Lobster Thermidor Recipe

Name: Lobster Thermidor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lobsters (1-1/2 lbs (.7 kg) - 2 lbs (.9 kg) each); 3 oz (84 grm) minced shallots; 2 oz (56 grm) minced garlic; 3 oz (84 grm) brandy; 4 oz (112 grm) white wine; 3 cups (700 ml) heavy cream; 4 oz (112 grm) Dijon mustard; 1 lb (.5 kg) spinach; 1 tbsp (15 ml) fresh tarragon; salt and pepper to taste; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) clarified butter; 1 large carrot; 1 small celery stalk; 1 small onion; bay leaves; 2 cups (475 ml) white wine; water; 3 egg yolks; 1 cup (225 ml) whipping cream

Servings: persons

4 lobsters (1-1/2 lbs (.7 kg) - 2 lbs (.9 kg) each)
3 oz (84 grm) minced shallots
2 oz (56 grm) minced garlic
3 oz (84 grm) brandy
4 oz (112 grm) white wine
3 cups (700 ml) heavy cream
4 oz (112 grm) Dijon mustard
1 lb (.5 kg) spinach
1 tbsp (15 ml) fresh tarragon
salt and pepper to taste
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) clarified butter
1 large carrot
1 small celery stalk
1 small onion
bay leaves
2 cups (475 ml) white wine
water
3 egg yolks
1 cup (225 ml) whipping cream

1
In a 2 gallons (7.6 ltr) pot, bring stock to a boil.
2
Add lobsters and cook for 12 minutes.
3
Split lobsters lengthwise, remove the meat, and cut tails into two equal pieces, saving the shells.
4
Saute shallots and garlic in olive oil.
5
Add one-half lobster shell and flambe with brandy.
6
Stirring constantly, add white wine, cream, and fresh tarragon, and reduce to 1/3 original quantity (about 5 minutes).
7
Strain.
8
To finish sauce, add mustard, salt, and pepper, and set aside.
9
Mix lobster meat and sauce together.
10
Saute the spinach in clarified butter.
11
Place lobster shells on oven proof plates (half a shell per plate), and line the bottom of each shell with spinach.
12
Pour lobster mixture over spinach, allowing excess sauce to spill over the shells.
13
Whip egg yolks with water in a double boiler.
14
Once egg mixture has thickened, set aside to cool.
15
Add cream and mix well.
16
Pour glaze over lobster dish and place under broiler for approximately 30 seconds, until glaze browns.

1104

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 lobsters (1-1/2 lbs (.7 kg) - 2 lbs (.9 kg) each), 3 oz (84 grm) minced shallots, 2 oz (56 grm) minced garlic, 3 oz (84 grm) brandy, 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.

That's it — enjoy your meal!

Lobster Thermidor

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions