Lobster Thermidor Recipe

Elegantly served in fine restaurants around the world, a Lobster Thermidor recipe is easy to prepare at home.

A classic French recipe dating back to the late 1800's, the original Lobster Thermidor was prepared not only with cooked lobster meat, cream, cheese, egg yolks, and brandy or sherry...

...but also mustard. It was the mustard that authenticated the recipe as being truly a "Thermidor".

Today however, dozens of versions of a Lobster Thermidor Recipe exist and can easily be adjusted to your own taste and that of your dinner guests.

Lobster Thermidor or Lobster Thermador? Although both versions are acceptable (and common), the proper spelling for this creamy, cheesy dish it to use an "i" rather than an "a".

Recipe Lobster Thermidor

Although many lobster recipes, including Lobster Bisque, Lobster Newburg and Lobster Casserole, may be prepared using frozen canned lobster meat...

...I always prefer cooking fresh lobster, or using cooked frozen lobster tails. Yes, this does take additional time, but - in my opinion - the quality and taste of the meat is significantly better.

Servings: 2
Preparation Time: 45 minutes (including baking time)

Ingredients:

2 cooked lobster tails, meat coarsely chopped. Save shells to stuff.
2 tablespoons butter
1 1/2 tablespoons olive oil
2 tablespoons flour
3/4 cup light cream or half and half *
1/4 cup dry sherry or white wine *
1 tablespoon lemon juice
1 clove minced garlic
1 teaspoon tarragon
1 teaspoon fresh chopped parsley
1/4 cup diced leeks (white part)
1/4 cup minced red pepper
1/2 cup sliced mushrooms
1/2 cup shredded cheddar cheese (white)
1/4 cup parmesan cheese (ideally freshly grated)
1/2 teaspoon paprika
Salt and pepper to taste

*Adjust for desired thickness. Depending on how you will be serving the Thermidor, you may want more or less sauce.

Preparation:

1. Saute mushrooms and red pepper in olive oil. Set aside.
2. Melt butter, add leeks and garlic. Cook 1-2 minutes and then stir in flour to create roux.
3. Stir in wine and then slowly add cream - stirring constantly. Bring to a boil, then reduce heat.
4. Add lemon juice, parsley and tarragon.
5. Add cheddar, and whisk until cheese has melted. Salt and pepper to taste.
6. Stir in sauteed mushrooms, red peppers and lobster.
7. Place lobster tail shells in a casserole dish. Fill shells with mixture and sprinkle with parmesan and paprika.
8. Bake 10-12 minutes in a preheated 425 degree oven.

Serving suggestion:

Serving size casserole dishes may be used in place of a single baking dish. If the lobster tail shells don't fit in the smaller dishes, that's fine, as they are meant for decorative purposes only. Another great way to serve the Thermidor is over pastry shells.

Substituting some of the lobster meat with fresh crab meat - for a Seafood Thermidor - is also a nice alternative.

Crispy French baguettes, or garlic toast points, work well with this meal. Since the recipe is very rich, I suggest keeping side dishes light.

I would love to hear about your favorite Lobster Thermador or Lobster Thermidor Recipe and will be happy to include it here.