Name: French Lobster Thermidor Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 2 live lobsters (1.5 pounds each); 4 tbsp unsalted butter; 2 shallots, finely chopped; 1 cup cremini mushrooms, sliced; ½ cup dry white wine; 1 cup heavy cream; ½ cup freshly grated Parmesan cheese; 1 tsp paprika; 2 tbsp fresh parsley, chopped; Salt and pepper to taste

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Introduction

French Lobster Thermidor is a classic, indulgent seafood dish featuring tender lobster meat in a rich, creamy sauce topped with melted Parmesan. Perfect for special occasions, this elegant recipe brings restaurant-quality flavors right to your kitchen.

Two cooked lobster tails rest side by side in a black baking pan on a white marbled surface. Each lobster tail is split and filled with white, tender lobster meat, topped with a creamy, yellow-butter sauce speckled with green parsley and tiny bits of crispy brown seasoning. Lemon wedges are placed around the lobsters, adding a bright yellow contrast. The lobster shells have a deep orange-red color with charred black grill marks. The sauce pools around the base of the tails, reflecting light with a rich shine. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 live lobsters (1.5 pounds each)
4 tbsp unsalted butter
2 shallots, finely chopped
1 cup cremini mushrooms, sliced
½ cup dry white wine
1 cup heavy cream
½ cup freshly grated Parmesan cheese
1 tsp paprika
2 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the live lobsters for 8-10 minutes until their shells turn bright red. Remove from water and let them cool slightly before cracking open.
Step 2: In a skillet over medium heat, melt the butter. Add the finely chopped shallots and sauté until translucent, about 2 minutes. Then add the sliced mushrooms and cook until tender.
Step 3: Pour in the dry white wine and simmer for 3-4 minutes until the liquid is reduced by half. Stir in the heavy cream and cook for another 3 minutes until the sauce slightly thickens.
Step 4: Chop the lobster meat into bite-sized pieces. Fold the meat into the sauce along with the paprika and half of the grated Parmesan cheese. Season with salt and pepper to taste.
Step 5: Preheat your broiler. Clean the lobster shells thoroughly and fill them with the lobster mixture. Sprinkle the remaining Parmesan cheese on top and broil for 3-5 minutes until golden brown and bubbly.

Tips & Variations

Use fresh parsley as a garnish to add a pop of color and fresh flavor.
For a richer sauce, add a splash of mustard or a dash of brandy before the cream.
If live lobsters aren’t available, cooked lobster meat can be used—just warm gently in the sauce without cooking further.
Serve with crusty bread or over fluffy rice for a complete meal.

Storage

Store any leftover Thermidor in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to preserve texture and flavor; avoid microwaving to prevent rubbery lobster.

How to Serve

Two lobster tails are arranged side by side in a shallow black serving dish. Each tail is split open with the white lobster meat exposed, showing a slight golden brown char on top. The lobster meat is covered with a creamy, melted, light yellow cheese sauce that drips slightly over the edges. Small green herb sprinkles are scattered evenly on the cheese for added color. The lobster shells are a deep red-orange, contrasting with the creamy sauce and white meat, while the dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Lobster Thermidor ahead of time?

You can prepare the sauce and lobster meat ahead but assemble and broil just before serving to keep the topping crisp and fresh.

What can I substitute for dry white wine?

If you prefer no alcohol, use low-sodium chicken or vegetable broth with a splash of lemon juice to maintain acidity and flavor depth.