Steak Burrito Bowls with Corn Salsa

Dinner · Lunch

Steak Burrito Bowls with Corn Salsa

Spiced skirt steak, lime-bright corn salsa, and brown rice make a generous bowl. Crisp lettuce, tomatoes, and cheese bring color and texture, with guacamole and sour cream to finish.
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Prep
15 minutes
Total
45 minutes
Serves
4 bowls

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About this recipe.

Spiced skirt steak over brown rice with corn salsa, lettuce, tomatoes, cheese, and optional guacamole.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Skirt steak (cut into thirds)
  • 3 tbsp Olive oil (extra virgin; divided)
  • 1 tsp Chili powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Oregano (dried)
  • 1/2 tsp Paprika
  • Kosher Salt
  • Black pepper (freshly ground)
  • 3 cups Corn (cooked and cooled, or canned and drained)
  • 1/2 red onion (chopped)
  • 2 Jalapeno peppers (minced)
  • 2 Limes (juice of)
  • 2 tbsp fresh cilantro (chopped, plus more for garnish)
  • 4 cups Brown rice (cooked)
  • 2 cups Lettuce (shredded)
  • 2 cups Cherry tomatoes (quartered)
  • 1 cup Mexican Cheese Blend (shredded)
  • 1 cup Guacamole (optional)
  • Sour cream (for serving)
  • Lime wedges (for serving)

The cooking plan

How to make Steak Burrito Bowls with Corn Salsa.

  1. Rub the steak with 1 tablespoon olive oil, chili powder, cumin, oregano, and paprika. Season with salt and pepper.

  2. Heat another tablespoon oil in a large skillet over medium-high heat. Sear the steak on both sides, adjusting the heat as needed. Cook until the thickest part reaches at least 145°F on a food thermometer, then rest for 10 minutes before slicing thinly across the grain and cutting into bite-size pieces. Cooking time depends on thickness; about 4 minutes per side is only a guide.

  3. In a clean bowl, combine the ready-to-eat corn, remaining tablespoon oil, red onion, jalapenos, juice of the two limes, and 2 tablespoons cilantro. Season with salt and pepper. Keep the salsa separate from raw steak and its utensils.

  4. Divide the warm cooked rice among four bowls. Add lettuce, tomatoes, corn salsa, sliced steak, and the 1 cup cheese, divided among the bowls. Finish with optional guacamole and sour cream. Garnish with extra cilantro and serve with lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Steak Burrito Bowls with Corn Salsa

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Spiced skirt steak over brown rice with corn salsa, lettuce, tomatoes, cheese, and optional guacamole.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 lb Skirt steak cut into thirds
  • 3 tbsp Olive oil extra virgin; divided
  • 1 tsp Chili powder
  • 1 tsp Ground Cumin
  • ½ tsp Oregano dried
  • ½ tsp Paprika
  • Kosher Salt
  • Black pepper freshly ground
  • 3 cups Corn cooked and cooled, or canned and drained
  • ½ red onion chopped
  • 2 Jalapeno peppers minced
  • 2 Lime juice of
  • 2 tbsp fresh cilantro chopped, plus more for garnish
  •  
    4 cups Brown rice cooked
  • 2 cups Lettuce shredded
  • 2 cups Cherry tomatoes quartered
  • 1 cup Mexican Cheese Blend shredded
  •  
    1 cup Guacamole optional
  • Sour cream for serving
  • Fresh green lime wedges beside a whole limeLime wedges for serving

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Rub the steak with 1 tablespoon olive oil, chili powder, cumin, oregano, and paprika. Season with salt and pepper.
  2. Heat another tablespoon oil in a large skillet over medium-high heat. Sear the steak on both sides, adjusting the heat as needed. Cook until the thickest part reaches at least 145°F on a food thermometer, then rest for 10 minutes before slicing thinly across the grain and cutting into bite-size pieces. Cooking time depends on thickness; about 4 minutes per side is only a guide.
  3. In a clean bowl, combine the ready-to-eat corn, remaining tablespoon oil, red onion, jalapenos, juice of the two limes, and 2 tablespoons cilantro. Season with salt and pepper. Keep the salsa separate from raw steak and its utensils.
  4. Divide the warm cooked rice among four bowls. Add lettuce, tomatoes, corn salsa, sliced steak, and the 1 cup cheese, divided among the bowls. Finish with optional guacamole and sour cream. Garnish with extra cilantro and serve with lime wedges.

