Lobster Thermidor
Lobster Thermidor is a truly luxurious dish with a rich creamy and cheesy sauce. Brandy gives the sauce an exquisite flavor and mustard adds a savory note. Baked with a crispy cheese crust.
Ingredients
- 2 largelobsters
- 60 gbutter
- 1 onion
- 200 gmushrooms
- 2 tbspflour
- 1 cupdry white wine
- 1 cupcream
- 2 egg yolks
- 2 tbspbrandy or cognac
- 1 tbspDijon mustard
- 1/2 cupGruyère cheese
- to tastesalt and pepper
- to garnishfresh parsley
1 cup = 240 ml
Method
- Boil the lobsters in salted water for 8-10 minutes. Cool, remove the flesh from the shell and cut into large chunks.
- In a frying pan, melt butter over medium heat. Fry the onion and mushrooms until soft, about 5 minutes. Sprinkle with flour and fry for another 2 minutes, stirring.
- Pour in the wine and cream. Bring to a boil, reduce heat and simmer for about 5 minutes until the sauce thickens slightly.
- Mix the egg yolks and brandy in a separate bowl. Add a little of the hot sauce to warm the egg mixture, then pour it back into the sauce, stirring. Add the mustard, half of the Gruyère (1/4 cup), salt and pepper. Stir until the cheese is dissolved.
- Place the lobster pieces in the pan with the sauce and stir gently. Transfer to heatproof shells or molds, sprinkle with the remaining half of the cheese. Bake in a preheated 200°C oven for 10-15 minutes until the cheese is melted and browned. Serve hot, garnished with fresh parsley.
FAQ
The classic recipe calls for a live or freshly cooked lobster split in half. Substitutes: frozen lobster tails (the closest option), langoustine, large crab claws, or jumbo tiger shrimp. The flavor will differ, but the thermidor sauce (cream, mustard, cognac, cheese) dominates and elevates any seafood to restaurant quality.
The sauce curdles when cold cream or cheese is added to an overly hot base. Cook over medium heat: first sauté the shallots, add cognac and reduce, then pour in the cream and simmer until thickened. Add mustard and grated Gruyère at the very end, off the heat. Under the broiler the cheese will melt and form a golden crust.
Cognac adds depth and aroma. Substitutes: brandy, Calvados, or dry sherry in the same amount. For an alcohol-free version: fish or chicken stock + 1 tsp apple cider vinegar + a pinch of smoked paprika. The flavor will be less complex, but the sauce will still be delicious.
The filling (lobster meat + sauce) is already cooked, so the broiler is only needed to melt and brown the cheese: 3–5 minutes under maximum broiler heat (230–250°C). Keep it close to the top heating element. As soon as the cheese is golden and bubbling — the dish is ready. No longer is needed.
Traditional French sides: steamed rice or rice pilaf, asparagus with hollandaise, green salad with vinaigrette, crusty baguette. Also classic: buttery mashed potatoes or blanched green beans. A white Burgundy (Chardonnay) or Chablis is the ideal wine pairing.
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Comments (1)
The residual heat continues cooking the lobsters for 2-3 minutes after you remove it from the pan. I pull my lobster thermidor when it looks slightly underdone in the center — it finishes perfectly on the plate.