Name: Lobster Thermidor: A Classic French Delight
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: French
Ingredients: 2 whole lobsters (about 1.5 lbs each); 2 tablespoons butter; 1 shallot, finely chopped; 2 cloves garlic, minced; 1/4 cup water; 1/2 cup heavy cream; 1 teaspoon Dijon mustard; 1 teaspoon lemon juice; 2 tablespoons grated Parmesan cheese; 1/4 cup Gruyère cheese, shredded; Salt and pepper to taste; 1 tablespoon chopped parsley (for garnish)

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Why You’ll Love This Recipe

There are plenty of reasons why you’ll fall in love with Lobster Thermidor:

Luxurious & Decadent – The rich, creamy sauce and the indulgent combination of lobster and cheese make this dish feel like a true treat.
Impressive Presentation – Stuffed lobster shells are not only delicious but visually stunning, making this dish perfect for a dinner party or date night.
Balanced Flavors – The sweetness of lobster combined with the savory, tangy sauce and the richness of cheese creates a flavor profile that is truly satisfying.
Classic French Dish – Lobster Thermidor is a time-honored French recipe that adds an air of elegance to any occasion.
Quick and Easy – Despite its gourmet appeal, Lobster Thermidor is relatively easy to prepare, making it a great choice for both experienced cooks and beginners.

Ingredients

To make Lobster Thermidor, you’ll need the following ingredients:

2 whole lobsters (about 1.5 lbs each)
2 tablespoons butter
1 shallot, finely chopped
2 cloves garlic, minced
1/4 cup water
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons grated Parmesan cheese
1/4 cup Gruyère cheese, shredded
Salt and pepper to taste
1 tablespoon chopped parsley (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Follow these simple steps to create your Lobster Thermidor:

Step 1: Boil the Lobsters

Boil Lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook for 7–8 minutes until they turn bright red.
Cool the Lobsters: Remove the lobsters from the water and let them cool. Once cool enough to handle, split the lobsters in half lengthwise and remove the meat from the claws and tails. Chop the lobster meat and set aside. Clean out the lobster shells and set them aside for stuffing.

Step 2: Prepare the Sauce

Sauté Shallot and Garlic: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped shallot and minced garlic, and sauté for about 2 minutes until soft and fragrant.
Add Water and Reduce: Add 1/4 cup of water to the skillet and cook until the liquid reduces by half, about 2–3 minutes.
Add Cream and Seasonings: Stir in 1/2 cup of heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, salt, and pepper. Let it simmer for 3–4 minutes until the sauce thickens slightly.

Step 3: Combine Lobster Meat with Sauce

Add Lobster Meat: Stir in the chopped lobster meat and cook for another 2 minutes until the meat is heated through and coated in the creamy sauce.

Step 4: Stuff the Lobster Shells

Stuff the Shells: Spoon the lobster mixture back into the empty lobster shells, dividing it evenly between the two halves.
Top with Cheese: Sprinkle 2 tablespoons of grated Parmesan cheese and 1/4 cup of shredded Gruyère cheese over the top of the lobster mixture.

Step 5: Broil and Serve

Broil: Preheat the broiler and place the stuffed lobster halves on a baking sheet. Broil for 3–5 minutes, or until the cheese is melted, bubbly, and golden brown.
Garnish and Serve: Remove from the broiler and garnish with chopped parsley. Serve immediately.

Servings and Timing

Preparation Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 2 servings

Variations

Cheese Options: If you don’t have Gruyère, you can substitute it with Swiss cheese or even sharp cheddar for a different flavor.
Add a Dash of Spice: For a bit of heat, add a pinch of cayenne pepper or paprika to the sauce..

Storage/Reheating

Storage: Lobster Thermidor is best served immediately, but you can store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: To reheat, place the lobster halves on a baking sheet and warm them in a 350°F oven for 10 minutes, or until heated through.

FAQs

1. Can I use frozen lobster?

Yes, you can use frozen lobster tails, but make sure to thaw them completely before cooking. Fresh lobster is preferred for the best texture and flavor, but frozen is a fine alternative.

2. Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the fridge. When ready to assemble the dish, just reheat the sauce and add the lobster meat.

3. Can I serve Lobster Thermidor with a side?

Lobster Thermidor pairs beautifully with a variety of sides such as a crisp green salad, roasted vegetables, or mashed potatoes

4. Can I substitute the heavy cream with a lighter option?

You can substitute the heavy cream with half-and-half or whole milk for a lighter version, but the sauce may not be as rich and creamy.

5. Can I use other shellfish instead of lobster?

Yes, this recipe can also work with shrimp or crab meat, though the cooking time may vary slightly depending on the type of shellfish.

6. Can I make this recipe ahead of time?

While this dish is best served fresh, you can prepare the lobster mixture ahead of time and stuff the lobster shells just before broiling.

7. What can I use if I don’t have a broiler?

If you don’t have a broiler, you can bake the lobster at 375°F (190°C) for about 10–12 minutes until the cheese is melted and bubbly.

Conclusion

Lobster Thermidor is a truly decadent and elegant dish that combines the rich flavors of lobster, a creamy sauce, and a cheesy topping. Whether you’re preparing it for a special occasion or an indulgent dinner, this classic French recipe is sure to impress and delight. With its exquisite flavor and beautiful presentation, Lobster Thermidor is the perfect way to treat yourself or wow your guests!