Lobster Thermidor Recipes

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Lobster Thermidor image

Lobster Thermidor is a French dish that features a rich and luxurious sauce made of a bechamel, heavy cream, and egg yolks.

Provided by Hank Shaw

Categories     Entree     Dinner

Time 1h3m

Number Of Ingredients 22

For the Lobster:
2 (1 1/2- to 1 3/4-pound) live lobsters
1/2 cup olive oil
For the Béchamel Sauce:
3 tablespoons butter
2 tablespoons all-purpose flour
1/3 cup lobster stock
2/3 cup milk
Salt, to taste
Freshly ground black pepper, to taste
Pinch of nutmeg
For the Thermidor:
3/4 cup white wine
2 tablespoons dry sherry
2/3 cup lobster stock
1 shallot, finely chopped
1 tablespoon fresh tarragon, chopped
1/2 cup heavy cream
1 large egg yolk
3/4 teaspoon dry mustard
Salt, to taste
Garnish: sweet or hot paprika


  • Gather the ingredients. Preheat the oven to 400 F.
  • With a sharp chef's knife, split each live lobster in half lengthwise, starting with the head and working the knife back toward the tail. When you begin at the head end, the process kills the lobster instantly .
  • Brush the lobster with the olive oil and bake for 15 minutes.
  • Remove the lobster from the oven and let it cool.
  • Gather the ingredients.
  • In a small skillet or saucepan, make a roux by melting the butter over medium heat and adding the flour, 1 spoonful at a time, mixing vigorously.
  • Continue cooking and whisking until the roux is blonde or caramel in color, about 3 to 4 minutes.
  • Add the stock and whisk well to combine.
  • Let the mixture come to a simmer, about 2 minutes, then slowly add the milk, whisking continuously.
  • After the mixture has simmered again-about 2 more minutes-add some salt and pepper to taste and then the nutmeg. Be mindful of not letting the béchamel boil. Remove from the heat and set aside.
  • Gather the ingredients.
  • With the help of a fork, remove the meat from all parts of the cooled lobster. Reserve the empty lobster shells (just the main body) for the dish.
  • Chop the lobster meat coarsely.
  • In a small frying pan over medium-high heat, add the wine, sherry, lobster stock, shallot, and tarragon. Boil it down until it is thick in consistency, almost like a glaze-about 10 minutes.
  • Add the béchamel sauce to the glaze, and stir well to combine.
  • In a separate bowl, mix the heavy cream with the egg yolk.
  • Slowly add about 1/2 cup of the béchamel-glaze mixture into the egg yolk and cream, stirring constantly. (By tempering the cream-egg mixture, you won't get scrambled eggs in your sauce.)
  • Pour the egg mixture into the pan with the rest of the béchamel-glaze.
  • Bring the sauce to a simmer over medium heat, but don't let boil. Add the dry mustard and some salt to taste.
  • Cook until the sauce is thickened-about 3 minutes- then remove from the heat.
  • Preheat the oven to 375 F. Add the lobster meat to the sauce and mix well.
  • Fill the empty lobster shells with the lobster Thermidor mixture, then place on a baking sheet (lined with parchment paper if you like) and bake for 5 to 8 minutes.
  • Sprinkle the top with a little paprika as a garnish. Serve and enjoy.

Nutrition Facts : Calories 642 kcal, Carbohydrate 14 g, Cholesterol 239 mg, Fiber 1 g, Protein 25 g, SaturatedFat 18 g, Sodium 736 mg, Sugar 5 g, Fat 51 g, ServingSize 2 lobsters (4 servings), UnsaturatedFat 0 g


Lobster Tails Thermidor image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 (6 to 8-ounce) packaged lobster tails, shell jumbo shrimp or prawns can be substituted
4 tablespoons butter, divided
1 small white onion, finely chopped
2 tablespoons all-purpose flour
Splash dry white wine or dry sherry
1/2 cup milk, eyeball it
1/3 cup grated white cheddar
1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay
2 tablespoons Parmesan
2 tablespoons bread crumbs
Lemon wedges, for garnish
Handful parsley leaves mixed with 2 cups baby greens, for plate garnish


  • Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.
  • Preheat your broiler to high.
  • Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.
  • Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.
  • To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves.


