French Lobster Thermidor Delight Recipe
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.
- 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.
Notes
- Be careful not to overcook the lobster when boiling, as it may become tough.
- Use freshly grated Parmesan for the best flavor and melting quality.
- The paprika adds a subtle smoky depth but can be adjusted to taste.
- To make prep easier, have all ingredients ready before cooking.
- Serve with a crisp green salad or crusty French bread to complement the dish.
Keywords: Lobster Thermidor, French seafood recipe, creamy lobster, broiled lobster, classic French dish
