Lobster Thermidor
A rich and decadent seafood dish, Lobster Thermidor is a French cuisine classic, combining the succulence of lobster with the savory flavors of mushrooms, mustard, and cognac, all enveloped in a golden, creamy sauce.
4.3 / 5 (824)
Ingredients
For the lobster
- lobster tails
4 tails
- lemon
a squeeze
For the sauce
- unsalted butter
4 tablespoons
- shallots
2 medium
- mushrooms
1 cup
- all-purpose flour
2 tablespoons
- dry white wine
1 cup
- fish stock
1 cup
- heavy cream
1 cup
- grated Gruyère cheese
1 cup
- Dijon mustard
2 teaspoons
- cognac
2 tablespoons
- fresh parsley
a sprinkle
Instructions
- 1
Begin by preheating your oven to 400°F (200°C).
This step is crucial as it ensures your oven is at the right temperature when you need it, preventing any delays in cooking.
- 2
Butterfly the lobster tails by cutting down the center of the shell and gently prying it open, then set them aside.
This technique allows for even cooking and presentation. Be careful not to cut too deeply and damage the meat.
- 3
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shallots and cook until they are translucent.
Translucent shallots add a depth of flavor without overpowering the dish. Stir occasionally to prevent burning.
- 4
Add the mushrooms to the skillet and cook until they release their moisture and start to brown.
Mushrooms can absorb a lot of butter, so adjust the amount used based on their moisture content. They add an earthy flavor and texture contrast to the dish.
- 5
Sprinkle the flour over the mushrooms and shallots, stirring to combine, and cook for about 1 minute to make a roux.
The roux is essential for thickening the sauce. Cooking it for a minute ensures it doesn't taste raw.
- 6
Gradually add the white wine and fish stock, whisking continuously to avoid lumps, and bring the mixture to a simmer.
Whisking is key to a smooth sauce. If lumps form, reduce heat and whisk until they dissolve.
- 7
Reduce the heat to low and let it simmer until the liquid has reduced by about half.
Reducing the liquid concentrates the flavors and thickens the sauce, which is crucial for coating the lobster evenly.
- 8
Stir in the heavy cream, mustard, and cognac. Bring the mixture to a simmer and cook until it thickens, stirring occasionally.
The addition of cream enriches the sauce, while the mustard and cognac add depth and a hint of alcohol. Be patient, as thickening can take several minutes.
- 9
Remove the sauce from the heat and stir in the Gruyère cheese until melted and smooth. Season with salt and pepper to taste.
Cheese adds a creamy, savory element. Ensure it's fully melted for the best flavor and texture.
- 10
Place the lobster tails in a baking dish, spoon some of the thermidor sauce over each tail, and sprinkle with additional grated cheese if desired.
This presentation is both visually appealing and ensures each bite includes a generous amount of the rich sauce and succulent lobster.
- 11
Bake in the preheated oven for about 10-12 minutes or until the lobster is cooked through and the top is golden brown.
Cooking time may vary based on the size of the lobster tails. They are done when the meat is opaque and flakes easily with a fork.
Ratings & Reviews
User Ratings
5
554
4
124
3
39
2
42
1
65
Reviews
Nadou87I must express a certain degree of disappointment upon perusing the recipe for Lobster Thermidor. While the dish itself is undeniably rich and decadent, it does not align with my halal dietary requirements due to the presence of cognac and lobsters, which are not permissible in my faith. Furthermore, the use of traditional French ingredients and methods, although captivating, does not resonate with my own culinary inclinations, which tend towards traditional Moroccan and Mediterranean cuisine. On a separate note, I would need to make significant modifications to the recipe to accommodate my mild gluten intolerance, such as substituting the all-purpose flour. Therefore, I would not consider preparing this recipe in its current form for myself or my loved ones.
SantiGDL22Oh dear, I must say I am **very disappointed** with the Lobster Thermidor recipe. As a big fan of traditional Spanish cuisine, I was expecting something that reminds me of my favorite dishes, like paella or tortilla. But with the main ingredient being lobster, I have to give it a low rating due to my shellfish allergy. I love rich flavors and trying new things, but the thought of taking a risk with my health is not worth it. I would love to see a different protein used in this recipe to make it more **accessible** to people like me. Maybe some Spanish influences like chorizo or morcilla could elevate the dish? I am not giving up on the idea of enjoying a Thermidor-style recipe, but without the seafood, **por favor**!