Lobster Thermidor image

This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.

Provided by EXCELUK

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 2

Number Of Ingredients 11

1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 ⅜ cups fresh fish stock
¼ cup white wine
¼ cup double cream
½ teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese


  • Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
  • Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
  • Preheat your oven's broiler.
  • Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
  • Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

Nutrition Facts : Calories 653 calories, Carbohydrate 13.5 g, Cholesterol 322.9 mg, Fat 28 g, Fiber 0.4 g, Protein 76.7 g, SaturatedFat 16 g, Sodium 2059.6 mg, Sugar 3.7 g


Lobster Thermidor image

The basis for Thermidor sauce is a traditional French bechamel, which is composed of a light roux with milk added to make a creamy sauce. This one is thicker than usual as it is used to make a filling. We suggest you make additional room for the Thermidor stuffing by pulling the crawlers or front legs from the head region of the lobster shells. Make sure you keep the tail and head portions of the shell intact while removing the meat, as the large half shells make an impressive presentation when stuffed.

Provided by Food Network

Categories     appetizer

Time 57m

Yield 4 servings

Number Of Ingredients 21

2 lemons, halved
1 onion, quartered
1 Bouquet Garni, recipe follows*
2 (1 1/2 to 1 3/4-pound) live Maine lobsters
2 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons cognac or brandy
3/4 cup milk
1/4 cup heavy cream
1/4 teaspoon salt, plus 1/8 teaspoon
1/8 teaspoon ground white pepper
1/2 cup finely grated Parmesan, plus 2 tablespoons
1 tablespoon dry mustard powder
1 tablespoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped parsley, plus additional for garnish
1 bay leaf
1 small sprig fresh thyme
3 sprigs fresh parsley
1/2 teaspoon black peppercorns


  • Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside.
  • Bring a pot of salted water containing the lemons, quartered onion, and bouquet garni to a boil. Add the lobsters and cook until red and firm, 8 to 10 minutes. Transfer the lobsters to an ice bath to stop the cooking process.
  • When the lobsters are cool enough to handle, cut in half lengthwise with a heavy sharp knife and carefully extract the tail meat. Remove the large claws from the body and gently crack with the back of a heavy knife to extract the meat. Gently pull the front legs from the shell and discard. Dice the tail meat and claw meat and set aside.
  • Place the halved lobster shells on a baking sheet, cut sides down, and roast until dry, 5 to 6 minutes. Let cool on the baking sheet.
  • Melt the butter in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and whisk to combine. Cook, stirring constantly with a heavy wooden spoon to make a light roux, about 2 minutes. Add the cognac and cook, stirring, for 10 seconds. Add the milk slowly, stirring constantly to incorporate. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes. Slowly add the cream, stirring constantly, until all is incorporated. Cook, stirring, over medium heat for 1 minute. (The mixture will be very thick.) Add the salt and pepper and stir well.
  • Remove from the heat and stir in 1/2 cup of the cheese, the mustard, tarragon, and parsley. Fold in the lobster meat. Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet. Sprinkle the top of each lobster with a portion of the remaining cheese and broil until the top is golden brown, 5 minutes.
  • Place 1 lobster half on each of 4 large plates, garnish with additional parsley, and serve immediately.
  • Place the bay leaf, thyme, parsley sprigs, and peppercorns in the center of a 6-inch square piece of cheesecloth or a large paper coffee filter. Draw up the sides to form a pouch and tie with kitchen twine or unflavored dental floss.


Lobster Thermidor image

Categories     Milk/Cream     Egg     Mushroom     Broil     Lobster     Boil     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

2 (1 1/2-lb) live lobsters
1/2 stick (1/4 cup) unsalted butter
1/4 lb mushrooms, trimmed and thinly sliced
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons medium-dry Sherry
1 cup heavy cream, scalded
2 large egg yolks


  • Plunge lobsters headfirst into an 8-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
  • When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells.
  • Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add lobster meat, paprika, salt, and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes.
  • Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently.
  • Preheat broiler.
  • Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side.
  • When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.


Lobster Thermidor image

Make and share this Lobster Thermidor recipe from Food.com.

