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Lobster Thermidor

Creamy, sweet, and nutty lobster meat stuffed into lobster shells, sprinkled with cheese, and baked to perfection. It makes a fancy main course without paying a hefty price. Perfect for weekend date night or any special occasion.
Course Main
Cuisine French
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 2
Calories 504kcal
Author Imma


  • 2 lobster tails, or one 1½-2-pound lobster
  • 4 tablespoons butter, divided in half
  • ½ cup onion, finely chopped and divided in half
  • 1 teaspoon garlic, minced
  • tablespoons all-purpose flour
  • ¼ cup white wine
  • ½ cup milk
  • ¼ cup white cheddar, grated
  • ¼ cup parmesan, grated
  • 1 teaspoon Creole seasoning or paprika
  • 1 tablespoon lemon juice, freshly squeezed
  • ¼ cup breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges (for garnish)


  • Fill a large pot with enough water to cover the lobsters.
  • Bring the water to a rolling boil (water boiling rapidly with loads of bubbling).
  • 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.
  • Quickly remove the lobster from the boiling water and put them in a pot of cold water.
  • Carefully remove the lobster from the pot; you may use tongs and place it on a board or working surface.
  • 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.

Lobster Tails

  • Use kitchen scissors to cut open the tail's underside. Carefully remove lobster meat from the shells without destroying it. Reserve the shells as you will need them to cook the Lobster Thermidor.
  • Chop the lobster meat into bite-sized pieces and set aside until ready to use.
  • Preheat oven to 400℉/205℃.
  • Place a saucepan over medium heat, then add a tablespoon of butter, followed by the onions and garlic. Stir for about a minute.
  • Add chopped lobster meat, lightly season with Creole seasoning, and saute for about two minutes or until warmed through. Set aside.
  • 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 get rid of flour's raw taste.
  • 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.
  • Add about a tablespoon of sauce into the lobster shell, followed by lobster meat, sauce, and bread crumbs.
  • Bake for about 3-5 minutes or until heated through.
  • Remove your Lobster Thermidor from the oven and garnish it with lemon and parsley. Serve with salad or couscous.


  • 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.
  • 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.
  • If you can't find a decent shell to put the meat in, you can always stuff it in ramekins or pastry cups.
  • Remember, you want white wine (not red) for chicken, fish, and seafood.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 1lobster tail | Calories: 504kcal | Carbohydrates: 24g | Protein: 24g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 691mg | Potassium: 418mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1811IU | Vitamin C: 12mg | Calcium: 430mg | Iron: 2mg