Lobster Thermidor


This stunning lobster Thermidor is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.

Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins


  • 1 medium (1 1/2 pound) cooked lobster

  • 2 tablespoons butter

  • 1 shallot, finely chopped

  • 1 ⅜ cups fresh fish stock

  • ¼ cup white wine

  • ¼ cup double cream

  • ½ teaspoon hot English mustard

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon fresh lemon juice

  • salt and freshly ground black pepper to taste

  • ¼ cup freshly grated Parmesan cheese


  1. Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells.

  2. Melt butter in a large skillet over medium heat. Add shallot; cook and stir until tender. Mix in fish stock, white wine, and double cream. Bring to a boil, and cook until reduced by half. Mix in parsley, lemon juice, mustard, salt, and pepper.

  3. Preheat your oven's broiler.

  4. Place stuffed lobster halves on a broiling pan or baking sheet. Spoon sauce over the meat and sprinkle with Parmesan cheese.

  5. Broil in the preheated oven until just golden brown, 3 to 4 minutes. Serve immediately.

Nutrition Facts (per serving)

653 Calories
28g Fat
14g Carbs
77g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 653
% Daily Value *
Total Fat 28g 36%
Saturated Fat 16g 80%
Cholesterol 323mg 108%
Sodium 2060mg 90%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 77g
Vitamin C 10mg 52%
Calcium 408mg 31%
Iron 2mg 13%
Potassium 1505mg 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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