Notes

The 4 cups rice are already cooked; start the rice separately if needed. Cook frozen corn according to its package and cool before making the salsa. The 2 tablespoons cilantro belong in the salsa; the separate 1 cup cheese tops the four bowls. Total time is a source estimate and can change with rice preparation and steak thickness.

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Beef and Black Bean Burrito Egg Rolls

Appetizer · Snacks

Beef and Black Bean Burrito Egg Rolls

Seasoned beef, black beans, corn, and cheddar tuck into crisp egg roll wrappers. Green pepper hot sauce brings tangy heat; guacamole makes a creamy dip.
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Total
30 minutes
Serves
12 egg rolls

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About this recipe.

Crisp egg roll wrappers filled with seasoned beef, beans, corn, cheddar, tomato, and green pepper hot sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tsp Olive oil (extra virgin)
  • 1/2 lb Ground beef
  • 1 tsp Taco seasoning
  • Kosher Salt
  • Black pepper (freshly ground)
  • 1/2 cup Black Beans (cooked or canned, rinsed and drained)
  • 1/2 cup Corn (cook according to package directions, then drain)
  • 2 cups Cheddar cheese (shredded)
  • 1/4 cup Cholula green pepper hot sauce
  • 1 sm Tomato (seeded and diced)
  • 12 Egg roll wrappers
  • Vegetable oil (for frying)
  • Guacamole (for serving)

The cooking plan

How to make Beef and Black Bean Burrito Egg Rolls.

  1. Heat the olive oil in a skillet over medium-high heat. Add beef and taco seasoning, season lightly with salt and pepper, and cook while breaking it up. Check that the beef reaches 160°F. Drain excess fat. Add the cooked beans and prepared corn and heat through. Transfer to a bowl and cool until comfortable to handle.

  2. Stir the cheddar, green pepper hot sauce, and seeded tomato into the beef mixture. Keep the filling reasonably dry so it does not soak the wrappers.

  3. Place a wrapper with one corner pointing toward you. Add about 1/4 cup filling in the center. Fold the bottom corner over, tuck in the sides, and roll firmly. Moisten the final edge with a little water to seal. Repeat, dividing the filling among the 12 wrappers without overstuffing.

  4. Fry in batches in a deep, heavy pan, using the oil depth and temperature recommended on the wrapper package. Leave ample space above the oil and use a frying thermometer. Turn with tongs until the wrappers are crisp and golden and the filling is hot. Drain on paper towels and let cool slightly before serving with guacamole.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Beef and Black Bean Burrito Egg Rolls

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Crisp egg roll wrappers filled with seasoned beef, beans, corn, cheddar, tomato, and green pepper hot sauce.
Print Recipe Pin Recipe
Total Time 30 minutes
Servings: 12 egg rolls
Course: Appetizer, Snack
Cuisine: Tex-Mex-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tsp Olive oil extra virgin
  • ½ lb Ground beef
  •  
    1 tsp Taco seasoning
  • Kosher Salt
  • Black pepper freshly ground
  • ½ cup Black Beans cooked or canned, rinsed and drained
  • ½ cup Corn cook according to package directions, then drain
  • 2 cups Cheddar cheese shredded
  •  
    ¼ cup Cholula green pepper hot sauce
  • 1 sm Tomato seeded and diced
  •  
    12 Egg roll wrappers
  • Vegetable oil for frying
  •  
    Guacamole for serving

Equipment

Large skillet
Candy and frying thermometer
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Tongs
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the olive oil in a skillet over medium-high heat. Add beef and taco seasoning, season lightly with salt and pepper, and cook while breaking it up. Check that the beef reaches 160°F. Drain excess fat. Add the cooked beans and prepared corn and heat through. Transfer to a bowl and cool until comfortable to handle.
  2. Stir the cheddar, green pepper hot sauce, and seeded tomato into the beef mixture. Keep the filling reasonably dry so it does not soak the wrappers.
  3. Place a wrapper with one corner pointing toward you. Add about 1/4 cup filling in the center. Fold the bottom corner over, tuck in the sides, and roll firmly. Moisten the final edge with a little water to seal. Repeat, dividing the filling among the 12 wrappers without overstuffing.
  4. Fry in batches in a deep, heavy pan, using the oil depth and temperature recommended on the wrapper package. Leave ample space above the oil and use a frying thermometer. Turn with tongs until the wrappers are crisp and golden and the filling is hot. Drain on paper towels and let cool slightly before serving with guacamole.

