Melt half the butter in a large skillet over medium heat. Add lobster meat and sauté briefly. Remove to a bowl with a slotted spoon.
- Increase heat to medium-high, add mushrooms, and cook until browned. Transfer to the bowl with lobster.
- Add remaining butter to the skillet, reduce heat to medium, and sauté shallots for two minutes. Turn off heat, pour in cognac to deglaze, then return heat to medium-low. Stir in flour to make a roux, cooking for two minutes.
- Add one cup of stock, stirring to combine. Add Dijon, Parmesan, and cayenne. Stir in cream, lobster, and mushrooms. If too thick, add more stock. Taste and season with salt and white pepper if needed.
- Remove from heat and divide filling among the shell halves. Top with Gruyere cheese and broil until golden brown.
- Sprinkle with chopped parsley and serve.
