This stunning lobster dish 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.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.

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

  • Preheat your oven's broiler.

  • Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.

  • Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

Nutrition Facts

653 calories; 76.7 g protein; 13.5 g carbohydrates; 322.9 mg cholesterol; 2059.6 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/02/2010
This recipe is much easier than Julia Child's complicated but AMAZING recipe. Taking the best ideas from both make this recipe but add 1 tablespoon of dried or fresh tarragon to the sauce. Instead of fish stock boil the lobsters in 2 cups white wine 2 cups water sliced onion 1 carrot and 1 celery stalk. This is a dramatic dish that can be made ahead of time popped in the oven for browning sure to impress your guests! Read More
(83)

Most helpful critical review

Rating: 3 stars
05/10/2006
I was somewhat disappointed in this recipe for Lobster Thermidor. I made it exactly as instructed. The sauce was too thin and not rich tasting enough and had too much wine and/or lemon in it. If I make it again I would add more cream less wine and lemon and would thicken it up with a little cornstarch. Read More
(86)
41 Ratings
  • 5 star values: 25
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/10/2006
I was somewhat disappointed in this recipe for Lobster Thermidor. I made it exactly as instructed. The sauce was too thin and not rich tasting enough and had too much wine and/or lemon in it. If I make it again I would add more cream less wine and lemon and would thicken it up with a little cornstarch. Read More
(86)
Rating: 4 stars
01/02/2010
This recipe is much easier than Julia Child's complicated but AMAZING recipe. Taking the best ideas from both make this recipe but add 1 tablespoon of dried or fresh tarragon to the sauce. Instead of fish stock boil the lobsters in 2 cups white wine 2 cups water sliced onion 1 carrot and 1 celery stalk. This is a dramatic dish that can be made ahead of time popped in the oven for browning sure to impress your guests! Read More
(83)
Rating: 5 stars
12/31/2007
To whoever suggested imitation crabmeat thank you. I'd never have thought of that! I don't eat crab or lobster so I've been mssing out on the thermidor I've been cooking for my significant other. Mind you the sauce is good in my usual recipe which is different from this one. I sub. about 3/4 of the wine with brandy simmering the sauce before this also helps thicken it some. Definately a keeper but one I'm going to 'fiddle with' before I'm sure I got the perfect FOR US recipe. That's the secret fiddle until you got it just how you like it recipes ain't written in stone they're meant to be 'adjusted'. Anyway nice recipe thanks! Read More
(52)
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Rating: 5 stars
12/14/2009
Delicious! I did have fish stock so I used 1.5 cups of the water I used to boil the lobster and I used a can of condensed cream of mushroom soup in place of the double cream diluting it with the white wine noted. It was quite easy to assemble and prepare and hubby thought it was the best thing ever - even better then restaurant quality. Read More
(20)
Rating: 5 stars
01/03/2007
Made the sauce to pour over the cooked lobster meat very quick and easy everyone loved it thanks. Read More
(16)
Rating: 5 stars
09/14/2009
A great recipe... Making the sauce i was hesitant but once the mustard parsley were in the flavor changed. Just be careful with the salt. Only problem i had was when i broiled for 3 minutes. It wasnt long enough and the lobster meat at the bottom was still raw. I had to throw back in the oven. A suggestion: place a small amount of lobster meat in the shell and place the rest in the pan with the broth...it will all cook and you'll still have the decoration Read More
(12)
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Rating: 5 stars
03/08/2006
I substituted imitation crab meat for the real stuff but it was great! Next time I will not put as much into each tortillia. It goes a long way. My husband loved it! Thanks! Read More
(12)
Rating: 5 stars
03/01/2011
This was a good base recipe. Used the boiling water from cooking tail (with some old bay). Started with butter/onions added flour to make a roux also added some roasted garlic didnt really measure anything cause I made a smaller batch. Wish I made more going to use the leftovers on some imitation crab and add to pasta. This would make a great sauce for a lobster pasta too I almost made it that way wish I did. Would have stretched the meat and filled me up just wanted more after I ate it. Also served with lemon on the side to taste instead of mixing it in might save some headaches that way. Read More
(9)
Rating: 5 stars
08/11/2005
my father loves this Read More
(9)