Lobster Thermidor17 Reviews
- Prep: 30 min
- Cook: 10 min
- Ready In: 40 min
“This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.” - by EXCELUK
Original recipe yields 2 servings
- Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
- Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
- Preheat your oven's broiler.
- Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
- Broil for 3 to 4 minutes, just until golden brown. Serve immediately.
Amount Per Serving (2 total)
- 653 cal
- 28 g
- 13.5 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"I was somewhat disappointed in this recipe for Lobster Thermidor. I made it exactly as instructed. The sauce was too thin and not rich tasting enough and had too much wine and/or lemon in it. If I ..." See moremake it again I would add more cream, less wine and lemon and would thicken it up with a little cornstarch."
"This recipe is much easier than Julia Child's complicated but AMAZING recipe. Taking the best ideas from both, make this recipe but add 1 tablespoon of dried or fresh tarragon to the sauce. Instead o..." See moref fish stock, boil the lobsters in 2 cups white wine, 2 cups water, sliced onion, 1 carrot and 1 celery stalk. This is a dramatic dish that can be made ahead of time, popped in the oven for browning, sure to impress your guests!"
" To whoever suggested imitation crabmeat, thank you. I'd never have thought of that! I don't eat crab or lobster, so I've been mssing out on the thermidor I've been cooking for my significant oth..." See moreer. Mind you, the sauce is good in my usual recipe, which is different from this one. I sub. about 3/4 of the wine with brandy, simmering the sauce before this also helps thicken it some. Definately a keeper, but one I'm going to 'fiddle with' before I'm sure I got the perfect, FOR US, recipe. That's the secret, fiddle until you got it just how you like it, recipes ain't written in stone, they're meant to be 'adjusted'. Anyway, nice recipe, thanks!"
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