Provided by Tonkcats

Categories     Lobster

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons onions, chopped
1/2 cup mushroom, sliced
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup cream
1/2 cup chicken broth
1/2 teaspoon Worcestershire sauce
1 egg yolk
1 tablespoon sherry wine
2 cups lobsters, cooked, in pieces


  • Heat oven to 450 degrees.
  • Saute onion and mushrooms in butter.
  • Blend in flour and seasonings.
  • Cook over low heat until bubbly.
  • Remove from heat and stir in cream, chicken broth and Worcestershire sauce. Bring to boil, stirring constantly.
  • Boil 1 minute. Add egg yolk, flavoring and lobster.
  • Place mixture in shell of lobster or individual baking dishes and sprinkle with 3 tablespoons fine buttered cracker or dry bread crumbs.
  • Bake 5 minutes.

Nutrition Facts : Calories 126.5, Fat 10.8, SaturatedFat 6.6, Cholesterol 60, Sodium 206.7, Carbohydrate 3.7, Fiber 0.2, Sugar 0.5, Protein 1.8


Chef John's Lobster Thermidor image

I used a nice light sauce on this iconic special occasion dish--lobster thermidor--rather than the thick, cheesy sauce popular in the '80s. Lobster is sweet and rich tasting on its own, so the lighter sauce makes so much sense. And what's even better, you can prep these ahead of time and just pop them in the oven when your guests arrive!

Provided by Chef John

Categories     Seafood     Shellfish     Lobster

Time 1h

Yield 2

Number Of Ingredients 14

4 (4 ounce) lobster tails
3 tablespoons butter, divided
2 tablespoons minced shallots
Salt, to taste
1 ½ cups diced mushrooms
1 tablespoon all-purpose flour
2 tablespoons cognac or brandy
½ cup whole milk
2 tablespoons creme fraiche or heavy cream
1 tablespoon chopped fresh tarragon
Cayenne pepper, to taste
2 teaspoons fine dried bread crumbs
2 teaspoons freshly grated Parmigiano-Reggiano cheese
2 teaspoons melted butter


  • Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.
  • Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
  • Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.
  • Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.
  • Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.
  • Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.
  • Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.
  • Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.

Nutrition Facts : Calories 590.3 calories, Carbohydrate 13.8 g, Cholesterol 220.2 mg, Fat 35.3 g, Fiber 0.8 g, Protein 41.4 g, SaturatedFat 21.5 g, Sodium 1007.8 mg, Sugar 4.6 g


Seafood Thermidor image

"Here in the Midwest, lobster can be pricey, so I found this recipe that tastes like Lobster Thermidor but costs a lot less," shares Sandi Laskowski of Rapid city, South Dakota.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

2 tablespoons chopped onion
2 tablespoons butter, divided
3 tablespoons Homemade Cream-Style Soup Mix
1 teaspoon all-purpose flour
3/4 cup 2% milk
2 tablespoons white wine or chicken broth
1 teaspoon lemon juice
1/2 pound cod, haddock or orange roughy fillets, cut into 1/2-inch cubes
1/4 pound uncooked medium shrimp, peeled, deveined and cut into thirds
2 to 3 tablespoons shredded part-skim mozzarella cheese
1 tablespoon minced fresh parsley
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese


  • In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted. , Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden.

Nutrition Facts : Calories 365 calories, Fat 12g fat (7g saturated fat), Cholesterol 162mg cholesterol, Sodium 829mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 39g protein.


Next level lobster thermidor image

Enjoy lobster thermidor for a celebratory starter or luxurious main course. We've given the dish a makeover while retaining its original charm

Provided by Barney Desmazery

Categories     Dinner, Lunch, Starter

Time 1h30m

Yield Serves 2 as a main, 4 as a starter

Number Of Ingredients 11

2 cooked lobsters (about 500g each), defrosted if frozen, reserve the shell and scraps for the sauce (below)
chips or boiled baby potatoes and a green salad, to serve
25g butter
2 banana shallots or 3 small shallots, finely chopped
100ml white wine or vermouth
500ml fish stock
100ml double cream
1 tsp English mustard
½ lemon, juiced
handful of parsley leaves chopped (or use a mix of parsley, chervil, chives and tarragon)
30g finely grated parmesan


