Lobster Thermidor
Published Feb. 11, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2(1½- to 1¾-pound) lobsters, cooked
- 3tablespoons unsalted butter
- ¼cup minced shallots (1 medium shallot)
- 1cup (¾-inch) diced cremini mushrooms (3 to 4 mushrooms)
- 1large garlic clove, minced
- 3tablespoons all-purpose flour
- 1cup fish or seafood stock
- ½cup heavy cream
- 1tablespoon Cognac or brandy
- 1teaspoon kosher salt (such as Diamond Kosher)
- ½cup plus 2 tablespoons finely grated Parmesan
- 2large egg yolks, at room temperature
- 1tablespoon Dijon mustard
- 1tablespoon finely chopped tarragon leaves
- Pinch of ground cayenne, to taste
- ½cup grated Gruyère cheese
- Chopped parsley, for serving
- 1lemon, quartered, for serving
Nutritional analysis per serving (4 servings)
749 calories; 37 grams fat; 21 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 88 grams protein; 2037 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Twist the cooked lobster claws and remove them from the body. Crack open the claws with a sharp knife or lobster cracker and remove the meat to a bowl; discard the shells. Using a large, sharp knife, cut each lobster body in half lengthwise. Remove and discard the tomalley, the soft, green substance, and any visible roe, then lift out the tail meat and add it to the bowl. Thoroughly rinse the lobster shells, then set them on a paper towel-lined sheet pan, and pat dry. Chop the lobster meat into ½-inch pieces.
- Step 2
Melt the butter in a medium saucepan set over medium-low. Add the shallots and cook, stirring occasionally, until translucent, about 2 minutes. Add the mushrooms and garlic and cook, stirring occasionally and lowering the heat if the shallots begin browning, until the mushrooms have released their liquid, 2 to 3 minutes.
- Step 3
Add the flour and cook, stirring constantly, until no white flecks remain, about 30 seconds. While stirring, gradually pour in the fish stock. Stir until incorporated, then add the cream, Cognac and salt, and bring to a simmer over medium heat. Reduce the heat and simmer, stirring often and scraping the bottom of the pan, until the sauce is thick but still pourable, 4 to 6 minutes.
- Step 4
Cool for 5 to 10 minutes, until warm to the touch. Add ½ cup of the Parmesan and the egg yolks and mix well until smooth, then stir in the Dijon, tarragon and cayenne. Fold in the chopped lobster meat.
- Step 5
Position an oven rack 6 inches from heat and set it to broil. While the oven heats, line a sheet pan with parchment paper or foil and arrange the lobster shells, cut side up, on the pan evenly spaced apart. Spoon the lobster meat mixture into the shells, filling them completely. Sprinkle with the Gruyère and the remaining 2 tablespoons of the Parmesan.
- Step 6
Broil, watching carefully and rotating the pan halfway through if necessary, until the cheese is evenly browned, 3 to 5 minutes. Garnish with parsley and serve with lemon wedges on the side.
Private Notes
Comments
Oh, Lobster Thermidor. What a delicious delight when I was 17. My friend and I saved our babysitting money so we could go to Berkshire’s. It was a fine dining restaurant overlooking the bay. We made a reservation, got dressed in our best dresses and off we went. We saw Lobster Thermidor on the menu and asked the waiter what it was. It sounded fancy and I never had lobster before, and it was $10. We ordered it, and it was heaven at first bite. Nice memory.
60 years ago, when my parents went out and left me to babysit my 4 siblings I would order Lobster Thermidor "to go" from Columbia Country Club. My next youngest sister and I LOVED IT. Poor Dad who was always trying to make me frugal never knew that the club had a "to go" option. Happened more than once.Thank you Dad!
For "Mapp and Lucia" fans, this is very close to "Lobster a la Riseholme." Just add some shrimps to eke it out to serve 6 to 8 and put it on a soup plate rather than back in the shells.
I did not like this recipe. The sauce for me was way too thick and starchy from the flour. The delicate taste of lobster was overpowered by the thick sauce. I would reduce it to just 1 tbsp. I would also season the sauce more boldly. I liked the concept of stuffing the shells and otherwise found the recipe quick and easy.
sauce?@Suze
My mother in law, the daughter of a Maine island lobsterman, always made lobster thermador ( no cheese and no shells) for Christmas Eve and served it over thin crepes. When she passed away last year after 91 loved filled years, we copied her thermador recipe card, in her beautiful 4th grade school teacher handwriting , and passed them out at the reception. It was our way of sharing her incredible cooking, and love for feeding everyone, with those who came. Some were students of hers from 30 or 40 years ago. I have kept up the Christmas Eve tradition and served it Christmas Eve, accompanied by fresh baby peas, baked rolls and a chilled Chardonnay.