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Lobster Thermidor

Categories: Christmas, Entertaining
Type: Main Dishes

This irresistibly indulgent seafood dish is thought to be named in honor of the play Thermidor, which opened in 1894 in Paris

Prep Time: prep 25 mins

Cooking Time: cook 20 mins

Serves: makes 4 servings


  • 2 cooked lobsters, 1 1 / 2 lb (675g) each

For the sauce

  • 2 tbsp butter
  • 2 shallots, finely chopped
  • 1 / 2 cup dry white wine
  • 2 / 3 cup heavy cream
  • 1 / 2 cup fish stock
  • 2 tbsp chopped parsley
  • 2 tsp chopped tarragon
  • 1 tbsp fresh lemon juice
  • 1 / 2 tsp dry mustard
  • 3 / 4 cup shredded Gruyere
  • salt and freshly ground black pepper
  • sweet paprika, for garnish
Lobster Thermidor photo

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  1. Cut the lobsters in half lengthwise. Remove the meat from the claws and tail, along with any coral or meat from the head. Cut the lobster meat into bite-sized pieces. Clean out the body shells and reserve.
  2. To prepare the sauce, melt the butter in a small saucepan over medium-low heat. Add the shallots and cook about 2 minutes, until softened. Add the wine and boil for 2-3 minutes to reduce the liquid by about half.
  3. Add the cream and stock and boil rapidly, stirring often, about 7 minutes, until reduced and beginning to thicken. Stir in the parsley, tarragon, lemon juice, and mustard. Stir in half of the Gruyere. Season with salt and pepper.
  4. Preheat the broiler. Add the lobster meat to the sauce, then divide between the lobster shells. Sprinkle the remaining cheese over the top.
  5. Place on a foil-lined broiler rack. Broil for 2-3 minutes, until bubbling and golden. Sprinkle with a little paprika. Serve hot, with lemon wedges.
  • prep 25 mins; cook 20 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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