Name: French Lobster Thermidor Delight Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 2 live lobsters (1.5 pounds each); 4 tbsp unsalted butter; 2 shallots, finely chopped; 1 cup cremini mushrooms, sliced; ½ cup dry white wine; 1 cup heavy cream; ½ cup freshly grated Parmesan cheese; 1 tsp paprika; 2 tbsp fresh parsley, chopped; Salt and pepper to taste

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Introduction

French Lobster Thermidor Delight is a classic dish that combines tender lobster meat with a rich, creamy sauce, baked to golden perfection. This elegant recipe brings restaurant-quality flavors right to your home kitchen, perfect for special occasions or treating yourself.

The image shows two lobster tails with bright orange shells and white, juicy meat exposed on top. They are covered with a creamy light yellow sauce sprinkled with finely chopped green herbs, likely parsley. The tails rest in a black tray with lemon wedges placed around them, adding a touch of yellow contrast. The sauce pools lightly around the lobster tails, creating a glossy and rich texture. The background surface is a white marbled texture that adds a clean, elegant look to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 live lobsters (1.5 pounds each)
4 tbsp unsalted butter
2 shallots, finely chopped
1 cup cremini mushrooms, sliced
½ cup dry white wine
1 cup heavy cream
½ cup freshly grated Parmesan cheese
1 tsp paprika
2 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook lobsters for 8-10 minutes until bright red. Remove and cool slightly before cracking open.
Step 2: In a skillet over medium heat, melt butter. Add shallots and sauté until translucent, about 2 minutes. Add mushrooms and cook until tender.
Step 3: Pour in white wine and simmer for 3-4 minutes until reduced by half. Stir in heavy cream and cook until slightly thickened, about 3 minutes.
Step 4: Chop lobster meat into bite-sized pieces. Fold it into the sauce along with paprika and half of the Parmesan cheese. Season with salt and pepper to taste.
Step 5: Preheat the broiler. Fill cleaned lobster shells with the lobster mixture, top with remaining Parmesan cheese, and broil for 3-5 minutes until golden brown and bubbly.

Tips & Variations

Use fresh parsley to add a bright herbal note; you can substitute with tarragon for a more traditional French flavor.
For extra richness, add a splash of brandy or cognac to the sauce before adding cream.
If live lobsters aren’t available, cooked lobster tails can be substituted, but adjust cooking times accordingly.

Storage

Store any leftover lobster thermidor in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven at 300°F (150°C) until warmed through to avoid toughening the lobster meat.

How to Serve

A close-up view of two baked, thinly sliced Hasselback potatoes with a golden-brown crispy outer layer resting in a black baking dish. The potatoes are covered with a creamy white sauce that seeps into the slices and pools at the bottom, with green chopped parsley sprinkled on top adding a fresh contrast. The crispy edges reveal hints of soft potato inside, and the dish is placed on a white marbled surface with a slice of lemon blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can prepare the lobster mixture a few hours before cooking and keep it refrigerated, then fill the shells and broil just before serving for best texture and flavor.

What can I serve with Lobster Thermidor?

This rich dish pairs wonderfully with simple sides like steamed asparagus, a crisp green salad, or buttery mashed potatoes to balance the flavors.