Lobster Thermidor

Content… What Is It? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Serving and Storage Instructions FAQs What to Serve More Incredible Lobster Recipes to Try Conclusion

What is Lobster Thermidor?

Lobster Thermidor is a classic French dish created around 1880, usually served on special occasions. The lobster meat is boiled, removed, sauteed, then stuffed back into its shell and topped with a creamy sauce, typically white wine and milk. Then you sprinkle it with cheese and pop it in the oven for a beautiful oven-browned crust.

Recipe Ingredients

Truth be told, my cheesy Lobster Thermidor is one of those slow-meal specialties that takes some effort but is definitely worth it. So it’s really the kind of dish you’ll want to reserve for special occasions, like Valentine’s Day or Mother’s Day. But don’t you worry because I made this recipe as simple as possible with just the basic ingredients. 😉

1. Lobster – Whole lobster might be far-fetched and a little daunting. So you don’t need to use whole lobster for lobster thermidor; the tails also work fine.
2. Butter – What makes our dish fancy is the creamy and buttery flavor. It just won’t be the same without butter.
3. Garlic and Onion – I always prefer fresh garlic and onions because they yield a better flavor besides their exceptional aroma. They both add real depth of flavor to our Thermidor, thus, making it really savory and flavorful.
4. All-Purpose Flour – We’ll use it to thicken our sauce for a more concentrated flavor. Make sure to cook your roux well to eliminate the raw flour taste. Or you can make a cornstarch slurry. Unlike roux, a slurry is added at the end of the cooking process because it cooks quickly.
5. White Wine – I suggest using chardonnay because the fruity notes are exceptional without being too sweet. Its mild flavor makes it the best choice for any lobster dish with creamy, buttery sauces. Riesling and Sauvignon Blanc are excellent choices, too. You can use water or broth to replace the wine to make it an alcohol-free version.
6. Milk – The milk will make our sauce really creamy and decadent. You can use whole milk or evaporated milk for this yummy lobster recipe.
7. White Cheddar and Parmesan – Undeniably creamy and cheesy, these guys embody the best comfort food for the soul. You can use other types of cheese, such as Colby, Gruyere, and Gouda, because they have a smooth and creamy texture and melt nicely.
8. Creole Seasoning – Adding Creole Seasoning to any dish makes it better because it has the right blend of herbs and spices. 👌 Or simply add paprika, garlic powder, and onion powder if you don’t have Creole Seasoning at home. Use Italian Seasoning if you’re into more herby flavors.
9. Lemon Juice – Add a refreshing citrusy note to our fancy lobster thermidor with freshly squeezed lemon juice
10. Bread Crumbs – This one is optional. But I just love adding more texture to our creamy and velvety sauce.
11. Garnishes – Parsley and lemon wedges make our dish even fancier and festive, so let’s go all out with the garnishing to achieve our restaurant-quality dish. 🤩

How to Make Lobster Thermidor

Whole Lobster

• Prepare 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. Cover the pot with a tight-fitting lid, return to a boil as quickly as possible and start the timer. It should take about 7-8 minutes for 1½ pound lobster. Add 2-3 minutes per pound for each additional pound for extra-large lobsters.
• Drain and Shock – Quickly remove the lobster from the boiling water, then put them in a pot of cold water.
• Transfer to Working Surface – Carefully remove the lobster from the pot; you may use tongs and place it on a board or working surface.
• Remove the Meat – Carefully crack the lobster’s claw without tearing the meat, and then remove the meat. You can break it open with a rolling pin, mallet, or lobster cracker. (Photo 2)

Lobster Tails

• Remove Lobster Meat – Use kitchen scissors to cut open the tail’s underside. Carefully remove lobster meat from the shells without destroying it. Reserve the shells because you will need them to cook the Lobster Thermidor. (Photo 3)
• Chop and Set Aside – Chop the lobster meat into bite-sized pieces and set aside until ready to use. (Photo 4)
• Preheat the oven to 400℉/205℃.
• Saute Garlic and Onion – Place a saucepan over medium heat, then add about a tablespoon of butter, followed by the onions and garlic. Stir for about a minute. (Photo 5)
• Add the Lobster Meat and Set Aside – Add chopped lobster meat, lightly season with Creole seasoning, and saute for about two minutes or until warmed through. Set aside. (Photo 6)