  • Snap the claws and smaller legs away from each lobster. Cut the main section in half lengthways using a large chef's knife, and scoop the contents of the head cavities into a bowl, then remove the dark vein from the tail meat and discard. Remove the tail meat, chop into large chunks and put in another bowl. Lay the empty shells cut-side up on a baking tray and set aside.
  • Crack the claws and knuckles, then pick out all the meat using a skewer or lobster pick. Roughly chop and add to the bowl with the tail meat. Put any shards of shell into the bowl with the head meat. Use a rolling pin to roll along the length of the small, spindly legs and push out the meat, then tip into the bowl with the claw and tail meat. Again, put any broken shells into the bowl with the head meat. The lobster can an be prepped up to a day before. Cover and chill the meat and broken shells until needed.
  • To make the sauce, heat the butter in a large saucepan over a medium heat and cook the shallots for 5-6 mins until soft and golden. Add the broken shells and head meat, then turn up the heat and cook for 2 mins more. Splash in the wine or vermouth and bubble for 2 mins to reduce. Pour over the stock and cream, bring to the boil, then continue to cook for 10-12 mins until the mixture has reduced and thickened. Turn the heat off and leave to cool slightly, then pour into another saucepan through a fine mesh sieve, pressing the shells and meat against the mesh with the back of a spoon to extract all the sauce. Stir in the mustard and lemon juice, then taste for seasoning. The sauce can be made the day before, covered and kept chilled.
  • Heat the grill to high. Spoon the claw and tail meat into the empty reserved shells. Reheat the sauce over a low heat until warmed through, if needed, then stir through the herbs. Spoon the sauce over the lobster meat in the shells, then sprinkle with the parmesan and put under the grill for 4-5 mins until the sauce is bubbling and the cheese lightly golden. Serve with chips or boiled small potatoes and a green salad.

Nutrition Facts : Calories 679 calories, Fat 46 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 2.6 milligram of sodium


Lobster Thermidor a La Julia Child image

From the master of French cooking herself! This looks like it is a TON of work (and money), but I can't even begin to imagine how delicious this must be. I am speechless after reading and typing this recipe! There is really no way that I could estimate the time on this.

Provided by ChipotleChick

Categories     Lobster

Time 2m

Yield 6 serving(s)

Number Of Ingredients 26

3 cups dry white wine
1 large onion, thinly sliced
1 medium carrot, thinly sliced
1 stalk celery, thinly sliced
6 sprigs fresh parsley
1 bay leaf
1/4 teaspoon thyme
6 peppercorns
1 tablespoon dried tarragon
3 (2 lb) live lobsters
1/2 lb sliced fresh mushrooms
1 tablespoon butter
1 teaspoon lemon juice
1/4 teaspoon salt
5 tablespoons butter
6 tablespoons flour
1 tablespoon cream
1 tablespoon dry mustard
2 egg yolks
1/2 cup whipping cream
1 pinch cayenne pepper
4 -6 tablespoons additional whipping cream
4 tablespoons butter
1/3 cup cognac
1/2 cup grated parmesan cheese or 1/2 cup swiss cheese
2 tablespoons butter, cut into pieces


