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.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
4 filled lobster halves

Bring it to the table

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)

Jump to Recipe

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.

Explore more recipes

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.

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.

Lobster Thermidor

No ratings yet
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

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 Lobsters live; about 1 1/2 pounds each
  • ¼ cup Butter unsalted
  • 1 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
  •  
    2 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.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

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.

Can I print or check off the ingredients?

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.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Submit a Comment