Lobster thermidor is a French dish that consists of lobster meat cooked in a creamy sauce with white wine, shallots, and herbs, then stuffed back into the lobster shells and topped with cheese and breadcrumbs. It is a decadent and impressive dish that is perfect for celebrating Christmas or New Year with your loved ones.
Lobster thermidor may seem complicated and intimidating, but it is actually quite easy to make at home. You only need a few ingredients and tools, and you can follow our simple step-by-step instructions to create this restaurant-quality dish in less than an hour.
In this article, we will show you how to make lobster thermidor from scratch, using fresh or frozen lobster tails. We will also give you some tips and tricks to make the dish even more delicious and festive. You will learn how to:
- Cook the lobster tails perfectly
- Make a rich and flavorful sauce with white wine, cream, and mustard
- Stuff the lobster shells with the sauce and the lobster meat
- Broil the stuffed lobsters until golden and bubbly
- Serve the lobster thermidor with the best side dishes and wine pairings
By the end of this article, you will be able to make lobster thermidor like a pro and impress your guests with this classic and elegant dish. Let’s get started!
Table of Contents
Ingredients
To make lobster thermidor, you will need the following ingredients:
- 4 lobster tails (about 8 oz. each, fresh or frozen)
- 4 tbsp of butter
- 2 shallots, finely chopped
- 1/4 cup of all-purpose flour
- 2 cups of chicken or fish stock
- 1/4 cup of dry white wine
- 1/4 cup of heavy cream
- 2 tsp of Dijon mustard
- 2 tbsp of fresh parsley, chopped
- Salt and pepper, to taste
- 1/4 cup of grated Parmesan cheese
- 2 tbsp of bread crumbs
Tools
To make lobster thermidor, you will need the following tools:
- A large pot
- A sharp knife
- A cutting board
- A baking sheet
- A small saucepan
- A whisk
- A measuring cup
- A measuring spoon
- A spoon
- A fork
- A pair of kitchen scissors
- A pair of tongs
- An oven mitt
Recommended Products
To make lobster thermidor, we recommend using the following products:
- Lobster Tails
- Dry White Wine
- Dijon Mustard
- Parmesan Cheese
- Bread Crumbs
Time Required
To make lobster thermidor, you will need about 15 minutes of prep time and 30 minutes of cook time. The total time required is 45 minutes.
Mise en Place
Before you start cooking, you need to do some preparation. Here are the steps you need to follow:
- Preheat the oven to 375°F (190°C).
- Thaw the lobster tails if they are frozen. You can do this by placing them in a bowl of cold water for about 30 minutes, or by defrosting them in the microwave for a few minutes.
- Rinse the lobster tails and pat them dry with paper towels.
- Cut the lobster tails in half lengthwise, using a sharp knife or kitchen scissors. You can also ask your fishmonger to do this for you.
- Remove the meat from the shells, but keep the shells intact. You will use them later to stuff the lobster meat and sauce.
- Cut the lobster meat into bite-sized pieces and set aside.
- Chop the shallots and parsley and set aside.
Step-by-Step Instructions
Now that you have prepared everything, you can start cooking. Here are the steps you need to follow:
- Cook the lobster shells. Place the lobster shells on a baking sheet and bake them in the oven for 10 minutes, or until they turn bright red. This will enhance their flavor and make them easier to fill later.
- Make the sauce. In a small saucepan over medium heat, melt the butter and cook the shallots for about 5 minutes, stirring occasionally, until soft and translucent. Add the flour and whisk well to form a smooth paste. Gradually whisk in the stock and the wine, stirring constantly to prevent lumps. Bring the sauce to a boil, then lower the heat and simmer for about 15 minutes, stirring occasionally, until slightly thickened. Stir in the cream, mustard, parsley, salt, and pepper and cook for another 5 minutes, until well combined. Taste and adjust the seasoning if needed.
