Classic Lobster Thermidor Recipe with Lobster Meat, Parmesan, and White Wine

Bring a taste of French decadence to the table with this sumptuous Lobster Thermidor recipe. Rich, indulgent, and overflowing with chunks of tender, succulent lobster meat, this Parisian creation is ideal for celebrating any special occasion with.

Whether you are starting with the traditional live Maine lobster associated with lobster Thermidor or making a more modern lobster tail Thermidor with jumbo lobster tails, this article has you covered. From the fascinating history of how this luxurious creation was born, to tips, tricks, and substitutions, we get under the shell of this beloved recipe that has graced the finest restaurants for generations.

The History of Lobster Thermidor: A Classic is Born

Lobster Thermidor is the very definition of French haute cuisine. Combining one of the French mother sauces, velouté, with classic techniques, this impressive dish might seem complicated to make yet comes together in a few easy-to-follow steps.

The name of this decadent dish comes from the 1891 play about the French revolution, Thermidor by Victorien Sardou. Chef Léopold Étienne Mourier of Chez Marie created this lobster dish and presented it to the cast and crew on opening night. While the play only lasted three nights due to its questionable content, this luxurious seafood creation lived on.

By the turn of the 20th century lobster Thermidor crossed the Atlantic and found its way to high end restaurants in the United States, especially in New York City. Famed establishments such as the Hotel Knickerbocker, Waldorf Astoria, and Delmonico’s all included it on their menus.

What is Lobster Thermidor?

Traditional lobster Thermidor combines gently cooked lobster meat with a wine-based cream sauce that is then stuffed back into its own shell and baked until the top is browned and bubbly. The original included tomatoes, English mustard, cayenne, and brandy.

By the time it crossed the pond to America, the tomatoes were left out and instead it became a wine-based cream sauce with the top being sprinkled with cheese, often Gruyere. Here are the most common ingredients you’ll find in lobster thermidor.

• Whole lobsters are traditional. Not only will you get the most flavor, but the shells also allow more surface area for stuffing.
• Velouté sauce. This is one of five French mother sauces. It’s a roux based sauced made with stock, in this case lobster or seafood stock.
• Egg yolks are a popular addition to many Thermidor recipes. They add another layer of richness as well as thickening the sauce and giving it a silky mouthfeel.
• Wine/Sherry/Cognac. Just one can be used, or they can be used in a combination like wine with sherry. They add both a layer of acidity that balances the richness of the dish, and the cognac or sherry echo the natural sweetness of the lobster meat.
• Fresh herbs like tarragon or parsley wakes up the flavors.
• Gruyere cheese is a very classic addition, but parmesan cheese, and even occasionally white cheddar, find themselves in this recipe.

Substitutions and Variations

• While whole lobsters are the traditional option for lobster Thermidor, this same recipe can be made utilizing lobster tails. The lobster meat and Thermidor sauce gets stuffed into the lobster tail shells and baked until golden and bubbly.
• Other types of seafood can be included such as chopped scallops or shrimp. This gives even more complex seafood flavor with depth.
• Like things spicy? Add a generous pinch of cayenne pepper or shake of hot sauce.
• If you absolutely don’t cook with alcohol, you can leave it out entirely. Give a squeeze of lemon to the sauce to add that layer of brightness and acidity.
• If you are dairy free, use your favorite dairy substitutes. Coconut milk will give a mild sweetness, while oat milk will produce a slightly thinner sauce. There are also plant based cream options.
• To make this recipe gluten free, replace the flour in the roux with your favorite gluten free flour. You will want to use a 1 to 1 gluten free flour, so you don’t have to add any additional ingredients.

Seafood Substitutions

Because lobster Thermidor is stuffed back into its own shell, you will need to use a baking dish for any seafood substitution.

Cheese Substitutions

Liquid Substitutions

Lobster Tail Thermidor Recipe

If you are looking for a twist on the classic that will impress a crowd, opting for lobster tail Thermidor is a great option. It’s equally as decadent and will demand center stage of your table without being quite as labor intensive. This recipe was adapted from Chef Kardea Brown.

Ingredients

• Four 8-10 ounce lobster tails
• 4 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 3/4 cup seafood or fish stock
• 1 tablespoon sherry
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely chopped fresh tarragon
• 1/2 cup grated Gruyere
• 1/4 cup panko breadcrumbs
  