Notes

Makes 12 egg rolls. The 30-minute total is the source estimate and varies with batch size. Use ready-to-eat beans and cook frozen corn according to its package. Do not use bubbling oil alone as a temperature test. Keep wrappers covered while filling and seal well to reduce leaks.

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Ground Beef Tacos with Homemade Seasoning

Dinner · Lunch

Ground Beef Tacos with Homemade Seasoning

A homemade blend of chili powder, cumin, oregano, garlic, and onion seasons this tomato-coated taco beef. Fill crisp corn tortillas and let everyone choose their toppings.
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Serves
4 servings (2 tacos each)

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About this recipe.

Tomato-coated taco beef seasoned with chili powder, cumin, oregano, garlic, and onion, served in crisp corn tortillas.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Ground Beef (70-80% lean; or ground chicken or turkey)
  • 1 tbsp Chili powder
  • 1/2 tsp Salt
  • 3/4 tsp Ground Cumin
  • 1/2 tsp Oregano (dried)
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/2 cup Tomato sauce

TACO SHELLS

  • 8 Corn Tortillas (white)
  • 1/2 cup Oil (canola or vegetable)

The cooking plan

How to make Ground Beef Tacos with Homemade Seasoning.

  1. Cook the beef in a large skillet over medium heat, breaking it into small pieces. Cook ground beef to 160°F, checking with a food thermometer. Drain excess fat carefully.

  2. Reduce the heat to low. Stir in the chili powder, salt, cumin, oregano, garlic powder, onion powder, and tomato sauce. Simmer for 5 minutes, stirring occasionally, until the filling is evenly coated.

  3. Heat the frying oil in a separate skillet. Using tongs, lower one tortilla into the oil and fry briefly on each side until lightly colored and crisp at the edges, about 30 seconds per side. Control the heat so the tortilla does not scorch. Lift onto paper towels and use tongs to fold it into a taco shape while pliable. Repeat with the remaining tortillas.

  4. Divide the warm beef among the eight shells and add your preferred toppings.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Ground Beef Tacos with Homemade Seasoning

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Tomato-coated taco beef seasoned with chili powder, cumin, oregano, garlic, and onion, served in crisp corn tortillas.
Print Recipe
Servings: 4 servings (2 tacos each)
Course: Dinner, Lunch
Cuisine: Tex-Mex
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lb Ground Beef 70-80% lean; or ground chicken or turkey
  • 1 tbsp Chili powder
  • ½ tsp Salt
  • ¾ tsp Ground Cumin
  • ½ tsp Oregano dried
  • ¼ tsp Garlic powder
  • ¼ tsp Onion powder
  •  
    ½ cup Tomato sauce
TACO SHELLS
  • 8 Corn Tortillas white
  •  
    ½ cup Oil canola or vegetable

Equipment

1 Large skillet
1 Wooden spoon
1 Tongs

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook the beef in a large skillet over medium heat, breaking it into small pieces. Cook ground beef to 160°F, checking with a food thermometer. Drain excess fat carefully.
  2. Reduce the heat to low. Stir in the chili powder, salt, cumin, oregano, garlic powder, onion powder, and tomato sauce. Simmer for 5 minutes, stirring occasionally, until the filling is evenly coated.
  3. Heat the frying oil in a separate skillet. Using tongs, lower one tortilla into the oil and fry briefly on each side until lightly colored and crisp at the edges, about 30 seconds per side. Control the heat so the tortilla does not scorch. Lift onto paper towels and use tongs to fold it into a taco shape while pliable. Repeat with the remaining tortillas.
  4. Divide the warm beef among the eight shells and add your preferred toppings.

