Name: lobster thermidor recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: French
Ingredients: Live Lobster: 1.5-2 pounds; Butter: 2 Tablespoons Shallots:; Garlic: 2 cloves, minced; Flour: 2 Tablespoons; Cognac or Brandy: 1/4 cup; Milk: 1 cup; Heavy Cream: 1/2 cup; Parmesan Cheese: 1/4 cup, grated; Gruyère Cheese: 1/4 cup, grated; Dry Mustard Powder: 1 teaspoon; Fresh Tarragon: 3 Tablespoons, chopped

I love seafood, and lobster is my favorite. The Lobster Thermidor is a dish that stands out. It’s a French classic from 1894. Just thinking about it makes me excited.

The dish has tender lobster in a creamy sauce. It’s made with cognac, mustard, and melted cheese. It’s perfect for special occasions.

Lobster Thermidor is a treat you can make at home in under an hour. The key is cooking the lobster right and making the sauce just right. It’s great for dinner parties or a fancy meal for yourself.

Introduction to My Favorite Comfort Dish

I love French cuisine and have tried many dishes. But Lobster Thermidor is my favorite. It’s creamy and luxurious, perfect for special times or when I want a comforting meal.

What Is Lobster Thermidor?

Lobster Thermidor is a French dish that’s both decadent and delicious. It uses fresh lobster meat in a creamy sauce. The lobster is poached, then mixed with a sauce made of béchamel, shallots, white wine, and Dijon mustard.

The mixture goes back into the lobster shell, topped with cheese. It’s then baked until it’s golden and bubbly.

A Brief History of the Recipe

Lobster Thermidor started in the late 19th century. It was first made in 1894 at Maire in Paris. It was for the opening of Victorien Sardou’s play “Thermidor.”

The name likely honored the Thermidorian Reaction of the French Revolution. Since then, it’s a classic in French cuisine. It’s often served at special occasions and is a favorite creamy shellfish entrée.

Ingredients You’ll Need

To make the perfect lobster thermidor, start with top-notch, fresh ingredients. This classic fancy dinner party dish needs a few key parts for its creamy, rich taste.

Fresh Lobster vs. Frozen

For the best taste, use fresh live lobster if you can. Fresh lobster meat is unmatched in sweetness and flavor. But, if fresh lobster is hard to find, high-quality frozen lobster tails or meat will still give great results.

Other Essential Ingredients

You’ll also need:

Butter
Shallots
Garlic
Flour
Cognac or brandy
Milk
Heavy cream
Parmesan cheese
Gruyère cheese
Dry mustard powder
Fresh tarragon
Fresh parsley

For the sauce, you’ll need fish stock, white wine, and English mustard. With these classic lobster preparations, you’re set to make a decadent lobster thermidor. It’s sure to wow at your next fancy dinner party.

Ingredient	Quantity
Live Lobster	1.5-2 pounds
Butter	2 Tablespoons
Shallots	2 Tablespoons, minced
Garlic	2 cloves, minced
Flour	2 Tablespoons
Cognac or Brandy	1/4 cup
Milk	1 cup
Heavy Cream	1/2 cup
Parmesan Cheese	1/4 cup, grated
Gruyère Cheese	1/4 cup, grated
Dry Mustard Powder	1 teaspoon
Fresh Tarragon	3 Tablespoons, chopped
Fresh Parsley	3 Tablespoons, chopped

Preparing the Lobster

The key to a great Lobster Thermidor is in how you prepare the lobster. This seafood cooking method needs a careful touch. You want the lobster meat to be tender and juicy, ready to become a creamy, indulgent dish.

Cooking the Lobster

Start by cooking the live lobsters in a mix of white wine, water, veggies, and herbs. This takes about 20 minutes, until they turn bright red. Then, cool them in ice water to stop cooking and keep their texture.

Removing the Meat

After cooling, it’s time to get the lobster meat. Split the lobsters and remove the meat from claws and tail. Chop the meat into bite-sized pieces for the next steps. Also, clean and dry the empty shells for serving.

Or, you can have your fishmonger cook the lobsters for you. This saves time and lets you focus on the recipe’s next steps.

Making the Creamy Sauce

Creating the perfect creamy sauce is key to my Lobster Thermidor recipe. I start with a classic roux of butter and flour, whisking constantly to avoid lumps.

Then, I add lobster stock, milk, and heavy cream. The lobster stock adds deep flavor, while the dairy makes it creamy. I also add egg yolks and Dijon mustard for extra richness.

Essential Techniques for a Perfect Sauce

For a flawless butter-based sauce, patience and whisking are crucial. I simmer the mix, stirring constantly, until it thickens. A splash of Cognac adds a complex touch.

Choosing the Right Cheese

I finish with a mix of Parmesan and Gruyère cheeses. The Parmesan adds savory notes, and the Gruyère melts beautifully, creating a golden crust when baked.

With these steps and the right cheese, I make a creamy seafood sauce that pairs perfectly with lobster. The Lobster Thermidor dish is a true indulgence, perfect for any special occasion.

Mixing It All Together

Making a great Lobster Thermidor is all about mixing the right parts together. First, sauté the lobster meat in butter until it’s a lovely color. Then, reduce the cognac. After that, it’s time to mix everything together for the final touch.

Combining Ingredients

In a big bowl, mix the lobster meat with sautéed mushrooms and creamy sauce. Be gentle so each part keeps its unique taste and texture.

Stuffing the Lobster Shells

Fill the lobster shells with the lobster-mushroom-sauce mix. Make sure not to fill them too much. This step is important for a nice look and even filling. The lobster shells will then be ready for baking to get a golden, bubbly top.

