Chef John's Lobster Thermidor

Thank You Chef John Armand Mitzewich for this, and all the delicious recipes You have shared with us. With Your clear and easy to follow instructions, You have helped so many of us to experience true Culinary Success and Excellence. You are very much appreciated, and I gratefully commend You for all You do. Thank You Chef John.

This recipe was fabulous.

Oh. My. God. I never liked Lobster Thermidor because of the horrible heavy sauce. Chef John fixed it. Thank you so very much for this recipe. My 23rd wedding anniversary was memorable, in part because of this.

Chef John you did it again. Great recipe. Easy prep. Impressive presentation. Tasted great. Lots of compliments. I docked it one star because I was so tempted to eat the tails after the first step of cooking them in butter. Glad I didn't but the temptation was strong. The time estimate of about an hour for prep and cook was about right for me. I can recommend this recipe and will make it again.

This is a great recipe for Father’s Day"

My husband loved it!

I followed Chef John guidelines....pretty much to the T, us foodies....OMG it was so good, everyone loved the them. I paired it with Pappardelle pasta , light alfredo cream sauce that I added from left over therimdor sauce perfect! Yum!

Excellent. Made exactly as directed but scaled everything by 50%.

one unbelievable recipe! There are no words for the flavor. made this with a side dish of penne al la vodka with shrimp.

I really liked that this recipe gave alternative ingredients. They made no difference in the taste. Wasn’t as rich,which was perfect. I will definitely make this again.

Bbqssssi

Dear Chef, this recipe was a perfect and super hit item for our son's medical graduation family dinner get together. The entire credit goes to you. Thank you so much for such an ez step-by-step instructions which made cooking so much fun. Thanks again.

I use Allrecipes for almost everything I cook, and at least a dozen of Chef John’s recipes have become go-to recipes for me. That said, this is the first time I’ve been compelled to review. I made this as a treat for my lobster-loving boyfriend. He said it was “awesome” and proclaimed it his “favorite way he’s ever eaten lobster.” The recipe was easy enough and I followed it to the letter. Plus, it looks so darn impressive! Thanks for a great recipe; we can’t wait to have it again!

Pretty Great! Would make this for get-togethers with my best friends.

Absolutely fantastic! I only had minor changes because of what I had. Bourbon for the cognac and plain panko for the bread crumbs. I also used heavy cream for the milk and crème with a splash of lemon juice(thank you video). Love the addition of the mushrooms! The BF was blown away! The crumb mix on top gave it such a delicate crispiness to the creamy stuffing.....just wow! Yes, we will have this again!

I had been saving this recipe for a while, waiting for a special occasion. I finally made it for my wife on mother's day. It was ok, and some work. Honestly, the consensus in the family was that we would have preferred having a simple, old-fashioned steamed lobster with butter and old bay. No disrespect to Chef John, who I think is amazing, but this one just didn't suit our tastes.

tasted pretty good.

It was a treat, living in Massachusetts makes it affordable

Siskd

Made according to recipe. Awesome. Tarragon was a major ingredient to this recipe. Actually I did make a minor change as I used lactose free whole milk instead of regular whole milk.

We thought these were good. The tarragon was just a little overwhelming, so next time (and there will be a next time) I will cut that in half.

No changes will make again!

I did not have tarragon or shallots so I used regular onion minced . It was great! I loved this recipe! Chef John you knocked this recipe out of the park and my whole family loved it.

Will make again

Amazing!

It was great! My husband and I really enjoyed it. March 8, 2022.

My husband loved this recipe for his birthday dinner, thanks Chef John!!!!!

This recipe was amazing! We didn't have the cognac or brandy but it was great without it. A huge hit for a very special occasion. It is going into the rotation for our indulgent dinners.

We made this for Christmas dinner. It was not difficult and came out beautifully. Delicious! (Watching the video helped.)

IT was delicious

We used claw meat so did not have shells for serving. Doubled the recipe, and added some dry Colman's mustard and topped with panko bread crumbs in addition to the Parmesan cheese. Baked in an 8x8 casserole dish for 20 minutes. Delicious!

Made as written subbing only dried tarragon for fresh. Hubs loved this !!!

Made the recipe in 8 oz lobster tails. They were just delicious! I love that you can prepare them before guests arrive and bake them when you are ready to serve.

Was really good, but will try again and thin the sauce with more milk and be a bit more careful taking the meat out of the tails. The flavor was awesome.

This receipt is amazing.

It was pretty good, but not my absolute favorite thing I’ve cooked from here. It was relatively easy. I’d make it again.

I made this for my wife and me on Valentine's Day. It turned out really well. I paired this with seared scallops and a small salad. Another hit from Chef John. Thanks!

Impressive looking dish for guests. Like another reviewer said, you can prep it ahead of time and then just pop it in the oven when the guests have arrived. Do not skip the tarragon or the sprinkle of cayenne to bring the flavors over the top! Another great recipe from Chef John.

Excellent

Followed the recipe and it was MAGNIFICENT. Tarragon was truly the perfect compliment - gourmet dish that was so simple and enjoyable to make. Compliments to you Chef John!

The recipe was perfect. Worked flawlessly. So good.

Made it just as instructed and it was wonderful!!!!

I made it exactly as stated. Though it wasn't good at all.

Incredible! A great improvement over the traditional recipe. Really let’s lobster subtle flavor shine!

I followed the recipe and didn't change anything and it was AMAZING and EASY! I served it with a side of linguine and clam sauce and my husband loved it!!!!

Didn't turn out to well for me. Won' make likely it again.

There was too much tarragon. Cut the quantity in half.

A lot of effort put into prepping. My lobsters didn't release from their shells easily (which cracked) so I used puff pastry shells instead.

The recipe is wonderful and turned out perfectly! The lobster meat wasn't over done and the flavor was excellent! Follow the recipe carefully and you can't go wrong. I may have used a bit too much Tarragon, but we really enjoyed it.

Amazing recipe…. Came out AWESOME!!!!

I made this for Valentine's dinner with my wife. I had all of the required ingredients. It went off without a hitch and was fabulous! Perfect night to love dinner! Thanks!

My husband favorite meal for his birthday 3yrs in a row. Chef John is amazing.

I followed the recipe exactly. Even hunted down fresh tarragon at my grocier. I've never had lobster thermidor before so, to be fair, I can't really compare this to others, but I'm going to stick with plain lobster tails.

Followed the directions to a T and it turned out perfect.

Fantastic!!! I will definitely make this dish again.

Frye’s dough

This was very tasty. I used brandy because, as Chef John said, it's cheaper than cognac. Next time, I plan on getting two 8oz instead of 4 4oz lobsters (When they are on sale). Thanks, Chef John.

Great video! I’m not a cook but this went without a hitch! I made a spectacular Valentines Day dinner for my wife. Thanks Chef John.

This was delicious! Not overly rich which made it so enjoyable! I will definitely make this again!

In the 50's my mom made lobster thermidor for fancy dinner parties. living in Chicago, lobster was canned, but my recollection was it was delicious. She was an amazing cook. So, using high quality frozen lobster tails, made this recipe tonight and it was SENSATIONAL. As always in Chef John I trust. Never disappointed.