Is there a noteworthy event approaching? I possess the recipe that you seek. It’s the ideal “fancy” dinner to whip up in the comfort of your own home when you’re too busy or unable to go out to a restaurant but yet want to wow that particular someone. The recipe you’re looking for is this Lobster Thermidor.
There aren’t a ton of materials needed, and it’s really simple. Among my favorite lobster recipes, I have a feeling you’ll come to love it as much as I do. As you may be aware, I have a great weakness for simple lobster dishes, such as this Warm Lobster Roll�that we prepare frequently.
It is only right that I discover a similarly simple lobster recipe that is absolutely restaurant quality and can be prepared without any effort on your part.
What Is Lobster Thermidor?
This Lobster Thermidor is really mouth-watering. French in origin, this dish features lobster meat cooked in a creamy sauce spiced with cognac, served inside the lobster’s own shell, and crowned with gruyere cheese. Then it’s put in the oven until it turns golden and starts to bubble.
The b�chamel sauce in Lobster Thermidor is thickened with flour, just like in Lobster Newburg. Instead of nutmeg, it’s usually seasoned with mustard and flavored with wine or cognac.
Overview: How To Cook Lobster Thermidor?
Try this delicious Stuffed Lobster recipe for a sumptuous seafood feast. Start by carefully halving the lobster to extract the meat, which should then be chopped into small pieces and returned to the shells. Melt butter in a skillet, add shallots, and cook until softened.
Add fish stock, white wine, and cream to make a flavorful and thick sauce. This sauce, which is seasoned with parsley, lemon juice, mustard, salt, and pepper, gives the lobster meat mouthwatering flavors. Next, as you lay the stuffed lobster halves on a pan, preheat the broiler in the oven.
For a last indulgent touch, spoon the rich sauce over the meat and top with Parmesan cheese. Broil till bubbling and golden brown, producing an incredibly delicious masterpiece that may be enjoyed right away. With its delectable combination of creamy sauce, succulent lobster, and enticing aroma, this beautiful dish is sure to please. Truly a lobster lover? You can serve with Squash Dressing to enjoy it the most.
Other Seafood Recipes You May Like!
- Shrimp with Lobster Sauce
- Grilled Crab Legs
- Fried Crab Leg
- Delicious Baked Stuffed Shrimp
- Homemade Baja Shrimp Tacos
Decadent Lobster Thermidor Recipe
Equipment
- Large Skillet
- Broiling pan or baking sheet
- Mixing Spoon
- Knife
- Cutting Board
Ingredients
- 1,1/2 pound cooked lobster
- 1 shallot, finely chopped
- 1/4 cup white wine
- 1/2 tsp hot English mustard
- 1 tbsp fresh lemon juice
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp butter
- 1,3/8 cups fresh fish stock
- 1/4 cup heavy cream
- 2 tbsp chopped fresh parsley
- salt and freshly ground black pepper to taste
Instructions
- Halve the lobster lengthwise and remove meat from claws, tail, and head. Cut meat into pieces and place back into the shells.
- Melt butter in a large skillet over medium heat. Add shallot and cook until tender.
- Mix in fish stock, white wine, and cream. Bring to a boil and simmer until reduced by half.
- Stir in parsley, lemon juice, mustard, salt, and pepper.
- Preheat oven's broiler.
- Place stuffed lobster halves on a broiling pan or baking sheet.
- Spoon sauce over the meat and sprinkle with Parmesan cheese.
- Broil until golden brown, about 3 to 4 minutes. Serve immediately.
Nutrition
Variations with The Recipe!
- This dish can be used with a variety of shellfish, including prawns, scallops, oysters, mussels, and even fish!
- Packed with Nutrients�Fresh vegetables like carrots, potatoes, celery, shallots, and mushrooms can make it heartier and more nutritious.
- Spicy it Up�If you’re a fan of hot cuisine, you’ll love how our dish will be taken to the next level with a sprinkle of cayenne and pepper flakes. Scotch bonnets, jalapenos, serranos, and habaneros are some examples of tongue-flaming peppers; if that doesn’t pique your interest, then it will surely excite you.
Time for the tips!
- The recommended cooking time is around 7 to 8 minutes per pound of lobster. Every pound of extra-large lobster adds two or three minutes to the cooking time.
- The lobster and sauce can be prepared in advance and assembled on the day of serving. All you have to do is cover them and put them in the oven when it’s time for dinner.
- Stuffing ramekins or pastry cups with meat is an alternative to searching for a good shell.
- Keep in mind that shellfish, poultry, and white wine are not the same thing.
What to Serve with Lobster Thermidor Recipe?
- Dill Potato Salad�
- Roasted Sweet Potato Grits
- Deviled Egg Potato Salad
- Spaghetti Stuffed Garlic Bread
- Chilled Corn Soup
Storing for Further Use!
Preparing the sauce and lobsters in advance will save your cooking time. But keep them in different containers to avoid damp lobster.
- Packaging – When ready to store, divide the cooked lobster and sauce into two containers and seal them. When preparing lobsters for freezing, it is best to use cling wrap and foil to encase them tightly.
- Store in the fridge – The sauce and cooked lobster can be kept for approximately two or three days without going bad. The leftover lobster thermidor is no different.
- Chill – Placing the lobster in the freezer will extend its storage life by up to two or three months. But because it contains dairy, I wouldn’t recommend freezing the sauce. To avoid separation and gritty texture when thawed, it’s best to make the sauce right before serving rather than freezing it.
- Thaw- When you’re ready to serve the lobster, thaw it by letting it sit in the fridge overnight. If you want to avoid thawing the lobster, just make sure to add enough liquid to keep it from drying out and boil it for a bit longer than usual.
- Reheat- To reheat, add the sauce to the lobster thermidor in a baking dish and bake at 350 degrees Fahrenheit (177 degrees Celsius) for 10 to 15 minutes. Alternatively, you can saut� the lobster and sauce in a big covered pot over medium-low heat for approximately 10 minutes, or until heated through.
