Molly's Kitchen

Recipes / Seafood

Lobster Thermidor

Lobster in a creamy mustard and brandy sauce, topped with cheese and baked until bubbling.

Lobster Thermidor
Prep25 min
Cook35 min
Total1 hr
Serves2
LevelAdvanced

Ingredients

  • 2 cooked lobster tails or 1 whole cooked lobster (about 1 1/2 lb / 680 g)
  • 3 tablespoons butter
  • 2 shallots, finely chopped
  • 2 tablespoons brandy or dry sherry
  • 1/4 cup (60 ml) dry white wine
  • 3/4 cup (180 ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon flour
  • 1/3 cup (35 g) grated Gruyère or Parmesan
  • 1 tablespoon chopped tarragon or parsley
  • Squeeze of lemon juice
  • Salt and cayenne pepper

Instructions

  1. Split the cooked lobster lengthwise. Remove the meat, cut it into bite-size pieces, and keep the shells.
  2. Melt the butter in a pan and soften the shallots for 3 minutes. Stir in the flour for 1 minute.
  3. Add the brandy and wine and let them bubble for 2 minutes, then whisk in the cream and mustard. Simmer 5 to 6 minutes until thick enough to coat a spoon.
  4. Fold in the lobster meat, tarragon, lemon juice, salt and a pinch of cayenne.
  5. Heat the broiler. Spoon the mixture back into the shells, top with cheese, and broil for 3 to 4 minutes until golden and bubbling.
  6. Serve immediately with a green salad or crusty bread.

Chef's tips

  • Buy pre-cooked lobster to save time. Just warm it in the sauce rather than cooking it again.
  • Shellfish allergy? This dish is not suitable. Try the same sauce with mushrooms instead.

Cooking times and temperatures are a guide and vary by equipment. Always cook meat, fish and shellfish to a safe internal temperature and check ingredients for allergens. See our disclaimer.

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