Lobster Thermidor – a delicious recipe with butter, lobsters, filet mignons, olive oil, cracked black pepper, thyme. Easy to follow and perfect for any occasion.
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1
Place a medium saucepan on a burner and add 2 cups water.
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2
Bring to a boil, then reduce the heat and slowly whisk in all of the butter.
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3
Hold warm until ready to heat lobsters.
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4
Marinate filets in 1/4 cup olive oil, cracked black pepper, and thyme for 1 hour at room temperature.
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5
Preheat a grill.
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Season filets with kosher salt and grill to desired temperature.
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Remove from grill and allow to rest for 4 minutes before serving.
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8
While meat is coking, reheat the melted butter if needed.
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While meat is resting, place the lobster tails and claws in the butter and heat until warmed all the way through, about 3 minutes.
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Meanwhile, heat remaining 1/4 cup olive oil in a saute pan over medium heat.
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Add chopped garlic and blanched baby spinach and saute until heated through.
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For each dish, place a potato cake in the center of a plate, top with sauteed spinach, and a lobster tail.
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Thinly slice the filet into 6 slices and fan the filet out in front of the potato and spinach.
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Top with the lobster claw and pour sauce around the plate.
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Serve spaetzle as a side dish.
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4 Yukon gold potatoes
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1 tablespoon olive oil
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1 tablespoon kosher salt
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1 tablespoon freshly ground black pepper
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1 stick butter
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1 white onion, chopped into 1/4-inch dice
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Olive oil, for sauteing
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Preheat oven to 400 degrees F.
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In a baking dish, toss the whole potatoes with the olive oil, salt, and pepper.
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Roast until mostly cooked through.
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Remove from oven and cool.
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Peel potatoes and grate.
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Season with salt and pepper, to taste.
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Melt the butter in a saute pan over medium heat.
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Saute the onion until tender.
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Add the cooked onion to the grated potato mixture.
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Form into 4 patties, place on a cookie sheet, cover with plastic wrap, and chill in the refrigerator.
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Heat about 1/4 cup of olive oil in a large saute pan over medium-high heat.
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Add potato cakes and saute until golden brown on both sides and heated through, about 2 minutes on each side.
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Drain on paper towels.
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3 lobster bodies, cleaned of gills
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1 onion, cut into medium dice
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1 carrot, cut into medium dice
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1 celery stalk, cut into medium dice
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1/2 cup medium-diced shallots
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8 garlic cloves, lightly smashed
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1/2 stick butter, plus 1 stick, cut into tablespoons for sauce
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2 cups brandy
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6 cups white wine
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2 sprigs fresh tarragon
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2 bay leaves
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1/4 bunch fresh parsley
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2 sprigs fresh thyme
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1/8 bunch fresh basil
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4 cups chicken stock
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1/2 cup tomato paste
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1 cup heavy cream
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Preheat oven to 500 degrees F.
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Place lobster heads on a sheet tray and roast until slightly browned, approximately 15 to 20 minutes.
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In the meantime, sweat onion, carrot, celery, shallots, and garlic in 1/2 stick of butter in a large saucepan.
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Add brandy and reduce until almost dry.
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Add white wine and reduce.
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Add tarragon, bay leaves, parsley, thyme, basil, chicken stock, tomato paste, and roasted lobster heads.
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Bring to a boil and simmer for 2 hours, skimming periodically.
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Strain through a chinois, return to the pan, and reduce by half until the sauce starts to thicken, approximately 30 minutes.
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In the meantime, reduce heavy cream by half in a small saucepan.
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Whisk in the heavy cream and finish sauce by slowly adding the remaining 1/2 stick of butter, 1 tablespoon at time.
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Keep warm until ready to serve.
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Spaetzle:
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1 egg
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3 egg yolks
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3/4 cup milk
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2 cups all-purpose flour
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1/4 teaspoon grated nutmeg
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1 tablespoon each kosher salt and freshly ground pepper
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1/2 cup melted butter
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1 teaspoon olive oil
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Beat egg, yolks, and milk in bowl and set aside.
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Measure all dry ingredients and place in bowl.
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Add egg mixture to flour mixture and blend with hand, then add the melted butter.
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Let batter rest for 30 minutes.
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Bring a large pot of boiling, salted water to a boil.
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Place a perforated hotel pan over the boiling water.
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Pour the batter into the perforated pan and press it through into the water.
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Cook until spaetzle rises to the top.
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Drain and shock in ice water.
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Drain again and toss with the oil.
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Serve as a side with the lobster.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 pounds unsalted butter, 4 (1 1/2-pound) poached Maine lobsters, tail and claw meat removed (reserve bodies for Thermidor Sauce, 4 (6-ounce) filet mignons, 1/2 cup olive oil, divided, and more.
Yes, Lobster Thermidor falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.