  • Simmer all of the ingredients under Step 1 (except the lobsters!) in a large enameled or stainless steel pot for 15 minutes.
  • Bring to a rolling boil and then add the live lobsters.
  • You can tell when they are done because they are bright red and the long head-feelers can be pulled out pretty easily.
  • While the lobsters are steaming, stew the mushrooms over low to medium low heat in a covered saucepan with all of the other ingredients from Step 2 for 10 minutes.
  • When the lobsters are cooked, remove them from the kettle.
  • Pour the mushroom juices in the kettle (not the mushrooms!) lobster-juices pot and boil down rapidly until it is reduced to about 2 1/4 cups liquid.
  • Strain the liquid into a large saucepan and bring to a simmer.
  • Cook the first 2 ingredients from Step 3 slowly together in another saucepan.
  • Be sure not to brown it!
  • Remove from heat, and beat in the lobster-mushroom liquid.
  • Boil, stirring constantly, for 1 minute.
  • Drizzle the cream from step 3 on top of the sauce.
  • Split the lobsters in half, lengthwise, making sure to keep the shell halves intact.
  • Discard 'sand sacks' in the heads and intestines.
  • Rub 'lobster coral' and 'green matter' through a fine sieve into a 3 quart mixing bowl, and blend it into the ingredients from step 4.
  • Beat the lobster-mushroom sauce into this mixture in small spats.
  • Return the sauce to the pan, and, stirring with a wooden spoon, bring it to a boil.
  • Boil slowly for 2 minutes.
  • Thin out with step 5.
  • By now the sauce should be thick enough to coat a spoon pretty heavily.
  • Set aside, top filmed with a spoonful of cream.
  • Remove the meat from the lobster tails and claws, cut into 3/8 inch cubes.
  • Set the skillet with the butter from step 6 over medium heat.
  • When butter foam begins to dissipate, stir in the lobster meat and saute, stirring slowly, for 5 minutes, until the meat has turned a rosy color.
  • Pour the cognac in and boil for a minute or two, shaking the skillet, until the liquid has been reduced by half.
  • Preheat oven to 425°F.
  • Fold cooked mushrooms and 2/3 of the sauce into the skillet with the lobster meat.
  • Arrange the split lobster shells on a shallow roasting pan or fireproof serving platter.
  • Heap the lobster mixture into the shells, and cover with the remaining sauce.
  • Sprinkle with cheese and dot with butter (you can refrigerate it at this point to finish up later on).
  • Place in upper 1/3 of the oven for 10-15 minutes, until lobster is bubbling and sauce is a nice brown.
  • Serve immediately!

Nutrition Facts : Calories 936.6, Fat 43.5, SaturatedFat 24.8, Cholesterol 606.3, Sodium 1768.6, Carbohydrate 18.9, Fiber 1.7, Sugar 3.7, Protein 93.4


Schrafft's Lobster Thermidor image

In this French dish, the meat of the lobster is cooked in a creamy mustard sauce then returned to its shell for baking. This recipe is adapted from the version that was served at Schrafft's, an upscale chain of restaurants popular in the northeast in the first half of the twentieth century. Frank G. Shattuck opened its first location on Broadway in 1898. ''It was a much more genteel time then,'' his great-grandson Frank M. Shattuck said. ''Everyone wore hats and hand-made suits. And if you were a lady, it was safe to sit at the soda fountain and drink gin from a teacup.'' Frank M. has never been in the restaurant business; he is an actor and a tailor specializing in dashing $5,000 suits. One day in 1980 he went into the last remaining Schrafft's -- ''It wasn't really a Schrafft's, just a pizza place with a dirty old sign'' -- and made off with 2,500 recipes from the safe. ''I asked the guy if it was O.K. to take them, and he said yes, and a week later I sent him a bottle of Jack Daniel's.''

Provided by Jonathan Reynolds

Categories     dinner, project, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 cooked lobsters, about 1 1/4 pounds each
6 tablespoons butter
1 minced shallot
1 tablespoon lemon juice, plus more to taste
3/4 teaspoons paprika
Pinch cayenne
Salt and pepper to taste
6 ounces small white button mushrooms, sliced
3 tablespoons flour
1 1/4 teaspoons powdered mustard
1 1/2 cups chicken stock or mild seafood stock, or a combination
2/3 cup heavy cream
1/2 cup grated Parmesan cheese


  • Preheat oven to 450 degrees. Split lobsters down the middle and remove and reserve meat from tail and claws. Discard everything from the head and remove the front legs, without detaching the cartilage that holds the head and tail together. Rinse and dry shells and set aside.
  • Cut reserved meat into 1/2-inch dice. Sauté in 2 tablespoons butter, add shallot, lemon juice, paprika and cayenne until warmed through. Season with salt and pepper. In another pan, sauté mushrooms in 2 tablespoons butter until tender.
  • Set aside mushrooms and lobster meat. Melt the remaining butter in the pan the lobster was cooked in. Stir in the flour and mustard and cook for 2 minutes. Slowly whisk in the stock, then the cream, stirring constantly, until thickened, about 5 minutes. Add the lobster and mushrooms and cook 2 more minutes. Season with salt, pepper and lemon.
  • Spoon mixture into the shells, sprinkle with cheese and bake until the cheese is lightly browned, 10 to 12 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 865, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 2 grams, Protein 105 grams, SaturatedFat 24 grams, Sodium 2761 milligrams, Sugar 5 grams, TransFat 1 gram


