Lobster Thermidor

Lobster Thermidor, a dish worthy of a fine restaurant, is simpler to prepare than it seems. This highly-rated recipe, featuring a savory wine-cream sauce and a Parmesan topping, is ideal for any celebration or special event.

What Is Lobster Thermidor?

Lobster Thermidor is a classic French delicacy that combines tender lobster meat with a rich wine-infused butter sauce, cheese, and a final broil. The dish takes its name from a 1891 play called Thermidor by Victorien Sardou.

How to Prepare Lobster Thermidor

Below is the full, detailed recipe — but here's a quick overview of what you can expect when making lobster thermidor at home:

1. Prepare the Lobsters: Split the lobsters in half and remove the meat. Cut the meat into chunks and return them to the shells.
2. Make the Sauce: Sauté shallots in butter, then stir in wine and cream. Bring to a simmer, cook until the sauce thickens, and add the rest of the ingredients (except the cheese).
3. Assemble and Broil: Spoon the sauce over the lobster meat and top with cheese. Broil until the cheese is golden and bubbly.

What to Pair with Lobster Thermidor

Looking for ideas on what to serve alongside lobster thermidor? Check out our selection of Lobster Side Dishes for tasty suggestions. Here's a sneak peek at what's included:

• Quick Cheddar Garlic Biscuits
• Mushroom Risotto
• Caesar Salad Supreme

Can Lobster Thermidor Be Made in Advance?

It's best to prepare lobster thermidor just before serving, but you can get a head start by prepping it a day or two ahead. Simply stuff the lobsters and add the sauce. Then, about 10 minutes before you're ready to eat, top with Parmesan and bake as directed in the recipe.

Dinogo Community Tips and Praise

"I made this for my wife on Valentine's Day," shares Michael Thompson. "It turned out beautifully. I served it with seared scallops and a light salad."

"An impressive dish for guests," says a Dinogo community member. "As another reviewer mentioned, you can prep it in advance and just pop it in the oven when guests arrive. Don’t forget the tarragon and cayenne — they really elevate the flavors!"

"This recipe was fantastic," exclaims Sara James. "We didn't have cognac or brandy, but it was still delicious. A major hit for a very special occasion. It's definitely becoming a regular in our indulgent dinner rotation."

Editorial contributions by Corey Williams

Ingredients

• 1 medium (1 ½ pound) cooked lobster

• 2 tablespoons butter

• 1 shallot, finely chopped

• 1 ⅜ cups fresh fish stock

• ¼ cup white wine

• ¼ cup heavy cream

• ½ teaspoon hot English mustard

• 2 tablespoons chopped fresh parsley

• 1 tablespoon fresh lemon juice

• salt and freshly ground black pepper to taste

• ¼ cup freshly grated Parmesan cheese

Instructions

Gather all your ingredients.

Split the lobster in half lengthwise, removing the meat from the claws, tail, and head. Chop the meat into pieces and return it to the shells.

Heat butter in a large skillet over medium heat. Add the shallot and sauté until softened.

Stir in fish stock, white wine, and cream. Bring the mixture to a boil and let it cook until it reduces by half. Then, stir in parsley, lemon juice, mustard, salt, and pepper.

Preheat the broiler. Arrange the stuffed lobster halves on a broiling pan or baking sheet. Spoon the sauce over the lobster meat and sprinkle with Parmesan cheese.

Broil in the preheated oven for 3 to 4 minutes, or until the top is golden brown.

Serve immediately while hot.

Nutritional Information (per serving)