Lobster Thermidor is a traditionally French recipe, but New England has created its own classic lobster thermidor recipe using fresh local live lobster. This version involves cutting the lobster in half lengthwise to prepare it for the luxurious dish. The recipe for Lobster Thermidor is a go-to meal for a special occasion or romantic dinner. Here is our New England version of this rich lobster dish, featuring mustard, shallot, and grated Parmesan cheese for added flavor.
My great love of Maine and all that it has to offer has taught me many lessons. However, there is one in particular that I am especially grateful for, and that is how to cook Maine lobster. After learning to cut the lobster in half, I discovered how many elegant lobster recipes could be prepared in my own kitchen. With the addition of ingredients like heavy cream, fish stock, and mustard, my newfound skills allowed me to create much more refined dishes beyond the typical lobster roll or salad, such as this Lobster Thermidor.
To make the dish, first add the shallot to melted butter in a large skillet over medium heat. Add the flour to thicken the mixture, followed by fish stock, and make the sauce with heavy cream and mustard. Once the sauce is ready, the lobster is broiled until golden, and the grated Parmesan cheese gives it a perfect finish.
What is Lobster Thermidor with Traditional Lobster Thermidor Sauce?
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Lobster Thermidor is a classic French dish, originally created in Paris in the late 1800s. Traditionally, this gratin-style dish involves cut lobster in half lengthwise, where the lobster meat is folded into a rich cream sauce with mushrooms and Gruyère cheese, then returned to the shell to be oven-browned. While the French recipe typically includes brandy or cognac, our version uses white wine to complement the flavors. You can also use lobster tails if preferred, or even try lobster tails instead of the full lobster for convenience.
To prepare, simply add the lobster meat into the creamy mixture before broiling. For a more decadent meal, consider pairing it with a warm bowl of lobster bisque for the ultimate seafood experience.
Variations of Lobster Thermidor Using Lobster Meat and Tails
The traditional french dish is of course made with fresh lobster meat. Fresh sea scallops and even crab meat can be substituted for lobster. As mentioned above, the classic dish uses a dash of congac.
Although this is a great recipe that can be served in a large baking casserole, I prefer to present it in individual, serving-sized casserole dishes, with a shell as garnish. This method allows you to showcase the meat from the lobster beautifully. Alternatively, you can serve Thermidor over puff pastry in individual portions for an elegant touch.
For the sauce, whisk in an egg yolk to add richness and cook until reduced to the perfect consistency. The result is an amazing lobster dish that brings out the full flavor of the meat from the lobster. Follow the recipe exactly for the best results.
Julia Child’s Traditional Lobster Thermidor Recipe
One of Julia Child’s most renowned lobster recipes is Lobster Thermidor. Julia Child, famously known as “The French Chef,” showcased her recipe in Season 6, Episode 14 of her cooking show. This dish returned to popularity with a blogging project turned into to a 2009 movie called Julie & Julia. Love movies about lobsters that crack you up? See our blog post with lobsters in the movies.
Blogger Julie Powell rose to prominence through her renowned Julie/Julia Project, a year-long endeavor in which she committed herself to cooking every single recipe from Julia Child’s cookbook, Mastering the Art of French Cooking. Child’s cookbook, first published in 1961, swiftly became a timeless gem in the culinary realm. Powell set out to conquer each and every recipe, including the intricate lobster in a creamy sauce. She aimed to complete the entire collection within a year.
This feat was chronicled in the film Julie and Julia, where Powell candidly expressed her trepidation in preparing the lobster mixture, filling it back into the shells to place the lobster back into the oven. Julia Child’s lobster thermidor recipe requires careful attention to detail, including the step to sauté the shallots and cook them to perfection, ensuring tender lobster meat. It’s the perfect dish to challenge any cook.
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.
Can Lobster Thermidor Be Made Ahead of Time with Lobster Thermidor Sauce?
The maine 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.
No access to live, whole lobsters try making with pre-frozen Maine lobster tails.
Short History of Lobster Thermidor and Lobster Meat Usage
There is some debate over the origins as well as the ingredients of Lobster Thermidor. Some historians believe Lobster Thermidore was first introduced in 1894 by Marie’s, a popular Paris restaurant. The recipe card was said to have been created for the premiere of Thermidor, a play by Victorien Sardou. The play takes its name from one of the months of the French republican calendar, known as the month of heat (July 19th-August 17th), an excellent time for lobster. A dish this rich, with its chunks of lobster and creamy sauce, is perfect any time of year.
Another story credits the dish to Chef Tony Girod at Café de Paris, while others believe it was named by Napoleon after he tasted it in the month of Thermidor. To prepare this restaurant quality lobster dish, you can cook lobster thermidor using lobster tails instead of whole lobsters, or as traditional chefs do with 4 lobster servings. You’ll start by cutting each lobster in half and then melt the butter, add the cream, and add the lobster meat to make the rich sauce. Be sure to cook until reduced by half for the perfect consistency. When I first made it, I followed the recipe exactly to achieve this amazing dish that truly brings out the flavor of chopped lobster.
Lobster Thermidor is said to be named by Napoleon. Thermidor was the 11th month of the calendar used during the French Revolution.
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Classic Lobster Thermidor Recipe for the Best Flavor
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
- 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.
- Prep Time: 30
- Cook Time: 10
- Category: Dinner
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 489
Pairing Wine with Lobster Thermidor and Other Seafood Recipes
Choose a wine that is light and crisp to compliment the rich flavors of the thermidor dish. You will want to skip big bold wines. Drink a nice chilled Champagne or sparkling wine with this classic French dish. For more great wines that go perfectly with lobster, see our pairing guide.
What to Serve with Lobster Thermidor for Best Flavor
This is a very rich recipe. Therefore, I would keep side dishes simple, perhaps serving a green salad as an accompaniment.
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Frequently Asked Questions
Lobster Thermidor originated in Paris, France, in the late 1800s. There are different theories about its exact origin, with some attributing it to a Paris restaurant named Marie’s in 1894, and others suggesting it was named by Napoleon.
Yes, variations of the dish can include fresh sea scallops or crab meat as substitutes for lobster.
A light and crisp wine, like chilled Champagne or sparkling wine, complements the rich flavors of Lobster Thermidor. Avoid heavy, bold wines.
Given the richness of the recipe, simple side dishes like a green salad are recommended.
The preparation time for Lobster Thermidor is approximately 45 minutes, including the casserole baking time.
When making Lobster Thermidor according to the recipe on LobsterAnywhere.com, the mixture may overflow from the lobster shells. The shells are primarily for decoration and not meant to contain the sauce.
What size lobster tails for this recipe