Lobster with Thermidor butter image

A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic

Provided by Barney Desmazery

Categories     Dinner, Main course, Starter

Time 30m

Yield Serves 2 as a main or 4 as a starter

Number Of Ingredients 11

2 cooked lobsters
150ml dry white wine
1 shallot , very finely chopped
handful tarragon leaves, chopped
handful parsley leaves, chopped
1 tsp Dijon mustard
juice 1⁄2 lemon
pinch paprika
dash Tabasco sauce
5 tbsp parmesan , finely grated
140g butter , softened


  • First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.
  • Snap away the claws from the lobster. Using a large chef's knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.
  • Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

Nutrition Facts : Calories 419 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 24 grams protein, Sodium 1.62 milligram of sodium

More about "lobster thermidor recipes"

lobster-thermidor-ricardo image
2012-08-22 With the rack in the highest position, preheat the oven’s broiler. In a bowl, combine the lobster meat and claws with the sauce. Adjust the …
From ricardocuisine.com
5/5 (40)
Total Time 45 mins
Category Main Dishes
Calories 345 per serving
  • In a small saucepan, sauté the shallot in the butter. Add the flour and cook for about 1 minute. Add the cream and milk and bring to a boil, stirring constantly with a whisk. Simmer for about 2 minutes.
  • Remove the lobster claws and shell them without damaging the meat. Cut the body of the lobster in half from head to tail. Remove the meat and cut into cubes. Clean the shells. You will need eight half-shells. Place on a baking sheet, cut side up. Set aside.

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2017-12-25 Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside. Bring a pot of salted water containing the lemons, …
From cookingchanneltv.com
5/5 (1)
Category Appetizer
Servings 4
Total Time 57 mins

2017-12-13 Lobster Thermidor is a French dish made with lobster meat in an egg yolk and cream custard, often served in the lobster shell. Thermidor was the name of a month in a calendar created during the French Revolution. More on the history of the dish on Wikipedia. I made some changes to the basic dish, mostly to make it simpler. I’ve seen recipes ...
From wednesdaynightcafe.com

2015-05-10 This is The Bald Chef’s recipe for Lobster Thermidor. Take a pair of Poultry Shears and cut the belly shell of your 5 8oz Lobster Tails, right down the middle. Drip the 2 Tablespoons Olive Oil on the belly section of the Lobster Tails and place them in a pre heated oven at 400 deg. for 15 minutes. Remove the Lobster Tails from the oven to cool.
From baldchef.com

Lobster Thermidor. Preheat fan oven to 200 degrees Celsius. Place oven rack at the highest point possible in the oven for you to bake your lobsters. Place butter in a small saucepan and gently sauté the shallot until soft. Add wine and cook until almost all the liquid has evaporated. Add cream stirring well to combine.
From fergusonaustralia.com

1. In a large bowl, combine lobster meat, celery and onion mix, parsley, lemon juice, mayonnaise, Old Bay, garlic, and Dijon mustard. Mix to combine and set aside. 2. Mix 2 cups of kosher salt with 2 to 3 tablespoons of water to reach the consistency of wet sand. Place in middle of air fryer's black tray and set aside. 3.
From heb.com

2013-09-24 1 glass of white wine. 1 glug double cream. 1 handful of chopped parsley. little bit of grated gruyere cheese. I defrosted the lobsters in the fridge overnight. Then I removed meat from shell – watch our video master-class on lobsters – cut into chunks and put back in the clean shells. Then softened the finely chopped shallot in the butter ...
From jamieoliver.com

Heat over medium heat, whisking constantly, until thickened and the mixture reaches a temperature of 160F. Pay close attention to prevent curdling. Whisk the custard mixture into the cream mixture (large pot) and then add the lemon juice, parsley and salt and pepper, to taste. Add the lobster meat and stir to coat.
From sugarspiceandglitter.com

Directions Step 1 Bring a large pot (at least 10 quarts) of water to a boil over medium-high. Add lobsters. Cover and cook, adjusting heat as needed to maintain a low simmer. Cook until lobster...
From foodandwine.com

