Decadent Lobster Thermidor

Lobster Thermidor is a luxurious French dish that exudes elegance and sophistication, perfect for special occasions or when you want to treat yourself to a restaurant-quality meal at home. With tender lobster meat enveloped in a creamy, flavorful sauce, topped with a golden layer of Parmesan cheese, this dish is the very definition of indulgence. Whether you’re hosting a romantic dinner or celebrating a festive gathering, Lobster Thermidor is sure to impress.

The first time I tried Lobster Thermidor was at a small seaside bistro, and the creamy richness of the dish left a lasting impression. Recreating it at home seemed daunting until I discovered how approachable the recipe can be. This version keeps all the elegance of the original while being straightforward enough for home cooks to handle. The combination of fresh lobster, a hint of mustard, and creamy sauce finished with a broiled cheese topping is pure bliss on a plate.

Why You’ll Love This Recipe

• Decadent and Elegant: Impress your guests or loved ones with a dish that looks and tastes gourmet.
• Rich and Creamy Sauce: The reduction of fish stock, white wine, and cream creates a luscious sauce.
• Easy Yet Impressive: Surprisingly simple steps for such an elegant dish—great for both beginners and experienced cooks.
• Perfect for Special Occasions: Whether it’s a romantic dinner or a holiday celebration, Lobster Thermidor adds a touch of sophistication to any meal.

Ingredients

• 675 grams (1.5 pounds) cooked lobster (halved lengthwise)
• 1 shallot, finely chopped
• 60 ml (¼ cup) white wine
• 2.5 ml (½ teaspoon) hot English mustard
• 15 ml (1 tablespoon) fresh lemon juice
• 25 grams (¼ cup) freshly grated Parmesan cheese
• 28 grams (2 tablespoons) butter
• 325 ml (1⅜ cups) fresh fish stock
• 60 ml (¼ cup) heavy cream
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste

Directions

1. Prepare the Lobster:
   • Halve the cooked lobster lengthwise, carefully removing the meat from the claws, tail, and head. Cut the lobster meat into bite-sized pieces and set aside. Keep the empty shells for serving.
2. Cook the Shallots:
   • In a large skillet, melt 28 grams (2 tablespoons) of butter over medium heat. Add the finely chopped shallot and cook until it softens, about 2-3 minutes.
3. Make the Sauce:
   • Pour in 325 ml (1⅜ cups) of fresh fish stock, 60 ml (¼ cup) white wine, and 60 ml (¼ cup) heavy cream. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until the sauce is reduced by half, about 5-7 minutes.
4. Flavor the Sauce:
   • Stir in 15 ml (1 tablespoon) lemon juice, 2.5 ml (½ teaspoon) hot English mustard, and chopped parsley. Season with salt and freshly ground black pepper to taste.
5. Prepare for Broiling:
   • Preheat the oven’s broiler to a high setting, placing the rack about 6 inches from the heating element.
6. Stuff the Lobster Shells:
   • Arrange the lobster shells on a broiling pan or baking sheet. Spoon the lobster meat back into the shells. Pour the sauce over the lobster, making sure to coat it well. Sprinkle the top with 25 grams (¼ cup) of freshly grated Parmesan cheese.
7. Broil to Perfection:
   • Place the pan under the broiler for about 3-4 minutes or until the cheese is golden brown and bubbling. Keep a close eye to prevent burning.
8. Serve Immediately:
   • Remove from the broiler and serve hot, garnished with extra parsley if desired.

Notes

• Fish Stock Tip: If you don’t have fresh fish stock, you can use a high-quality store-bought version, or substitute with a mild vegetable broth for a lighter flavor.
• Add a Touch of Spice: If you enjoy a little heat, consider adding a pinch of cayenne pepper to the sauce for an extra kick.
• Airy Bread Crumbs Option: Some variations include a sprinkle of fine bread crumbs mixed with the Parmesan for added texture and crunch.
• Perfect Pairing: Serve Lobster Thermidor with a side of crusty French bread to soak up the sauce or alongside a fresh green salad for balance.