Skip to main content New this month
Get the Allrecipes magazine

Lobster Thermidor

Rated as 4.58 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 653 cals
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Preheat your oven's broiler.
  4. 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.
  5. Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

Nutrition Facts


Per Serving: 653 calories; 28 g fat; 13.5 g carbohydrates; 76.7 g protein; 323 mg cholesterol; 2060 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 29
  1. 38 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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. Ins...

Most helpful critical review

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. ...

Most helpful
Most positive
Least positive
Newest

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. ...

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. Ins...

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 significa...

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 t...

Made the sauce to pour over the cooked lobster meat, very quick and easy, everyone loved it, thanks.

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...

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!

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 m...

my father loves this