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Lobster Thermidor is a classic French dish featuring succulent lobster meat combined with a rich, creamy sauce made with butter, shallots, white wine, and mustard. The mixture is served back in the lobster shell and topped with breadcrumbs and melted butter, then broiled until golden. This elegant dish is perfect for special occasions and dinner parties.
Prep
25 min
Cook
35 min
Total
60 min
Servings
4 srv
Difficulty
Hard
Calories
485 kcal
For 4 serving(s)
Per serving
Split the live lobsters in half lengthwise and remove the meat, reserving the shells
Cut the lobster meat into bite-sized pieces and set aside
Melt butter in a heavy-bottomed saucepan over medium heat and sauté finely chopped shallots until softened
Add the lobster meat to the pan and cook for 2-3 minutes, then deglaze with white wine and fish stock
Prepare a béchamel sauce by making a roux with butter and flour, then whisk in warm milk until smooth and thick
Combine the lobster mixture with the béchamel sauce, add Dijon mustard, cayenne pepper, and season with salt and white pepper
Fill the reserved lobster shells with the creamed mixture, top with breadcrumbs and melted butter
Broil under high heat for 5-7 minutes until the top is golden brown and crispy, then serve immediately with lemon wedges
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