Classic Lobster Thermidor Recipe

A decadent French dish where lobster thermidor recipe meat is mixed with a creamy Mornay sauce (béchamel with Gruyère), enhanced with cognac, Dijon mustard, and tarragon. The mixture is placed back in the lobster shell, topped with more Gruyère, and broiled until golden. Created in Paris's Maison Marie restaurant in 1894 to honor a play called "Thermidor."

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Course: Main Course

Cuisine: French

Keyword: Lobster Thermidor Recipe

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings:

Calories: 520kcal

Cost: $95

Equipment

Large stockpot
Sharp kitchen scissors
Heavy-bottom saucepan
Broiler-safe baking dish
Kitchen twine (optional, for securing shells)

Ingredients

the Lobster

2 whole live lobsters 1.5-2 lbs each
4 tablespoon unsalted butter
2 shallots finely chopped
¼ cup cognac
2 tablespoon Dijon mustard
½ cup heavy cream
2 egg yolks
½ cup Gruyère cheese grated
¼ cup Parmesan cheese
1 tablespoon fresh tarragon
Salt and white pepper

the Mornay Sauce

2 tablespoon butter
2 tablespoon flour
1 cup whole milk
¼ cup heavy cream
¼ teaspoon nutmeg
Salt and white pepper

Instructions

Boil lobsters 8 minutes, ice bath, split, remove meat
Make Mornay: butter + flour → add milk + cream → thicken
Sauté shallots, add lobster, flambé with cognac
Mix in mustard, tarragon, Mornay, egg yolks, half cheese
Fill shells, top with remaining cheese
Broil 3-4 minutes until golden

Notes

Choose fresh, lively lobsters
Don't overcook initial boiling
Best served immediately
Pairs with white wine, crusty bread

Nutrition