This stunning lobster Thermidor is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
Restaurant-worthy lobster thermidor is easier to make than you think. This top-rated lobster thermidor recipe, topped with a flavorful wine-cream sauce and sprinkled with Parmesan cheese, is perfect for any special occasion!
Lobster thermidor is a French dish consisting of diced lobster meat stuffed into a lobster shell, topped with a buttery wine sauce, sprinkled with cheese, and broiled. The iconic dish gets its name from a popular 1891 play called Thermidor by Victorien Sardou.
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make lobster thermidor at home:
Cut lobster in half lengthwise, and remove any meat from the 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; cook and stir until tender. Mix in fish stock, white wine, and cream. Bring to a boil, and cook until reduced by half. Mix in parsley, lemon juice, mustard, salt, and pepper.
Preheat your 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 in the preheated oven until just golden brown, 3 to 4 minutes. Serve immediately.