Notes

Makes 8 tacos for 4 servings; divide the filling evenly rather than relying on a tablespoon estimate. Suggested toppings include shredded cheese, lettuce, tomatoes, cilantro, sour cream, salsa, and guacamole. The oil quantity is for frying, not an amount assumed consumed. If substituting ground chicken or turkey, cook it to 165°F. Preparation and total times remain unset because the primary source breakdown is inconsistent.

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Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Chili-Lime Fish Tacos with Corn Slaw

Dinner · Lunch

Chili-Lime Fish Tacos with Corn Slaw

Chili-lime cod meets crunchy corn and cabbage slaw in warm tortillas. Avocado and sour cream round out the spice, with extra lime to squeeze over each taco.
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Prep
20 minutes
Total
35 minutes
Serves
4 servings (2 tacos each)

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About this recipe.

Pan-seared white fish, crunchy cabbage-corn slaw, avocado, and warm tortillas with a chili-lime seasoning.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 tbsp Olive oil (extra virgin)
  • 1 Lime (juice of)
  • 2 tsp Chili powder
  • 1 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 1 1/2 lb Cod (or other flaky white fish)
  • 1 tbsp Vegetable oil
  • Kosher Salt (to taste, for fish and slaw)
  • Black pepper (freshly ground, to taste, for fish and slaw)
  • 8 Corn Tortillas
  • 1 Avocado (diced)
  • Lime wedges (for serving)
  • Sour cream (for serving)

FOR THE CORN SLAW

  • 1/4 cup Mayonnaise
  • 1 Lime (juice of)
  • 2 tbsp Fresh Cilantro (freshly chopped)
  • 1 tbsp Honey
  • 2 cups Cabbage (purple; shredded)
  • 1 cup Corn kernels (cooked and cooled, or canned and drained)
  • 1 Jalapeno (minced)
  • 1/2 tsp ground cumin (for the fish marinade)

The cooking plan

How to make Chili-Lime Fish Tacos with Corn Slaw.

  1. Whisk the olive oil, juice of the first lime, chili powder, paprika, cayenne, and cumin in a shallow dish. Coat the fish in this marinade and refrigerate for 15 minutes.

  2. Meanwhile, whisk the mayonnaise, juice of the second lime, cilantro, and honey in a separate bowl. Toss with the cabbage, ready-to-eat corn, and jalapeno. Season with salt and pepper and keep chilled until serving.

  3. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Lift the fish out of the marinade and season with salt and pepper. Discard the used marinade. Cook the fish in an uncrowded layer, turning once, until its thickest part reaches 145°F and it flakes easily. About 3 to 5 minutes per side is a guide; thickness changes the time. Rest for 5 minutes, then break into pieces.

  4. Warm the tortillas in a dry skillet until flexible. Divide the fish, slaw, and avocado among the eight tortillas. Finish with sour cream and serve with lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chili-Lime Fish Tacos with Corn Slaw

No ratings yet
Pan-seared white fish, crunchy cabbage-corn slaw, avocado, and warm tortillas with a chili-lime seasoning.
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Prep Time 20 minutes
Total Time 35 minutes
Servings: 4 servings (2 tacos each)
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 tbsp Olive oil extra virgin
  • 1 Lime juice of
  • 2 tsp Chili powder
  • 1 tsp Paprika
  • ½ tsp Cayenne Pepper
  • 1 ½ lb Cod or other flaky white fish
  • 1 tbsp Vegetable oil
  • Kosher Salt to taste, for fish and slaw
  • Black pepper freshly ground, to taste, for fish and slaw
  • 8 Corn Tortillas
  • 1 Avocado diced
  • Fresh green lime wedges beside a whole limeLime wedges for serving
  • Sour cream for serving
FOR THE CORN SLAW
  • ¼ cup Mayonnaise
  • 1 Lime juice of
  • 2 tbsp Fresh Cilantro freshly chopped
  • Golden honey in a glass bowl with a wooden honey dipper1 tbsp Honey
  •  
    2 cups Cabbage purple; shredded
  •  
    1 cup Corn kernels cooked and cooled, or canned and drained
  •  
    1 Jalapeno minced
  • ½ tsp ground cumin for the fish marinade