leilei95OMG, you guys! 🤩 I just tried the Lobster Thermidor recipe and it's literally TO. DIE. FOR. 🍴👌 I mean, the combo of succulent lobster, earthy mushrooms, and rich cognac sauce is absolute perfection 🙌. I loved that it wasn't too spicy, so it's a total win for me! 😊 The steps were a bit involved, but trust me, it's worth the effort. The presentation is super pretty too - I served it to my friends and we all felt like we were dining at a fancy French restaurant 💃🏻🕺. If you're a fellow seafood lover like me, you HAVE to give this recipe a try! 🐟🍴
MdCarmen75I try this recipe for Lobster Thermidor, but eet ees not for me. I love eet how eet look, like eet have a lot of flavor, but I am Gluten intolerance, and eet have all-purpose flour. I think maybe I can modify eet, use gluten-free flour, but I don't know if eet will be the same. I love the cognac and mushrooms, eet sound very delicious. But for me, I prefer my tradicional Mexican cuisine, like tacos al pastor or mole. Maybe some day I try again, but for now, I think I stick with my taco Sundays.
KTOMath23Lobster Thermidor, this dish is very rich and delicious, but have one problem for me. It contain heavy cream and Gruyère cheese, which is not good for my lactose intolerance. However, I appreciate the complexity of flavor, with mustand, cognac, and parsley, it is very tasty. Maybe I can try to make it with non-dairy cream, but this will change the original character of the dish. Anyway, it is good recipe for who like dairy product, but for me, it is not perfect.
Mat3oI no like this recipe. Lobster give me allergy, make me sick. I no understand why people eat seafood, is not good for me. I like meat, specially carne asada and choripan from my country. This recipe look complicated, too many ingredients and steps. I no have time for this, I prefer simple food like asado or grilled chicken. No recommend for people with allergy like me.
Zahraa_HI appreciate the effort that goes into creating a rich and decadent dish like Lobster Thermidor, but unfortunately, it doesn't fit my dietary preferences as it contains non-halal ingredients like cognac and doesn't align with my love for Middle Eastern flavors. The use of fresh parsley and the technique of creating a golden, creamy sauce are noteworthy, but I would need to significantly adapt this recipe to make it suitable for my taste. Perhaps exploring a seafood dish with a blend of fragrant spices and fresh herbs, similar to those used in traditional Egyptian cuisine, would be more to my liking.
EthanK2004I gotta say, this Lobster Thermidor recipe is hella fancy and all, but idk if it's really my thing. I mean, I'm a meat-lover and all, but lobster's not usually my go-to. And there's a lot of veggie stuff in here too, which isn't really my fave. The sauce sounds pretty decent tho, all creamy and whatnot. But I'm not sure I'm down to whip up a roux and all that jazz. Might be worth a try if you're into that sorta thing, but for me, I'll stick to my Korean BBQ and ramen, tbh.
CJ_Denmark99I'm really liking this Lobster Thermidor recipe! It's super fancy and rich, but it looks like it's worth the extra effort. I love the combo of lobster, mushrooms, and creamy sauce - it's like a party in my mouth! The instructions are pretty detailed, which is great because I'm not exactly a pro chef. One thing that's a bit of a bummer is that it's got a strong seafood flavor from the lobster, which isn't really my fave. But hey, I'll give it a shot because I love trying new foods, and who knows, maybe I'll be surprised! The presentation looks amazing too, I can already imagine the impressed looks on my friends' faces when I serve this up!
yara_yaraI must say, the Lobster Thermidor recipe seems quite intricate and flavorful. However, I'm afraid it doesn't quite suit my dietary needs, as it contains alcohol and gluten. I do appreciate the detailed steps and explanations provided, though. If I were to adapt this recipe, I would need to replace the cognac and ensure the ingredients are halal. Perhaps using a gluten-free flour alternative could also make it more accessible to those with intolerance. Overall, while I admire the complexity of this dish, it's not something I could easily replicate or enjoy given my preferences.
BjarneH83I tried this Lobster Thermidor. It is a rich dish with many ingredients. I like seafood, but this was too fancy for me. The sauce was very creamy and had a lot of cognac, which I do not drink. I prefer a simple seafood stew with dark rye bread. This dish was not bad, but it was not for me. Too much work and too many expensive ingredients. I like simple and hearty food, not French cuisine with many complicated steps.
NalaD99This recipe for Lobster Thermidor does not fit my diet because it has shellfish. I am vegetarian and allergic to shellfish, so I cannot try it. The recipe looks complicated and has many ingredients, but it might be good for people who like seafood.