Preheat the grill to its highest setting. Place the lobster shells onto a large baking tray and set aside. Heat half of the butter in a frying pan over a medium heat until foaming. Fry the shallots...
From bbc.co.uk

2009-08-06 1 Tbsp. dry mustard 2 egg yolks 1/2 cup whipping cream 4 to 6 Tbsp. more whipping cream Pinch cayenne pepper 4 Tbsp. butter 1/3 cup cognac 1/2 cup grated Parmesan or Swiss cheese 2 Tbsp. butter , cut into bits Directions Steaming the lobsters: Simmer wine, water, vegetables, herbs, and seasonings in the kettle for 15 minutes.
From oprah.com

2008-12-03 1. Fill large deep pot with enough salted water (1 tbsp/15 mL salt per 4 cups/1 L water) to completely cover lobsters; bring to full rolling boil. Grasp back of each lobster; plunge headfirst into water. Cover and return to boil. Reduce to bubbly simmer; cook for 10 minutes or until lobster is bright red and small leg comes away easily when ...
From canadianliving.com

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. Note… When the Lobster Thermidor is made according to this recipe it will run outside of the lobster shells.
From lobsteranywhere.com

2021-06-17 Save Recipe. In this classic seafood recipe, lobster is combined with a béchamel sauce flavored with wine, shallots, tarragon, and mustard. The mixture is placed back into the lobster shell and topped with Parmesan cheese. There is controversy over just which chef invented Lobster Thermidor, but this recipe, credited to Tony Girod, the chef at ...
From thespruceeats.com

2018-05-10 How to Make Lobster Thermidor Prep the Lobsters Prepare Pot of Water – Fill a large pot with enough water to cover the lobsters. Boil Water – Bring the water to a rolling boil (water boiling rapidly with loads of bubbling). (Photo 1) Add Lobsters – Gently place the lobsters in the boiling water, head first.
From africanbites.com

Directions. Prepare a large bowl of ice water. Set aside. In an 8 quart or larger stockpot, add peppercorns, tarragon sprigs, 1/2 cup celery, 1/2 cup carrot, 2 cups onion, white wine, and 2 cups water. Squeeze a lemon half over pot and add as well. Cover pot and bring to a boil over high heat, reduce to a simmer, and cook for 10 minutes.
From emerils.com

2021-01-04 Add 1/4 teaspoon mustard powder to 120 ml cream. Stir until there are no more lumps. Add the mustard-infused cream to the shallots as soon as most of the wine has evaporated. Add the reserved lobster drippings from the oven dish to the sauce. Allow the cream to reduce over medium heat, stirring regularly.
From stefangourmet.com

Place on a rimmed cookie sheet and bake for 15-20 mins until lobster meat is cooked through. Set aside and allow to cool. Meanwhile, melt 1 tablespoon of butter in a large sautee pan, then add shallots and cook until translucent, add mushrooms and cook until they release their juices. Add sherry, and cook until reduced by a third. About 2 mins.
From entertainingwithbeth.com

2021-04-09 Add the lobster and cook for about 8 to 10 minutes. When the lobster turns red and firm, take it out and put it in an ice bath. When the lobster is cool, use a knife to cut it lengthwise and remove the tail meat. Remove the claws and break gently to get the meat. Gently pull the forelegs out of the housing and discard.
From mualobster.com

2018-01-24 Instructions. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell. For the sauce, put the …
From downtonabbeycooks.com

2021-12-26 Remove from the heat and stir in three-quarters of the cheese and the cayenne pepper. Then mix in all the meat from the lobster until it is well coated in the thermidor sauce. Season to taste with salt and black pepper. Pile the meat back in the shell, sprinkle over the remaining cheese, and place under a hot broiler for 5 to 10 minutes, until ...
From leitesculinaria.com

Chop the lobster meat into bite sized pieces and set aside. Melt the butter in a large skillet. Add the shallots and garlic to the butter, cooking for 1 minute. Add the flour and whisk to combine. Stir in the cognac and cook for a few seconds. Slowly add the milk and cook until slightly thickened. Add the cream, salt and pepper.
From thesuburbansoapbox.com