Equipment

Non-Stick Skillet
Instant-read thermometer
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the olive oil, juice of the first lime, chili powder, paprika, cayenne, and cumin in a shallow dish. Coat the fish in this marinade and refrigerate for 15 minutes.
  2. Meanwhile, whisk the mayonnaise, juice of the second lime, cilantro, and honey in a separate bowl. Toss with the cabbage, ready-to-eat corn, and jalapeno. Season with salt and pepper and keep chilled until serving.
  3. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Lift the fish out of the marinade and season with salt and pepper. Discard the used marinade. Cook the fish in an uncrowded layer, turning once, until its thickest part reaches 145°F and it flakes easily. About 3 to 5 minutes per side is a guide; thickness changes the time. Rest for 5 minutes, then break into pieces.
  4. Warm the tortillas in a dry skillet until flexible. Divide the fish, slaw, and avocado among the eight tortillas. Finish with sour cream and serve with lime wedges.

Notes

Makes 8 tacos for 4 servings. There are two separate limes: one for the fish marinade and one for the slaw, plus wedges for serving. Use corn that is ready to eat; cook frozen corn according to its package and cool it before mixing. Keep the raw fish and its utensils separate from the slaw. The 35-minute total is an estimate with overlapping preparation.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Chanterelle Omelets with Fines Herbes Sauce

Breakfast · Lunch

Chanterelle Omelets with Fines Herbes Sauce

Tender chanterelles and crème fraîche fill these small one-egg omelets. A green sauce of parsley, chives, chervil, and tarragon gives each plate a fresh herbal finish.
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Total
1 hour 15 minutes
Serves
4 small one-egg omelets

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About this recipe.

Small mushroom-filled omelets served with a bright green parsley, chive, chervil, and tarragon sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 1/2 cups Parsley (flat-leaf leaves)
  • 2 cups Chives (cut in 1/2 inch lengths)
  • 1 cup chervil leaves
  • 1/2 cup Tarragon leaves
  • 3/4 cup Water
  • Salt (to taste)
  • 2 tbsp Butter (unsalted; plus 1 teaspoon, divided (1 tablespoon for mushrooms and 1 teaspoon per omelet))
  • 1 sm Shallot (minced)
  • 1/4 lb Chanterelles (trimmed and coarsely chopped)
  • 1 tbsp Creme fraiche
  • 1/2 tsp Vegetable oil
  • 4 lg Egg (at room temperature)

The cooking plan

How to make Chanterelle Omelets with Fines Herbes Sauce.

  1. Heat the oven to 250°F. Set a bowl of ice water beside a saucepan of boiling salted water. Blanch the parsley, chives, chervil, and tarragon for 4 minutes. Transfer to the ice water, drain, and squeeze dry in a clean towel. Blend with the measured 3/4 cup water until smooth, then season with salt.

  2. Melt 1 tablespoon butter in a skillet over medium heat. Soften the shallot for about 2 minutes. Add the chanterelles and a little salt, then cook, stirring, until tender and their moisture has reduced, about 8 minutes. Remove from the heat, stir in the creme fraiche, and keep warm.

  3. Use a 6- or 8-inch ovenproof nonstick skillet. Melt 1 teaspoon butter with the vegetable oil over medium heat. Beat one egg with a pinch of salt until foamy, pour into the skillet, and reduce the heat. Once the base begins to set, transfer the pan to the oven and cook until the egg is fully set without liquid egg remaining. Start checking after about 1 minute; do not use the clock alone. Use an oven mitt for the hot handle.

  4. Slide the omelet onto a plate, spoon one-quarter of the mushroom filling down the center, and fold the sides over. Serve with a little herb sauce. Repeat with the remaining three eggs and filling, using 1 teaspoon butter for each omelet.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chanterelle Omelets with Fines Herbes Sauce

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Small mushroom-filled omelets served with a bright green parsley, chive, chervil, and tarragon sauce.
Print Recipe Pin Recipe
Total Time 1 hour 15 minutes
Servings: 4 small one-egg omelets
Course: Breakfast, Lunch
Cuisine: French
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 ½ cups Parsley flat-leaf leaves
  • 2 cups Chives cut in 1/2 inch lengths
  •  
    1 cup chervil leaves
  •  
    ½ cup Tarragon leaves
  • ¾ cup Water
  • Salt to taste
  • 2 tbsp Butter unsalted; plus 1 teaspoon, divided (1 tablespoon for mushrooms and 1 teaspoon per omelet)
  • Whole, halved and chopped pink shallots1 sm Shallot minced
  •  
    ¼ lb Chanterelles trimmed and coarsely chopped
  •  
    1 tbsp Creme fraiche
  • ½ tsp Vegetable oil
  • 4 lg Egg at room temperature

