Lobster Thermidor Recipe

Name: Lobster Thermidor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 4 large lobster tails (about 28 ounces); 2 cups nonfat milk; 1 teaspoon olive oil; 3 tablespoons chopped shallots (about 1 large); 16 ounces sliced mushrooms; 3 tablespoons dry sherry; 1 1/2 tablespoons flour; 1/4 teaspoon fresh ground black pepper; 1 dash white pepper; 1 tablespoon chopped fresh basil; 2 teaspoons chopped fresh tarragon; 3 tablespoons whipping cream; 1/4 teaspoon kosher salt; cooking spray; 3/4 cup shredded reduced-fat reduced-sodium swiss cheese; 2/3 cup panko breadcrumbs; 2 teaspoons unsalted butter

Servings: persons

3 cups water
4 large lobster tails (about 28 ounces)
2 cups nonfat milk
1 teaspoon olive oil
3 tablespoons chopped shallots (about 1 large)
16 ounces sliced mushrooms
3 tablespoons dry sherry
1 1/2 tablespoons flour
1/4 teaspoon fresh ground black pepper
1 dash white pepper
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh tarragon
3 tablespoons whipping cream
1/4 teaspoon kosher salt
cooking spray
3/4 cup shredded reduced-fat reduced-sodium swiss cheese
2/3 cup panko breadcrumbs
2 teaspoons unsalted butter

1
Bring 3 cups water to a boil in a stockpot. Place a vegetable steamer or rack in bottom of pan. Add lobster tails. Cover and steam for 8 minutes or until done.
2
Cool to room temperature.
3
Remove meat from shells (save shells); chop meat into bite-sized pieces.
4
Cover and chill.
5
Place lobster shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or rolling pin.
6
Combine shells and milk in a small saucepan over medium heat. Bring to a simmer; cook 5 minutes (do not boil).
7
Remove from heat; cover and let stand 30 minutes.
8
Strain mixture through a fine mesh sieve into a bowl; discard solids. Set aside.
9
Preheat oven to 450u00b0.
10
Heat oil in a large nonstick skillet over medium-high heat.
11
Add shallots; saute 2 minutes or until soft.
12
Add mushrooms; saute 4 minutes or until liquid begins to evaporate.
13
Stir in sherry, and cook 1 minute.
14
Combine reserved milk mixture, flour, black pepper, and white pepper in a small bowl; stir with a whisk until smooth.
15
Add milk mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly.
16
Stir in basil and tarragon; cook for 1 minute, stirring occasionally.
17
Add reserved lobster meat, cream, and salt, stirring to combine.
18
Divide mixture evenly among each of 4 (1 1/2-cup) gratin dishes coated with cooking spray.
19
Combine cheese, panko, and melted butter in a small bowl; toss to combine.
20
Sprinkle 1/4 of the panko mixture over each gratin.
21
Bake for 12 minutes or until topping is browned.

341

kcal

Calories

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 18 ingredients. The key ingredients include: 3 cups water, 4 large lobster tails (about 28 ounces), 2 cups nonfat milk, 1 teaspoon olive oil, 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