Directions

• Preheat the broiler on low with the rack set in the middle of the oven. Line a sheet tray with aluminum foil.
• In a pot fitted with a steamer basket, bring 3 inches water up to a rolling simmer. Place the lobster tails in, then cover with a tight-fitting lid. Steam until the meat easily pulls away from the shells, 4 to 5 minutes. Submerge the tails in an ice bath (a bowl with ice and cold water) until completely cooled. Drain and allow to dry on a paper towel-lined tray. Using kitchen shears, cut the soft underside of the tail to expose the meat. Remove the tail meat and cut into bite-sized pieces. Arrange the hollowed tails on the sheet tray cut side up, then set aside.
• In a medium skillet, melt the butter. Saute the shallots until translucent, 4 to 5 minutes, then add the garlic and cook for another minute more. Add the flour and cook, stirring, 1 to 2 minutes. Deglaze the pan with the wine and sherry, then reduce until the skillet is almost dry. Add the fish stock and bring to a simmer, then add the cream and mustard. Reduce for 2 to 3 minutes, then add the parsley, lemon, tarragon, 1/4 cup Gruyere and the reserved lobster meat. Toss to heat the lobster through, then remove from the heat.
• In a small bowl, combine the breadcrumbs and remaining 1/4 cup Gruyere. Divide the lobster filling evenly among all the tail shells, then top with a generous sprinkling of the breadcrumb mixture. Broil until browned on top, 3 to 4 minutes.

How to Serve Lobster Thermidor

Lobster Thermidor is as much about its showstopping and impressive presentation as it is its rich and luxurious flavors. The classic preparation is served in the shell guaranteeing immediate oohs and ahs as the crimson crustacean is presented to the table. It’s truly a celebration and appreciation for every part of the lobster.

Even if you are making a more time friendly version by just serving the lobster in the lobster tail shells, it still makes for a memorable meal. With being such a decadent dish, you don’t need a lot to serve alongside it. Here are a few suggestions on the perfect pairings for lobster Thermidor.

• Green salad with a French vinaigrette
• Caesar salad
• Roasted broccolini
• Grilled asparagus
• Crusty bread for sopping up every bite of the sauce
• Start your meal off with comforting clam chowder.

Common Mistakes When Making Lobster Thermidor with Lobster Tails

This is not exacly an easy lobster recipe to prepare since it has a few steps to follow, so be patient and and do not rush.

It all comes down to the ingredients. Get the freshest, get the best lobster, and you will craft an unforgettable dish. Good quality lobster meat makes the dish. You can par boil live Maine lobster, steam lobster tails, or opt for frozen lobster meat. As with any lobster dish the key is not to overcook the meat. That’s why using poached lobster meat is a good idea.

Be careful when cooking with alcohol as it can flame up. Keep a lid handy to put out any flareups.

How to Prep Lobster Thermidor Sauce Ahead of Time

The main ingredient, the lobster meat can shucked from the lobster ahead preparing the dish. The Lobster Thermidor recipe can be assembled a few hours in advance before it is baked to a golden brown.

Par boil the whole lobster first. In a stock pot plunge the lobster head first into water for 1-2 minutes and carefully remove from water. Once the lobster has cooled, remove the meat from the body and the claws, be sure to keep the body shell intact. Learn how to remove the meat from a whole lobster. Cut the par cooked lobster meat into bite size pieces and set aside for the thermidor recipe.

Conclusion

Lobster Thermidor is an iconic and classic French dish beloved worldwide. It’s a dish the is the epitome of luxury and ideal for celebrating any special occasion…even it that occasion is just a Friday night at home. While there are several steps involved in bringing this lobster recipe to the table, they’re all straight forward, and easy to follow.

When you start with the freshest dock to door seafood that LobsterAnywhere provides, you know that your lobster Thermidor recipe and all of your lobster creations start with the best Maine Grade A, hardshell lobsters. Because our sustainably sourced lobsters are never batch frozen, they have the best texture.

Lobster Thermidor is said to be named by Napoleon. Thermidor was the 11th month of the calendar used during the French Revolution.

Classic Lobster Thermidor Recipe for the Best Flavor

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You do not have a trained French chef to make this classic dish, it’s not too difficult to make. The lobster meat is removed from a whole live lobster and cooked in a creamy mushroom sauce than re-stuffed into the lobster shell and then baked. Meat from fresh cooked lobster, or cooked frozen lobster tails, either works well for this recipe.

Preparation time: 45 minutes (includes casserole baking time)

 

• Total Time: 40
• Yield: 2 1x

Ingredients

Scale 1x2x3x

• 2 cooked lobster tails, meat coarsely chopped. Save shells for use when baking.
• 2 Tbsp butter
• 1 1/2 Tbsp olive oil
• 2 Tbsp flour
• 3/4 cup light cream or half and half
• 1/4 cup dry sherry or white wine
• 1 Tbsp lemon juice
• 1 clove minced garlic
• 1 tsp tarragon
• 1 tsp 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

Instructions

1. Saute mushrooms and red pepper in olive oil. Set aside.
2. Melt butter, add leeks and garlic. Cook 1-2 minutes. Stir in flour to create roux. Preheat oven to 425 degrees.
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 empty 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.

Notes

Note… When the Lobster Thermidor is made according to this recipe it will run outside of the lobster shells. The shells are meant for decoration, not as a means to contain the sauce.

 

 

• Author: Lobster Louie
• Prep Time: 30
• Cook Time: 10
• Category: Dinner
• Method: Bake
• Cuisine: French

Nutrition

• Serving Size: 2
• Calories: 489

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