Equipment

Saucepan
Saucepan
Ovenproof skillet
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons
Blender

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 250°F. Set a bowl of ice water beside a saucepan of boiling salted water. Blanch the parsley, chives, chervil, and tarragon for 4 minutes. Transfer to the ice water, drain, and squeeze dry in a clean towel. Blend with the measured 3/4 cup water until smooth, then season with salt.
  2. Melt 1 tablespoon butter in a skillet over medium heat. Soften the shallot for about 2 minutes. Add the chanterelles and a little salt, then cook, stirring, until tender and their moisture has reduced, about 8 minutes. Remove from the heat, stir in the creme fraiche, and keep warm.
  3. Use a 6- or 8-inch ovenproof nonstick skillet. Melt 1 teaspoon butter with the vegetable oil over medium heat. Beat one egg with a pinch of salt until foamy, pour into the skillet, and reduce the heat. Once the base begins to set, transfer the pan to the oven and cook until the egg is fully set without liquid egg remaining. Start checking after about 1 minute; do not use the clock alone. Use an oven mitt for the hot handle.
  4. Slide the omelet onto a plate, spoon one-quarter of the mushroom filling down the center, and fold the sides over. Serve with a little herb sauce. Repeat with the remaining three eggs and filling, using 1 teaspoon butter for each omelet.

Notes

Makes four small omelets, one egg each. Butter allocation is 1 tablespoon for the mushrooms plus 4 teaspoons for the omelets, which equals 2 tablespoons plus 1 teaspoon overall. The 75-minute total is the source estimate; prep and cook breakdowns remain unset. Refrigerate the herb sauce for up to 3 days. Refrigerate the mushroom filling overnight and reheat before assembling.

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Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Lobster Thermidor

Dinner · Seafood Mains

Lobster Thermidor

Sherry, mushrooms, and Parmesan give this lobster filling its richness. Spoon it into the cleaned shells and brown the top just before serving for a special-occasion dinner.
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Serves
4 filled lobster halves

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About this recipe.

Lobster meat in a sherry, mushroom, and Parmesan cream sauce, returned to the shells and browned under the broiler.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Lobsters (live; about 1 1/2 pounds each)
  • 1/4 cup Butter (unsalted)
  • 1 med Shallot (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 6 oz Cremini mushrooms (thinly sliced (about 2 3/4 cups))
  • 3/4 cup Whipping cream (heavy)
  • 2 lg Egg yolks
  • 2 tbsp Sherry (dry)
  • 1/2 tsp Kosher Salt (plus more to taste)
  • 1/4 tsp Cayenne Pepper
  • 1/2 cup Parmesan cheese (finely grated, for the filling; plus 2 tablespoons for the topping)
  • Parsley (Fresh flat-leaf; chopped)
  • Lemon (wedges)

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Keep the Sauce Gentle

The cream sauce is thickened with egg yolks. Stir over gentle heat and check its temperature before adding the cheese and lobster. Have your cleaned shells and broiler-safe tray ready before finishing the filling.

Method and missing garlic measurement cross-checked against Luke’s Lobster Thermidor; this version retains the original two-lobster quantity. Food safety endpoints follow FDA safe food handling guidance.

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The cooking plan

How to make Lobster Thermidor.

  1. Bring a large pot of water to a boil. Add the two lobsters, cover, and maintain a steady simmer. Begin checking after about 12 to 14 minutes for lobsters of this size; the meat must be firm, pearly, and opaque, rather than relying only on red shells or smell. Transfer to a rimmed tray and cool just until safe to handle.

  2. Remove the claws and extract their meat. Carefully split each body and tail lengthwise with a heavy knife and kitchen shears. Remove the tail meat, digestive tract, and tomalley; discard the latter two. Clean and dry the four shell halves and place cut-side up on a bare broiler-safe rimmed sheet. Cut the tail and claw meat into bite-size pieces.

