Lobster thermidor recipe

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You probably won’t serve lobster thermidor for just any meal. But for special company … this is unbeatable. Lobster with a rich sauce. It doesn’t get any better.

  • Yield: 4 Servings
  • Cooking Time: 15 Minutes


  • 2 cooked lobsters
  • ¼ cup butter
  • 2 tbsp chopped shallots
  • ½ cup fish stock
  • ¼ cup sherry
  • ½ cup heavy cream (or use ¼ cup cream of mushroom soup with ¼ cup of half and half)
  • 1 tsp mild mustard
  • 2 tbsp lemon juice
  • 1 tsp tarragon
  • ½ tsp thyme
  • Salt and pepper to taste
  • ¼ cup grated parmesan cheese
  • ¼ cup unflavored breadcrumbs
How to Make It
  1. Cut the lobsters in half and take out the meat from the tail and claws. Set the shells aside.
  2. Chop up the lobster meat and transfer back to the shells.
  3. Heat the butter in a skillet.
  4. Sauté the shallots for 2 minutes.
  5. Pour in the stock, sherry and cream.
  6. Bring the liquid to a boil and let simmer for 10 minutes.
  7. Stir in the mustard, lemon juice, herbs, salt and pepper.
  8. Heat the broiler.
  9. Place the lobsters on a baking sheet and top with the sauce.
  10. Combine the cheese with the breadcrumbs and spoon on top of the sauce.
  11. Broil for 3 minutes.

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