The Easy Recipe For Classic French Lobster Thermidor

You know, there are many different ways to turn lobsters into delicious treats. Especially among them must mention the dish Lobster Thermidor recipe. So why is this dish so famous and special? Let's find the answer with us!

Lobster Thermidor recipe is to be expected, isn't it?

Lobster Thermidor recipe is to be expected, isn't it?

What Is Lobster Thermidor Recipe?

Lobster Thermidor, a classic French dish. Lobster Thermidor consists of lobster meat cooked in a rich wine sauce. It is then stuffed back into the lobster shell and grill to brown. Sauces are usually a creamy mixture of egg yolks and brandy. The sauce initially contained mustard (usually powdered mustard). Due to its expensive ingredients and a lot of preparation, the Lobster Thermidor is often considered the main recipe for special occasions.

Some believe that the Lobster Thermidor was first introduced in 1894 by Marie's, a famous restaurant in Paris. The Lobster Thermidor recipe was created for the premiere of 'Thermidor', a play by Victorien Sardou which is named for one of the months of the Fresh Republic calendar, the hot month (July 19 to August 17).

Another story claims that the dish was made by chef Tony Girod at Café de Paris, also in Paris. Others believe it was named by Napoleon when he tasted it in the month of Thermidor.

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The Classic French Lobster Thermidor Recipe

To make this dish, you can use freshly cooked lobster meat or frozen cooked lobster tail.

  • Serving size: 2 people
  • Prep time: 20 min
  • Cooking time: 15 min

Ingredients For The Lobster Thermidor

Note that this dish uses quite a lot of lobster spices like

  • 2 cooked lobster tails for sale, chopped meat. Save the shell for use when baking.
  • 2 tablespoons butter
  • 1 1/2 tablespoon olive oil
  • 2 tbsp flour
  • 3/4 cup light cream or a half
  • 1/4 cup dry sherry or white wine
  • 1 tablespoon lemon juice
  • 1 minced garlic clove
  • 1 teaspoon vinegar oil
  • 1 teaspoon chopped fresh parsley
  • 1/4 cup diced leeks (white part)
  • 1/4 cup chopped red chili
  • 1/2 cup sliced ​​mushrooms
  • 1/2 cup crumbled cheddar cheese (white)
  • 1/4 cup Parmesan cheese (ideally freshly ground)
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

You should buy the main ingredient in lobster season. Let prepare your fresh lobsters now!

Note… For a thicker sauce, use less than half and less sherry or white wine.

Remove the meat from the claws and tail and save the shell

Remove the meat from the claws and tail and chop it

If you have live lobster on hand, bring a pot of salted water containing the lemons, quartered onion, and bouquet garni to boil. Add the lobster and cook for about 8 to 10 minutes. When the lobster turns red and firm, take it out and put it in an ice bath.

When the lobster is cool, use a knife to cut it lengthwise and remove the tail meat. Remove the claws and break gently to get the meat. Gently pull the forelegs out of the housing and discard. Diced the tail meat and claw meat.

Now Let's Cook This Dish

First, saute the mushrooms and red peppers in olive oil until the mushrooms are ripe. Then set this mixture aside. Then let's melt the butter, add the leeks and the garlic. Remember to cook for only 1-2 minutes.

Now stir the flour to make the roux. At the same time warm up the oven to 425 degrees because we'll bake right away.

Here comes the wine. Stir the wine and then slowly add the cream stirring constantly. Bring to a boil, then reduce heat. Now add lemon juice, parsley and wormwood, cheddar and stir until the cheese is melted. Add salt and pepper to taste, then add the mushrooms, red chili and lobster to saute.

Carefully spoon the mixture into the shell

Carefully spoon the mixture into the shell

Here comes the enchanting grill step. Place the empty lobster tail shells on the baking sheet. Pour the mixture into the shell and sprinkle some Parmesan cheese and chili powder over the top. Whoa! That's very wonderful. Let's start baking!

Bake for 10 - 12 minutes in a preheated 425-degree oven. Then bring it out and enjoy some hot and hot food!

You can serve Lobster Thermidor with some green vegetables such as green beans or spinach

You can serve Lobster Thermidor with some green vegetables such as green beans or spinach

Tips For A Delicious Lobster Thermidor Dish

Instead of eating Thermidor in its shell, you can eat it outside. Place the filling on a baking sheet before baking, and serve with crusty bread or egg noodles.

Buy 1 or 1/2 pound lobster per serving, as the final yield will be about 4 0 8 ounces of meat per serving.

You can also use fish or chicken in place of lobster.

 

What To Serve With Lobster Thermidor?

Appetizers

You can cook up a light soup or favorite salad to make a great appetizer. Taste it just right, don't overwhelm the main dish.

Side dishes

When eating Lobster Thermidor, the sauce in this dish combined with green vegetables such as green beans or spinach will make it less greasy. For a more delicious and filling meal, you can add a starchy side dish, like simple pasta or crispy french fries.

Dessert

Serve a light dessert like fresh fruit or meringue with a sprig of mint on top, it will refresh your mouth after eating this rich dish.

You can try other Lobster Thermidor recipes here

Now, are you confident enough to make a Lobster Thermidor recipe yet? Get started and you will find it easy! When you enjoy your work you will feel extremely wonderful and meaningful!

View more recipes with lobster here:

Visit our blog for more useful tips related to the lobster. Feel free to contact us via the below contact information if you have any further questions or requests.

Website: www.mualobster.com
Address: 849 Forest Ave, Portland, ME 04103.
Tel: +1 (207) 772-3565.

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