  3. Melt the butter in a saucepan over medium heat. Soften the shallot, stirring, for about 3 to 4 minutes. Add the garlic and mushrooms and cook until the released moisture evaporates and the mushrooms begin to brown.

  4. Whisk the cream, egg yolks, and sherry together in a bowl. Reduce the pan heat to low. Whisk a little hot mushroom liquid into the cream mixture, then slowly stir the mixture into the pan. Cook gently, stirring continuously, until slightly thickened and at least 160°F on a food thermometer. Do not let it boil vigorously.

  5. Remove from the heat and stir in the salt, cayenne, and 1/2 cup Parmesan. Fold in the lobster. Divide among the four shell halves and sprinkle with the additional 2 tablespoons Parmesan. Place any filling that will not fit in a small broiler-safe dish alongside the shells.

  6. Preheat the broiler with the rack positioned according to the appliance guidance, about 6 inches from the heat when suitable. Broil until the tops are lightly golden and the filling is hot, watching continuously; this may take about 2 to 3 minutes. Garnish with parsley and serve immediately with lemon wedges.

Let’s cook

The full recipe.

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Lobster Thermidor

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Lobster meat in a sherry, mushroom, and Parmesan cream sauce, returned to the shells and browned under the broiler.
Print Recipe
Servings: 4 filled lobster halves
Course: Dinner
Cuisine: French
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    2 Lobsters live; about 1 1/2 pounds each
  • ¼ cup Butter unsalted
  • Whole, halved and chopped pink shallots1 med Shallot finely chopped
  • 2 cloves garlic finely chopped
  • 6 oz Cremini mushrooms thinly sliced (about 2 3/4 cups)
  •  
    ¾ cup Whipping cream heavy
  • Three separated raw egg yolks in a clear glass bowl2 lg Egg yolks
  •  
    2 tbsp Sherry dry
  • ½ tsp Kosher Salt plus more to taste
  • ¼ tsp Cayenne Pepper
  • ½ cup Parmesan cheese finely grated, for the filling; plus 2 tablespoons for the topping
  • Parsley Fresh flat-leaf; chopped
  • Lemon wedges

Equipment

1 Large stockpot (at least 10 quarts)
1 Broiler-safe rimmed baking sheet
1 Instant-read thermometer
1 Kitchen shears and lobster cracker

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bring a large pot of water to a boil. Add the two lobsters, cover, and maintain a steady simmer. Begin checking after about 12 to 14 minutes for lobsters of this size; the meat must be firm, pearly, and opaque, rather than relying only on red shells or smell. Transfer to a rimmed tray and cool just until safe to handle.
  2. Remove the claws and extract their meat. Carefully split each body and tail lengthwise with a heavy knife and kitchen shears. Remove the tail meat, digestive tract, and tomalley; discard the latter two. Clean and dry the four shell halves and place cut-side up on a bare broiler-safe rimmed sheet. Cut the tail and claw meat into bite-size pieces.
  3. Melt the butter in a saucepan over medium heat. Soften the shallot, stirring, for about 3 to 4 minutes. Add the garlic and mushrooms and cook until the released moisture evaporates and the mushrooms begin to brown.
  4. Whisk the cream, egg yolks, and sherry together in a bowl. Reduce the pan heat to low. Whisk a little hot mushroom liquid into the cream mixture, then slowly stir the mixture into the pan. Cook gently, stirring continuously, until slightly thickened and at least 160°F on a food thermometer. Do not let it boil vigorously.
  5. Remove from the heat and stir in the salt, cayenne, and 1/2 cup Parmesan. Fold in the lobster. Divide among the four shell halves and sprinkle with the additional 2 tablespoons Parmesan. Place any filling that will not fit in a small broiler-safe dish alongside the shells.
  6. Preheat the broiler with the rack positioned according to the appliance guidance, about 6 inches from the heat when suitable. Broil until the tops are lightly golden and the filling is hot, watching continuously; this may take about 2 to 3 minutes. Garnish with parsley and serve immediately with lemon wedges.

Notes

Makes four filled lobster halves from two 1 1/2-pound lobsters. Portion size depends on the rest of the meal. The Parmesan is 1/2 cup in the filling plus 2 tablespoons on top. Preparation and total times were absent from the original import and remain unset. Use a broiler-safe tray without wax paper.

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