What Is Lobster Thermidor?
Lobster Thermidor is a classic French dish consisting of lobster meat cooked in a rich wine sauce, then placed back into the lobster shell and browned. It’s the perfect meal for special occasions.
Ingredients & Substitutions
Here I explain the best Lobster Thermidor ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Cooked Lobsters – I prefer to just buy cooked whole lobsters for convenience, but you can cook your own live lobsters if you want to — simply boil them for 8 to 12 minutes per pound. You can also just make this recipe with lobster tails instead of whole lobsters, but the amount of other ingredients might be less if you’re using only tail meat. Butter – I use unsalted butter, but regular salted butter (with less salt added to the recipe) or clarified butter also works. Shallot – Adds a subtle sweetness and flavor. You can also substitute with finely chopped sweet onions if you like. Garlic – Fresh minced garlic is going to give you the best flavor, but you can easily use 1 teaspoon of jarred minced garlic to save time. White Wine – You can replace white wine with chicken or vegetable broth if you prefer a non-alcoholic option. Heavy Cream – Makes the sauce rich and creamy. You can replace it with half-and-half for a lighter option, but might need more parmesan to get the sauce thick enough. Sea Salt & Black Pepper Parmesan Cheese – Traditional lobster Thermidor recipes make a roux with flour to thicken the sauce, but I simply used grated Parmesan cheese to thicken mine. I also used shredded for the topping, but you could use the same kind for both. Dijon Mustard – Adds depth of flavor. Feel free to substitute it with yellow mustard or grainy mustard for a slightly different taste. Fresh Herbs – The classic herbs in restaurant quality lobster Thermidor are fresh parsley and fresh tarragon. You could use just one or the other. Lemon Wedges – Optional for serving, but I highly recommend!
How To Make Lobster Thermidor
This section shows how to make the best Lobster Thermidor recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Place any leftovers in an airtight container in the fridge for up to 2-3 days. You can also use leftover lobster meat to make lobster bisque or a lobster salad. Reheat: Heat in an oven at 350 degrees F for about 15 minutes. Freeze: You can freeze lobster Thermidor, but it’s not ideal and it won’t be as good as fresh. If you still want to, keep it in a zip lock bag or container in the freezer for up to 1-2 months.
What To Serve With Lobster Thermidor
Lobster Thermidor recipes are perfect for special occasions! Complete your special meal with a side dish or salad:
Classic Sides – Embrace French cuisine and serve this dish with creamy scalloped potatoes, ratatouille, or buttery green beans almondine. It also pairs well with buttery sauteed mushrooms. Salad – Make a simple Caesar salad, or for a more classic side, serve with a French carrot salad.
More Elegant Seafood Recipes
Want more elegant restaurant-quality meals you can make at home? Try some of these ideas: Please enter your first name for your account. Your saved recipe will also be sent to your email.
