Classic French Lobster Thermidor Recipe

Ingredients

  • 2 whole lobsters, about 1.5 pounds each
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 2 egg yolks
  • 1 cup Gruyère cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Dijon mustard
  • 1/2 cup fresh breadcrumbs
  • 2 tablespoons grated Parmesan cheese

Steps and instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, boil the lobsters for 15 minutes, then transfer to a cutting board and let cool.
  3. While the lobsters are cooling, heat the olive oil in a large skillet over medium heat.
  4. Add the chopped onion and minced garlic to the skillet, season with salt and pepper, and cook until the onion is translucent.
  5. Add the white wine to the skillet, bring to a boil, and cook until the wine is reduced by half.
  6. Stir in the heavy cream, then reduce the heat to low.
  7. In a small bowl, whisk the egg yolks, then gradually whisk in a little of the hot cream mixture to temper the yolks. Pour the tempered yolks back into the skillet, stirring constantly.
  8. Add the Gruyère cheese, parsley and Dijon mustard to the skillet and stir until the cheese is melted. Remove the skillet from heat and set aside.
  9. Once the lobsters have cooled, cut them in half lengthwise. Remove the meat from the claws and tails, cut it into bite-sized pieces, and add it to the skillet.
  10. Stir the lobster meat into the sauce, then spoon the mixture back into the lobster shells.
  11. In a small bowl, combine the breadcrumbs and Parmesan cheese, then sprinkle this mixture over the stuffed lobster shells.
  12. Place the stuffed lobster shells on a baking sheet and bake in the preheated oven for 15 minutes, or until the topping is golden brown and crispy.
  13. Remove from the oven and serve hot.

Tools for making

  • Large pot - For boiling the lobsters.
  • Cutting board - To safely cut and handle the cooked lobsters.
  • Skillet - To cook the onion, garlic, and sauce mixture.
  • Whisk - For whisking the egg yolks and combining the ingredients in the skillet.
  • Baking sheet - To place the stuffed lobster shells in the oven.

Recipe variations

  • Use a different type of seafood, such as shrimp or crab, instead of lobster.
  • Replace the Gruyère cheese with another type of cheese, such as cheddar or Parmesan.
  • Add cooked bacon or pancetta to the sauce for added flavor.
  • Add some chopped fresh herbs, such as tarragon or chives, to the sauce for a different taste.
  • Instead of using breadcrumbs, try using crushed crackers or panko for a crispy crust.
  • Make it gluten-free by using gluten-free breadcrumbs or substituting with crushed gluten-free crackers.
  • For a lighter version, substitute some or all of the heavy cream with half-and-half or milk.
  • Add a splash of brandy or cognac to the sauce for a touch of elegance.
  • Make it vegetarian by using a plant-based alternative, such as tofu or tempeh, instead of lobster.
  • Experiment with different seasonings, such as paprika, cayenne pepper, or Old Bay seasoning, to add some extra spice.

Recipe overview

Lobster Thermidor is a classic French dish that's perfect for a special occasion or a refined dinner. This luxurious recipe pairs tender lobster with a creamy, cheesy sauce, all topped off with a crispy breadcrumb topping. While it may seem complex, we've broken down the steps to make it manageable even for beginners. In this recipe, we first boil the lobsters and then sauté onions and garlic for the base of our sauce. The sauce also incorporates robust Gruyère cheese and dry white wine, which is reduced for a concentrated flavor. The lobster meat is then tossed in this rich sauce, returned to its shell, and topped with a Parmesan breadcrumb mixture. A quick bake in the oven gives a delightful crunchy topping to contrast the creamy lobster beneath. Overall, you can expect a harmonious mix of flavors and textures in this Lobster Thermidor recipe. It's a dish that's sure to impress your guests and leave them asking for more. Enjoy this indulgent treat!

Common questions

  1. How long do I boil the lobsters for? Boil the lobsters for about 15 minutes.
  2. How do I know when the onion is translucent? The onion will appear translucent and slightly softened when cooked.
  3. What does it mean to temper the egg yolks? Tempering the egg yolks involves gradually adding a small amount of the hot cream mixture to the yolks while stirring constantly. This prevents the yolks from curdling when added to the hot mixture.
  4. Can I use a different type of cheese? While Gruyère cheese is traditional for Lobster Thermidor, you can experiment with other cheeses such as Swiss or Cheddar if desired.
  5. What should the topping look like when it's done baking? The topping should be golden brown and crispy when it's done baking.

Serving dishes and utensils

  • Large pot - for boiling the lobsters
  • Skillet - for cooking the sauce
  • Cutting board - for preparing the lobsters
  • Whisk - for whisking the egg yolks and cream mixture
  • Baking sheet - for baking the stuffed lobster shells
  • Spoon - for spooning the sauce into the lobster shells

Origin stories

Lobster Thermidor holds a prestigious spot in the annals of classic French cuisine, dating back to the 19th century. Its name was inspired by the month Thermidor in the French Revolutionary calendar, during which, in 1794, radical leader Maximilien Robespierre was overthrown. A play named "Thermidor" was opening in Paris in 1891, and the famous seafood restaurant Maison Maire created the rich and indulgent lobster dish for the occasion. The play didn't endure, but the delicious lobster dish certainly did, and it continues to be a beloved delicacy in fine dining restaurants around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.