Experience the Decadence of Classic Lobster Thermidor – Recipe Inside!
Indulge in the luxurious flavors of Classic Lobster Thermidor Recipe. This French delicacy offers a creamy, decadent sauce draped over succulent lobster meat. Want to put your culinary skills to the test and impress your guests? Try out this recipe and discover the secret ingredient that takes this dish to the next level.
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Few seafood dishes have captured the world’s imagination like Lobster Thermidor, and for good reason. This classic French recipe combines tender chunks of succulent lobster meat with a creamy, cheesy sauce and a touch of paprika for an explosion of flavors in every bite.
Originating in the late 19th century, Lobster Thermidor was named after a popular play by Victorien Sardou. The play, which tells the story of a woman who seeks revenge on her former lover, was set in France in the 1830s. It is said that the dish was created by a famous Parisian restaurant, ready to serve to guests in the intermission of the play.
Lobster Thermidor quickly became a sensation among the Parisian elite, and it was soon exported to other fine dining establishments around the world. Today, it remains a hallmark of French cuisine and is served in many of the world’s most prestigious restaurants.
Making Lobster Thermidor may seem intimidating at first, but with few ingredients and a bit of patience, it can be easily accomplished at home. This recipe involves sautéing lobster meat in butter, preparing a roux with flour and cream, whisking in white wine, Parmesan, and Gruyere cheeses, and seasoning it with paprika and spices. Then, the mixture is packed into the reserved lobster shells and baked to perfection in the oven.
Whether it’s a special occasion or just a treat-yourself kind of day, Lobster Thermidor is always a good idea. Savor it with a glass of white wine, garnished with fresh parsley and served with lemon wedges for a burst of refreshing flavor. Bon appétit!
Ask the Chef: Pro Tips for making Lobster Thermidor
Choose Fresh Lobsters
Always start with the freshest lobster possible. Fresh lobster meat should be firm and should have a sweet smell. Avoid lobsters with an ammonia-like odor, as this is a sign that the lobster is past its prime. Additionally, make sure that the lobster is alive before cooking it, and kill it quickly and humanely.
Protect Your Fingers!
Lobster shells can be sharp and difficult to handle, especially when cutting them. Protect your fingers by using oven mitts or gloves when handling the hot shells and meat.
Be Careful When Making the Roux
When making the roux, make sure to stir it constantly to avoid any lumps of flour. If you don’t cook the roux long enough, your sauce will have a raw flour taste, so be sure to give it 1-2 minutes to cook before adding the liquids.
Choose the Right Cheeses
Good-quality aged Parmesan and Gruyere cheeses are essential for this dish. Avoid using pre-shredded cheese as it does not melt as well and can make for a grainy sauce. Grate the cheese yourself to ensure the best flavor and texture.
Season to Taste
Season the dish with salt, black pepper, and paprika to taste. Remember that the lobster and cheese can be quite salty already, so be careful not to oversalt. Paprika adds a nice color and smokiness to the dish but use it in moderation.
Garnish with Fresh Herbs and Citrus
Sprinkle fresh parsley over the top of the Lobster Thermidor once it’s cooked and add a wedge of lemon to bring out the flavors in the dish. Fresh herbs and citrus add brightness, aromatics, and balance to the richness of the dish.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave, being cautious not to overcook the lobster.
How Many Calories are in Lobster Thermidor?
Nutrition Facts
2 Servings per Recipe
Calories: 810
- Total Fat: 57g
- Saturated Fat: 35g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Cholesterol: 545mg
- Sodium: 1360mg
- Total Carbohydrates: 13g
- Dietary Fiber: 0g
- Total Sugars: 2g
- Added Sugars: 0g
- Protein: 60g
How to Make Lobster Thermidor
Ingredients
- 2 Lobsters
- 4 Tbsp Unsalted Butter
- 1/4 Cup All-Purpose Flour
- 1/2 Cup Heavy Cream
- 1/4 Cup Dry White Wine
- 1/4 Cup Grated Parmesan Cheese
- 1/4 Cup Grated Gruyere Cheese
- Salt
- Black Pepper
- Paprika
- Fresh Parsley
- Lemon Wedges
Instructions
- Preheat the oven to 375°F.
- Kill the lobsters and remove meat; chop into chunks and reserve the shells.
- Melt 2 tablespoons of butter in a large skillet over medium heat; add the lobster meat and sauté for 5 minutes. Remove the lobster meat and set aside.
- Melt remaining 2 tablespoons of butter in the same skillet over low heat. Add the flour and stir well. Cook for 1-2 minutes, stirring constantly to make a roux.
- Remove the skillet from heat and gradually whisk in the heavy cream and dry white wine until smooth.
- Return the skillet to medium heat and bring the mixture to a boil. Stir constantly and cook until thickened.
- Turn down the heat to low and add the Parmesan and Gruyere cheeses. Stir until melted and smooth.
- Season the mixture with salt, black pepper, and paprika to taste.
- Add the lobster meat to the cheese mixture and stir well.
- Pack the lobster mixture into the reserved lobster shells and place them onto a baking sheet.
- Bake the lobsters in the preheated oven for 10-12 minutes, or until the tops turn golden brown.
- Garnish with fresh parsley and lemon wedges before serving.