Ingredient	Quantity
Lobster meat	2 pounds
Button mushrooms, diced	1/2 cup
Creamy sauce	1 cup
Grated Gruyère cheese	1/2 cup
Grated Parmesan cheese	1/4 cup

Assembling the lobster dish needs care and precision. By carefully mixing the lobster, mushrooms, and sauce, and then stuffing the shells, you make a dish that will wow your guests.

Baking to Perfection

Getting your Lobster Thermidor just right is key to its amazing taste. With a few easy tips, your baked lobster dishes will be golden, bubbly, and delicious.

Oven Temperature and Timing

Heat your oven to 425°F (218°C). This high heat will make the top golden brown. Put the stuffed lobster shells on a baking sheet, using foil to keep them steady if needed.

Bake the Lobster Thermidor in the oven’s top third for 10-15 minutes. It’s done when the cheese is melted and bubbly. Watch it closely to avoid it getting dry.

Tips for Achieving a Golden Top

Spread a lot of grated cheese, like Gruyère or Parmesan, over the lobster shells before baking. This makes the golden, bubbly crust.
Or, finish it under the broiler for 3-4 minutes. This quick heat will brown the top without drying out the inside.
Keep a watchful eye on the Lobster Thermidor while it’s under the broiler. It can go from golden to burnt in seconds.

With the right oven temperature, baking time, and a few tricks for the golden top, your Lobster Thermidor will be restaurant-quality. Enjoy the gourmet taste of your baking skills!

Serving Suggestions

After baking your Lobster Thermidor to perfection, it’s time to serve it. Choose simple, complementary side dishes. This lets the lobster’s rich, creamy flavors take center stage.

Side Dishes That Pair Well

Roasted baby potatoes: Their crisp outside and soft inside contrast nicely with the Lobster Thermidor.
Baked asparagus: Its bright, fresh taste cuts through the dish’s richness.
Crisp green salad: A light, tangy salad balances the meal.
Crusty French bread: Warm, crusty bread is great for soaking up sauce.

Presentation Tips for the Table

For an elegant gourmet meal presentation, place each Lobster Thermidor half on a warmed plate. Garnish with fresh parsley. Serve with lemon wedges for a touch of citrus in your lobster dinner pairings.

The beautifully presented lobster and simple sides make for a memorable dining experience.

Storing Leftovers

Enjoying Lobster Thermidor is a true culinary delight. But what do you do with leftovers? Don’t worry, I’ve got the best ways to store and reheat this gourmet seafood dish.

How to Store Lobster Thermidor

To keep the taste and texture of Lobster Thermidor, proper storage is key. After enjoying it, separate the leftover lobster meat from the creamy sauce. Store them in airtight containers in the fridge. This way, the dish stays fresh for up to 2 days.

Reheating Tips for Best Results

Avoid microwaving leftover Lobster Thermidor. High heat can ruin the sauce and make the lobster tough.
Preheat your oven to 350°F (175°C). Gently reheat the dish, covered with foil, for 10-15 minutes until it’s warm.
For the best flavor and texture, eat the leftover Lobster Thermidor within 24 hours of refrigeration.

By following these simple tips, you can enjoy the delightful taste of Lobster Thermidor even after the first meal. Enjoy your gourmet leftovers to the fullest!

Final Thoughts on My Lobster Thermidor Experience

Why I Love This Recipe

Lobster Thermidor is a dish that really gets me excited. It combines tender lobster, creamy sauce, and a golden cheese crust. It’s a mix that’s just heavenly.

Making this dish takes time and effort, but it’s all worth it. The flavors are perfectly balanced. The lobster’s sweetness pairs well with the savory sauce and the cheesy goodness.

This dish is a highlight of my cooking skills. It always wows my guests.

Special Occasions to Celebrate with Lobster Thermidor

Lobster Thermidor is perfect for special occasions. It’s great for birthdays, anniversaries, or holiday meals. This dish makes any meal feel extra special.

It’s a chance to show off my cooking skills. Sharing Lobster Thermidor with loved ones creates unforgettable memories.

FAQ

What is Lobster Thermidor?

Lobster Thermidor is a fancy French dish. It has cooked lobster meat in a creamy sauce. The sauce is flavored with wine, cognac, and mustard.

The lobster meat is then put back into its shell. It’s topped with cheese and broiled until it’s golden.

When was the Lobster Thermidor recipe created?

The recipe was made in 1894. It was to celebrate a play called “Thermidor” by Victorien Sardou at the Comédie Française in Paris.

What are the key ingredients in Lobster Thermidor?

You’ll need 1.5-2 pound live lobsters, butter, shallots, garlic, and flour. Also, cognac or brandy, milk, and heavy cream are important.

Parmesan and Gruyère cheese, dry mustard powder, tarragon, and parsley are also key. For the sauce, you’ll need fish stock, white wine, and English mustard.

Can I use frozen lobster for Lobster Thermidor?

Yes, you can use frozen lobster if fresh isn’t available. But fresh lobster is preferred.

How do I prepare the lobster for Lobster Thermidor?

Cook live lobsters in a mix of white wine, water, veggies, and herbs for 20 minutes. Then, cool them in ice water.

Split the lobsters lengthwise and remove the meat. Cut it into small pieces. Clean and dry the shells for stuffing.

How do I make the creamy Thermidor sauce?

Start by making a roux with butter and flour. Then, add lobster stock, milk, and cream slowly.

Add egg yolks, heavy cream, and mustard for extra richness. Use Parmesan for flavor and Gruyère for a golden top. Whisk constantly to avoid lumps and simmer until it coats a spoon.