A Lobster Thermidor Recipe is a classic that deserves to be in your repertoire. It’s elegant and fancy and oh so delicious! It’s the perfect “special occasion” dish that will impress just about anybody! It’s a great one for Christmas Eve or even Christmas Day.
What to serve with Lobster Thermidor?
How do you make this Lobster Thermidor Recipe?
For a step-by-step video tutorial you can watch my video below.
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Here are some more special occasion recipes Easy Moules Frites, Chicken Pot Pie Recipe, or Strawberry Shortcake Cupcake Recipe!
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- Easy Moules Frites
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- Chicken Pot Pie Recipe
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- Easy Strawberry Shortcake Cupcakes Recipe
Beth’s Lobster Thermidor
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Prep Time: 30 mins - Cook Time: 30 mins
- Total Time: 1 hour
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Yield: serves 2 -
Category: Main -
Method: Bake -
Cuisine: French
Print Recipe
Pin RecipeDescription
A Lobster Thermidor Recipe is a classic that deserves to be in your repertoire. It’s elegant and fancy and oh so delicious! It’s the perfect “special occasion” dish that will impress just about anybody! It’s a great one for Christmas Eve or even Christmas Day.
Ingredients
- INGREDIENTS
- 2 8-0z Lobster Tails
- 1 tsp olive oil (5 ml)
- 1 tbsp butter (15 g)
- 2 shallots
- ½ cup (75 g) sliced mushrooms
- ¼ cup (60 ml) of sweet sherry
- 2 tbsp (30 g) butter
- 2 tbsp (15 g) flour
- ¾ cup (180 ml) of fish stock
- ¼ cup (60 ml) of heavy cream
- salt and pepper to taste
- 1 tbsp (15 ml) fresh tarragon
- 2 tbsp (11 g) freshly grated parmesan cheese
Instructions
- Preheat oven to 400F (200 C).
- Cut lobster tails up the center to expose the meat, with kitchen shears. Drizzle with olive oil. Place on a rimmed cookie sheet and bake for 15-20 mins until lobster meat is cooked through.
- Set aside and allow to cool.
- Meanwhile, melt 1 tbsp of butter in a large sautee pan, then add shallots and cook until translucent, add mushrooms and cook until they release their juices. Add sherry, and cook until reduced by a third. About 2 mins.
- At this point you could allow mixture to cool, refrigerate and store up to 2 days until ready to use.
- Cut the rest of the lobster’s underside tail shell, to remove and expose the full shell and remove the cooked meat. Remove the meat and save the shells for presentation. Roughly chop the meat into bite sized pieces and set aside.
- In a large skillet melt 2 tbsp of butter until foamy, add the flour and mix with a spoon until a smooth paste forms. Then slowly add the fish stock, whisking until a smooth sauce develops. Then add the mushroom mixture, and the heavy cream. Cook for 1 mins until thickened. Add the salt, pepper and tarragon. Then add the cooked lobster.
- Spoon the mixture back into the shells, top with cheese and broil until cheese and mixture bubbles.
- Serve in the shells, along with a tossed salad and crisp glass of Sancerre wine. Bon Appétit!
Keywords: lobster thermidor recipe, what to serve with lobster thermidor, lobster recipes
Oh my!!! Delicious!!!!