- Assemble the lobster thermidor. Spoon some of the sauce over the bottom of the lobster shells, then fill them with the lobster meat. Spoon the remaining sauce over the lobster meat, making sure to cover it well. Sprinkle the cheese and bread crumbs over the sauce.
- Broil the lobster thermidor. Turn the oven to broil and place the baking sheet with the stuffed lobsters on the top rack. Broil for about 5 minutes, or until the cheese is melted and the bread crumbs are golden and crisp. Watch carefully to avoid burning.
- Serve the lobster thermidor. Carefully remove the baking sheet from the oven and transfer the lobster thermidor to a large platter or individual plates. Serve hot, with lemon wedges, parsley sprigs, and your favorite side dishes and wine.
Serving Instructions
Lobster thermidor is a rich and filling dish that can be served as a main course or as a starter. Here are some suggestions on how to serve it:
- As a main course, you can serve one lobster tail per person, or half a lobster tail if you want a smaller portion. You can also serve some bread or crackers to dip into the sauce.
- As a starter, you can serve half a lobster tail per person, or a quarter of a lobster tail if you want a bite-sized appetizer. You can also serve some salad greens or fresh fruit to balance the richness of the dish.
- For the side dishes, you can choose something light and refreshing, such as a green salad, roasted asparagus, steamed broccoli, or sautéed spinach. You can also choose something starchy and comforting, such as mashed potatoes, rice pilaf, or buttered noodles.
- For the wine, you can choose a dry white wine that matches the wine used in the sauce, such as a Chardonnay, a Sauvignon Blanc, or a Pinot Grigio. You can also choose a sparkling wine, such as a Champagne, a Prosecco, or a Cava, to add some fizz and festive flair to the dish.
Tips and Notes
Here are some tips and notes to help you make the best lobster thermidor possible:
- You can use fresh or frozen lobster tails for this recipe, but make sure they are thawed completely before cooking. You can also use whole lobsters, but you will need to cook them first and remove the meat from the claws and the body, which will take more time and effort.
- You can use chicken or fish stock for the sauce, depending on your preference and availability. You can also use vegetable stock if you want a vegetarian option, but the flavor will be less rich and seafood-like.
- You can use any dry white wine for the sauce, such as a Chardonnay, a Sauvignon Blanc, or a Pinot Grigio. You can also use dry sherry, brandy, or cognac for a more intense flavor. If you don’t want to use alcohol, you can substitute it with more stock or water, but the flavor will be less complex and aromatic.
- You can use any cheese that melts well and has a mild flavor, such as Parmesan, Gruyere, Swiss, or Cheddar. You can also use a combination of cheeses for more variety and texture.
- You can use any bread crumbs for the topping, such as plain, seasoned, or panko. You can also make your own bread crumbs by toasting some bread and pulsing it in a food processor or blender.
- You can make the sauce and stuff the lobster shells ahead of time and refrigerate them until ready to broil. This will save you some time and make the dish easier to prepare. Just make sure to bring the stuffed lobsters to room temperature before broiling, and add a few minutes to the broiling time if they are cold.
- You can freeze the leftover lobster thermidor for up to 3 months in an airtight container. To reheat, thaw in the refrigerator overnight, then bake in a 375°F (190°C) oven for 15 to 20 minutes, or until heated through.
Nutrition Facts
The following nutrition facts are based on one serving of lobster thermidor, using the ingredients and amounts listed in this recipe. The actual values may vary depending on the products and brands you use.
- Calories: 535
- Fat: 32 g
- Saturated fat: 18 g
- Cholesterol: 239 mg
- Sodium: 1,016 mg
- Carbohydrates: 19 g
- Fiber: 1 g
- Sugar: 5 g
- Protein: 38 g
Disclaimer
This article is intended for informational and educational purposes only and does not constitute medical or nutritional advice. Please consult your doctor or dietitian before making any dietary changes or following any specific diet plan.
This article may contain allergens, such as shellfish, dairy, gluten, or alcohol. Please check the labels of the ingredients and products you use.