Preparation: Classic Lobster Thermidor recipe. 1. Simmer the white wine in a pot with vegetables, seasoning and water for 15 minutes. 2. Bring to the boil and put in the live lobsters. Cover and boil for 20 minutes. Then remove the lobsters. 3. Cook the mushrooms gently with a tablespoon of butter, lemon juice and salt in a small saucepan, covered, for 10 minutes. 4. Add …
From eatwell101.com

2019-05-13 In a small saucepan over low/medium heat, melt 1 tablespoon butter and saute sliced mushroom and 1 teaspoon lemon juice until soft. Add 3/4 of seafood stock to the mushroom, bring to boil then simmer for 10-15 minutes to reduce into half. Whisk 1 egg yolk with half a tablespoon powdered mustard and heavy cream.
From howdaily.com

2020-08-07 Pre-heat oven to 425 degrees F. Place empty lobster shells on the roasting rack, or scrunched up aluminum foil to hold stable and upright. Add still-warm lobster mixture to lobster shells, and top with remainder of grated cheese. Place lobsters in the oven for 8-10 minutes, or until nicely browned on top.
From gidneyfisheries.ca

Stir the lobster meat into the sauce, with the tomalley and any roe if you wish, then divide the mixture equally between the cleaned half-shells. Sprinkle with the remaining cheese, slide under the grill, then cook for 3-4 minutes until golden and bubbling. Serve with new potatoes and a …
From deliciousmagazine.co.uk

The liquid should reduce. Final assembly: 9) Preheat oven to 425 degrees. In a large pan or bowl, mix together the mushrooms, lobster sauce and lobster meat. 10) On a baking sheet, place the 4 lobster shell halves down and wrap the bottom part of the shell with tin foil. This will help them the shelves stay in place.
From littleferrarokitchen.com

Using a large heavy knife and/or kitchen shears, cut the lobster body in half lengthwise. Carefully remove rail meat and set aside with claw meat. Clean out the shells, rinse with water, and dry thoroughly. Once dried, add the shells to a rimmed, wax paper-lined baking sheet. Roughly chop tail and claw meat into 1/2 inch pieces.
From lukeslobster.com

Recipe tips How-to-videos Method Preheat the grill to a medium heat. Cut the lobster in half and remove the meat from the claws, tail and head. Set aside. Chop …
From bbc.co.uk

Preheat the grill to a medium heat. Cut the lobsters in half and remove the meat from the claws and tail. Chop the meat into pieces and place back into the shell. To make the sauce, place the garlic butter hearts into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil.
From seafoodbysykes.com

Recipes; Lobster Thermidor; Lobster Thermidor. Rating: 4.5 stars. 2 Ratings. 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 2 Ratings 2 Reviews To save time, buy fresh lobster tails and have them steamed at the store. If using whole lobster, reserve the shells to cook the meat in, and use the body and claw shells …
From myrecipes.com

1. To cook the lobster, bring a large pot of water to the boil. Add enough salt to taste like sea water and half the amount of sugar. salt. sugar. 2. Drop the lobsters into the water for 3 minutes, remove and plunge directly into heavily iced water. Leave the lobsters to cool for 5 minutes before removing from the water.
From greatbritishchefs.com

Cut the lobster meat into bite-sized pieces. Clean out the body shells and reserve. Step 2 of 5 To prepare the sauce, melt the butter in a small saucepan over medium-low heat. Add the shallots and cook about 2 minutes, until softened. Add the wine and boil for 2-3 minutes to reduce the liquid by about half. Step 3 of 5
From woolworths.com.au

Split rocklobster in half, clean, remove flesh from shell and cut into large cubes. Set meat and shell aside. Step 4. Preheat overhead grill to high. Step 5. Return sauce to a low heat and stir until hot. Whisk remaining butter into sauce, piece by piece, and stir herbs through. Step 6.
From manettas.com.au

2012-10-13 Before starting this Lobster Thermidor recipe, make sure you have organised all the necessary ingredients. 2. Cut the shallots into thin slices. 3. In a saucepan, melt a knob of butter. 4. Sweat the shallots for a few seconds. 5. Add the …
From meilleurduchef.com

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