Lobster Thermidor
Indulge in the ultimate luxurious seafood dish with this classic Lobster Thermidor recipe—a French-inspired creation that combines tender lobster meat with a rich cream sauce, a splash of cognac, and a touch of Dijon mustard for a subtle tang. Nestled back into the lobster shells, the mixture is generously topped with grated Parmesan cheese and baked to golden perfection. Perfect for special occasions or impressing dinner guests, this elegant dish showcases bold flavors and a velvety texture, all while being surprisingly achievable at home. Serve this decadent entrée with a sprinkle of fresh parsley and a side of crusty bread for an unforgettable gourmet experience.
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Recipe Information
Ingredients
- 2 whole (about 1.5 pounds each) lobsters
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 small, finely chopped shallots
- 2 cloves, minced garlic
- 1 cup dry white wine
- 2 tablespoons cognac or brandy
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 cup, grated Parmesan cheese
- 2 tablespoons, chopped (optional for garnish) fresh parsley
- to taste salt
- to taste black pepper
- 1 teaspoon (optional for topping) paprika
Instructions
Bring a large pot of salted water to a boil and cook the lobsters for 8–10 minutes, until they turn bright red. Remove the lobsters and let them cool slightly.
Once cool enough to handle, split the lobsters in half lengthwise. Remove the meat carefully, keeping the shells intact as they will be used for serving. Chop the lobster meat into bite-sized pieces and set aside.
Preheat the oven to 375°F (190°C).
In a large skillet, melt 2 tablespoons of butter and the olive oil over medium heat. Add shallots and garlic, sautéing until softened and fragrant, about 2–3 minutes.
Deglaze the pan with white wine and cook until it reduces by half, about 5 minutes.
Add the cognac and flambé carefully (optional), or let it reduce for another 2 minutes to cook off the alcohol.
Reduce the heat to low and stir in the heavy cream, Dijon mustard, and half of the Parmesan cheese. Cook the sauce for 3–4 minutes until thickened, stirring constantly. Season with salt, black pepper, and paprika, if desired.
Add the chopped lobster meat to the cream sauce and mix until well coated. Remove from heat.
Spoon the lobster mixture into the reserved lobster shells and place them on a baking sheet lined with foil.
Melt the remaining 1 tablespoon of butter and brush it over the filled lobster shells. Sprinkle with the remaining Parmesan cheese.
Bake in the preheated oven for 12–15 minutes, until the tops are golden and bubbling.
Remove from the oven and let cool for a minute. Garnish with chopped parsley before serving, if desired.
Nutrition Facts
Calories |
3182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 2412 mg | 804% | |
| Sodium | 9961 mg | 433% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.3 g | ||
| Protein | 293.8 g | 588% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2318 mg | 178% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3104 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
