There might be a lot going on with our Lobster Thermidor recipe, but TRUST me, you’ll never regret it! You’ll love how rich and decadent the sauce is. It complements the lobster perfectly, and you’ll want to mop it all up with a slice of warm homemade garlic bread. It’s buttery with a hint of lemon and other subtle spices. I can’t even find the perfect words to describe how flavorful it is.
Recipe Ingredients
Truth be told, my cheesy Lobster Thermidor is one of those slow-meal specialties that takes some effort but is definitely worth it. So it’s really the kind of dish you’ll want to reserve for special occasions, like Valentine’s Day or Mother’s Day. But don’t you worry because I made this recipe as simple as possible with just the basic ingredients. 😉
How to Make Lobster Thermidor
Whole Lobster
Prepare Water – Fill a large pot with enough water to cover the lobsters.Boil Water – Bring the water to a rolling boil (water boiling rapidly with loads of bubbling). (Photo 1)Add Lobsters – Gently place the lobsters in the boiling water, head first. Cover the pot with a tight-fitting lid, return to a boil as quickly as possible and start the timer. It should take about 7-8 minutes for 1½ pound lobster. Add 2-3 minutes per pound for each additional pound for extra-large lobsters.Drain and Shock – Quickly remove the lobster from the boiling water, then put them in a pot of cold water.Transfer to Working Surface – Carefully remove the lobster from the pot; you may use tongs and place it on a board or working surface.Remove the Meat – Carefully crack the lobster’s claw without tearing the meat, and then remove the meat. You can break it open with a rolling pin, mallet, or lobster cracker. (Photo 2)
Lobster Tails
Remove Lobster Meat – Use kitchen scissors to cut open the tail’s underside. Carefully remove lobster meat from the shells without destroying it. Reserve the shells because you will need them to cook the Lobster Thermidor. (Photo 3)Chop and Set Aside – Chop the lobster meat into bite-sized pieces and set aside until ready to use. (Photo 4)Preheat the oven to 400℉/205℃.Saute Garlic and Onion – Place a saucepan over medium heat, then add about a tablespoon of butter, followed by the onions and garlic. Stir for about a minute. (Photo 5)Add the Lobster Meat and Set Aside – Add chopped lobster meat, lightly season with Creole seasoning, and saute for about two minutes or until warmed through. Set aside. (Photo 6)
The Final Phase
Make a Roux – Heat the oil in a medium skillet over medium heat. Then add the onions, stir for about 30 seconds, and add flour. Stir again for about 1-2 minutes to eliminate the flour’s raw taste. (Photos 7-8)Deglaze – Gently add wine to deglaze, followed by the milk. Turn off the heat, then add cheese, Creole seasoning, lemon juice, salt, and pepper to taste. (Photos 9-10)Add Filling – Add about a tablespoon of sauce into the lobster shell, followed by lobster meat, sauce, and bread crumbs. (Photos 11-14)Bake for about 3-5 minutes or until heated through.Garnish and Serve – Remove your Lobster Thermidor from the oven and garnish it with lemon and parsley. Serve with salad or couscous.
Recipe Variations
Tips and Tricks
Serving and Storage Instructions
Lessen your workload by cooking the sauce and lobsters ahead of time. However, you’ll need to store them separately so the lobster doesn’t get soggy.
What to Serve with Lobster Thermidor
We don’t want all these wonderful complex flavors to go to waste. So, to let them stand out more… we’ll go for more mellow but delicious side dishes to complement our fancy lobster thermidor, like these recipes below.
More Incredible Lobster Recipes to Try
Conclusion
Lobster Thermidor is ideal for any special occasion because it’s just so elegant and surprisingly easy. What perfect moment do you plan on trying this recipe? Please comment below. ❤️
