Lobster Thermidor

Lobster Thermidor

Lobster Thermidor


Lobster Thermidor is a French recipe consisting of chunks of lobster tossed in a creamy cognac sauce and then stuffed into its own shell, then sprinkled with gruyere cheese and broiled until golden brown.


2 Lobster Tails (approx. 12 oz each)

Chopped Garlic

Salt & Pepper


Directions for Lobsters:

We will use 2 lobster tails, about 12 ounces each. To make butterflied lobster tails, use sharp kitchen scissors and cut down the center of the tail top shell towards the tail. Carefully crack the shell open, with the assistance of a spoon to separate the meat from the shell, lift out the meat and place it on top of the shell. It’s important NOT to cut through the tail, and NOT to pull out the tail portion of the lobster. You still want the tail portion of the lobster to be connected to the shell. Season lobster with fresh, chopped garlic, salt, pepper, and butter. Bake in the oven at 400° for about 20 minutes. (small lobster tails will need about 10 minutes.)
Remove from the oven and let it cool down a little. While the lobster baking, we are preparing the sauce.

Ingredients for the Sauce:

2 tablespoons of unsalted butter
2 tablespoons of minced shallots
1/2 teaspoon of minced garlic

2 tablespoons of cognac
2 tablespoons of flour

3/4 cup of milk
1/4 cup of heavy cream
1/4 teaspoon of salt
1/8 of a teaspoon of white pepper
1/2 a cup of grated parmesan

1 tablespoon of chopped tarragon leaves
1 tablespoon of dry mustard powder
2 tablespoon off chopped flat parsley

1/4 cup of shredded Gruyere cheese

Melt the butter in a large skillet.
Add shallots and garlic, simmer for 1 min.

Mix Cognac with flour in a small cup and whisk mixture into skillet.

Slowly whisk in milk, simmer until thickened.

Add cream, salt and pepper.

Turn off heat.

Stir and mustard, tarragon, parsley, and Parmesan.

Stir in cut lobster meat and spoon mixture back into empty lobster shells.

Top with Gruyere cheese and broil for 5 to 10 minutes until golden brown.

Enjoy with spinach Orzo on the side and a dry Chardonnay. 🫠






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