The Final Phase

• Make a Roux – Heat the oil in a medium skillet over medium heat. Then add the onions, stir for about 30 seconds, and add flour. Stir again for about 1-2 minutes to eliminate the flour’s raw taste. (Photos 7-8)
• Deglaze – Gently add wine to deglaze, followed by the milk. Turn off the heat, then add cheese, Creole seasoning, lemon juice, salt, and pepper to taste. (Photos 9-10)
• Add Filling – Add about a tablespoon of sauce into the lobster shell, followed by lobster meat, sauce, and bread crumbs. (Photos 11-14)
• Bake for about 3-5 minutes or until heated through.
• Garnish and Serve – Remove your Lobster Thermidor from the oven and garnish it with lemon and parsley. Serve with salad or couscous.

Recipe Variations

1. Seafood Switch – Surprisingly, this recipe will work on any seafood, such as prawn, scallop, oyster, mussel, and even fish! 😉
2. Nutrient-Packed – You can make it more hearty and nutritious with the addition of fresh veggies like carrot, potato, celery, shallot, and mushroom.
3. Add Heat – A dash of cayenne and pepper flakes will elevate our dish, especially if you’re into spicy food. If that’s too boring for you, then tongue-flaming peppers, such as Scotch bonnets, jalapenos, serranos, and habaneros, will surely excite you.

Tips and Tricks

1. For every 1½ pound of lobster, the cooking time should be around 7-8 minutes. Add 2-3 minutes for each additional pound of an extra-large lobster.
2. You can cook the lobster meat and sauce separately, then assemble them the day you want to serve them. Just store them in the fridge covered, so all you have to do is pop them in the oven at dinner time.
3. If you can’t find a decent shell to put the meat in, you can always stuff it in ramekins or pastry cups.
4. Remember, you want white wine (not red) for chicken, fish, and seafood.

Serving and Storage Instructions

Lessen your workload by cooking the sauce and lobsters ahead of time. However, you’ll need to store them separately so the lobster doesn’t get soggy.

1. Store – Place the cooked lobster and sauce in separate airtight containers. It is much better to wrap the lobsters tightly with cling wrap and foil, especially if you intend to freeze them.
2. Refrigerate – Both cooked lobster and the sauce can be safely kept in the fridge for about 2-3 days. Same with the leftover lobster thermidor.
3. Freeze – To prolong the lobster’s shelf life, store it in the freezer for up to 2-3 months. However, I don’t suggest freezing the sauce because it has dairy. Freezing the sauce may cause it to separate and become gritty once thawed, so making the sauce the day you serve it is highly recommended.
4. Thaw: Defrost the lobster in the fridge overnight when ready to serve. You could skip the thawing part; however, you’ll need to add enough liquid to prevent the lobster from drying and add more cooking time to compensate for it being frozen
5. Reheat – Transfer your lobster thermidor to a baking dish along with the sauce and bake at 350℉/177℃ for 10-15 minutes in the oven. Or heat the lobster with the sauce on medium-low in a large covered saucepan for about ten minutes or until hot.

Note: Freezing leftover Lobster Thermidor is not advisable but doable. It can be frozen for up to two months, but note that the sauce may curdle. It’s still OK to eat, just not as pretty.

FAQs

What to Serve with Lobster Thermidor

We don’t want all these wonderful complex flavors to go to waste. So, to let them stand out more… we’ll go for more mellow but delicious side dishes to complement our fancy lobster thermidor, like these recipes below.

1. Corn on the Cob
2. Coconut Rice
3. Patti LaBelle’s Potato Salad
4. Moroccan Couscous
5. Flaky Homemade Biscuits

More Incredible Lobster Recipes to Try

1. Grilled Lobster Tail
2. Lobster Bisque
3. Red Lobster Cheddar Bay Biscuit
4. Lobster Mac and Cheese
5. Broiled Lobster Tail

 Conclusion

Lobster Thermidor is ideal for any special occasion because it’s just so elegant and surprisingly easy. What perfect moment do you plan on trying this recipe? Please comment below. ❤️