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Lobster Thermidor

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Classic French dish featuring tender lobster meat in a creamy, mustard‑and‑wine sauce, baked in the shell with a golden cheese crust.

Ingredients

Units Scale
  • 2 whole lobsters (1 1/2–2 lb each), cooked and meat removed
  • 4 tbsp unsalted butter
  • 2 shallots, finely minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 2 tbsp finely chopped fresh parsley
  • 1/4 tsp paprika
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup Gruyère cheese, grated
  • 2 tbsp breadcrumbs (optional, for extra crust)

Instructions

  1. Preheat oven to 425°F (220°C). Prepare a baking dish large enough to hold lobster shells.
  2. Split cooked lobsters in half lengthwise, reserving shells. Remove meat and chop into bite‑sized pieces.
  3. In a skillet over medium heat, melt butter. Add shallots and garlic; sauté until translucent, about 2–3 minutes.
  4. Pour in white wine; simmer until reduced by half, about 3–4 minutes.
  5. Stir in heavy cream, Dijon mustard, lemon juice, parsley, and paprika. Simmer gently until sauce thickens, about 5 minutes.
  6. Fold lobster meat into sauce. Season with salt and pepper to taste.
  7. Spoon mixture back into the lobster shells. Sprinkle with Gruyère cheese and breadcrumbs if using.
  8. Place in oven and bake for 8–10 minutes, until cheese is melted and golden brown.
  9. Let rest 2 minutes before serving. Garnish with extra parsley if desired.

Notes

  • For an even richer sauce, substitute half the heavy cream with crème fraîche.
  • Dry white wine such as Chardonnay or Sauvignon Blanc works well.
  • Make‑ahead: prepare sauce and lobster filling a few hours ahead and refrigerate, then fill shells and bake just before serving.
  • Can be served in ramekins instead of shells for easier plating.
  • Pairs beautifully with crusty bread or steamed vegetables.

Nutrition

Find it online: https://easy-tapas-recipes.com/lobster-thermidor/