Name: French Lobster Thermidor Delight Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French
Ingredients: 2 live lobsters (1.5 pounds each); 4 tbsp unsalted butter; 2 shallots, finely chopped; 1 cup cremini mushrooms, sliced; ½ cup dry white wine; 1 cup heavy cream; ½ cup freshly grated Parmesan cheese; 1 tsp paprika; 2 tbsp fresh parsley, chopped; Salt and pepper to taste

Introduction

French Lobster Thermidor Delight is a classic dish that combines tender lobster meat with a rich, creamy sauce baked to golden perfection. This elegant recipe is perfect for special occasions or when you want to impress with a luxurious seafood meal.

Two cooked lobster tails lie side by side in a black baking dish on a white marbled surface. Each lobster is cut into about seven segments, showing white, tender meat inside with a bright orange-red shell outside. A creamy, light yellow sauce covers the tops of the lobster tails, dotted with small green herb leaves, adding color. Slices of lemon are placed around the lobsters in the dish, adding a yellow contrast. The scene is close up, showing the juicy texture and grilled spots on the lobster shells, making it look rich and fresh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 live lobsters (1.5 pounds each)
4 tbsp unsalted butter
2 shallots, finely chopped
1 cup cremini mushrooms, sliced
½ cup dry white wine
1 cup heavy cream
½ cup freshly grated Parmesan cheese
1 tsp paprika
2 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook lobsters for 8-10 minutes until bright red. Remove and cool slightly before cracking open.
Step 2: In a skillet over medium heat, melt butter. Add shallots and sauté until translucent (about 2 minutes). Add mushrooms and cook until tender.
Step 3: Pour in white wine; simmer for 3-4 minutes until reduced by half. Stir in heavy cream; cook until slightly thickened (about 3 minutes).
Step 4: Chop lobster meat into bite-sized pieces; fold into the sauce with paprika and half of the Parmesan cheese. Season with salt and pepper.
Step 5: Preheat broiler. Fill cleaned lobster shells with the mixture, top with remaining Parmesan, and broil for 3-5 minutes until golden brown.

Tips & Variations

Use fresh parsley for a bright finish and sprinkle some lemon zest on top for a citrusy twist.
Substitute cremini mushrooms with shiitake or button mushrooms for a different flavor profile.
For a lighter version, replace heavy cream with half-and-half or a mix of cream and milk.

Storage

Store leftover Lobster Thermidor in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven at 325°F (160°C) until warmed through to avoid overcooking the lobster.

How to Serve

The image shows three grilled lobster tails in a black baking tray placed on a white marbled surface. Each lobster tail has several layers of orange-pink grilled shell with a slightly charred texture, and white tender lobster meat peeking through the shell cuts. The lobster is topped with a creamy white sauce generously drizzled over the surface, with small green parsley pieces scattered on top adding contrast. The creamy sauce pools slightly around the tails, showing a rich and smooth texture with faint brown spots of seasoning. Two lemon halves appear in the background, adding a bright yellow touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster instead of live lobsters?

Frozen lobster can be used, but fresh live lobsters provide the best texture and flavor. If using frozen, thaw completely and adjust cooking time as needed.

What can I serve with Lobster Thermidor?

This dish pairs well with simple sides such as steamed asparagus, garlic mashed potatoes, or a crisp green salad to balance the rich flavors.

French Lobster Thermidor Delight Recipe

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★★★★★

4.8 from 78 reviews

French Lobster Thermidor Delight is a classic French seafood dish featuring succulent lobster meat cooked in a rich, creamy sauce with mushrooms, shallots, white wine, and Parmesan cheese, finished under the broiler for a golden, bubbly crust. This elegant recipe combines sautéing and broiling techniques to create a luxurious entrée perfect for special occasions.

Author: Maya
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 2
Category: Seafood
Method: Broiling
Cuisine: French

Ingredients

Scale

Lobster

2 live lobsters (1.5 pounds each)

Sauce

4 tbsp unsalted butter
2 shallots, finely chopped
1 cup cremini mushrooms, sliced
½ cup dry white wine
1 cup heavy cream
½ cup freshly grated Parmesan cheese
1 tsp paprika
2 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions

Cook Lobsters: Bring a large pot of salted water to a boil. Add the live lobsters and boil for 8-10 minutes until they turn bright red. Remove them from the water and allow to cool slightly to handle safely.
Prepare Sauce Base: Heat a skillet over medium heat and melt the butter. Add the finely chopped shallots and sauté until they become translucent, about 2 minutes. Then add the sliced cremini mushrooms and cook until tender.
Add Liquids and Thicken: Pour in the dry white wine and simmer for 3-4 minutes, allowing the wine to reduce by half. Stir in the heavy cream and continue cooking until the sauce slightly thickens, approximately 3 minutes.
Combine Lobster and Seasonings: Crack open the lobster shells and chop the meat into bite-sized pieces. Fold the lobster meat into the creamy mushroom sauce along with the paprika and half of the grated Parmesan cheese. Season well with salt and pepper. Mix in fresh parsley for added flavor.
Broil Lobster Thermidor: Preheat the broiler. Clean the lobster shells and fill each with the lobster and sauce mixture. Sprinkle the remaining Parmesan cheese on top, then broil for 3-5 minutes until the top is golden brown and bubbly. Serve immediately.