Lobster Thermidor
Cooked lobster meat, cleaned lobster tail shells and shallot come together in this seafood — 75 minutes, 8 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 8 steps.
You'll mainly reach for grill / broiler and saucepan. At medium difficulty across 8 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg Fish Shellfish Mustard
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the cooked lobster meat into bite-sized pieces and pat dry. Preheat the broiler and arrange the cleaned tail shells on a baking sheet.
- Melt the butter in a saucepan over medium heat, add the finely chopped shallot, and soften for 2 to 3 minutes without colouring.
- Stir in the flour to make a roux and cook for 1 minute, then gradually whisk in the stock and cream and simmer gently until the sauce thickens, about 4 to 5 minutes.
- Whisk the egg yolks with the sherry or brandy and the mustard, then temper them by stirring in a ladle of the warm sauce, and return the mixture to the pan over low heat, stirring constantly, until it thickens slightly without scrambling.
- Stir in the tarragon, half of the gruyere, and season with salt and white pepper, then gently fold in the lobster meat just to warm it through.
- Spoon the lobster mixture into the reserved shells, mounding it generously, and scatter the remaining gruyere over the top.
- Broil for 3 to 5 minutes until the cheese is bubbling and golden brown and the filling is piping hot throughout.
- Serve immediately while hot, with lemon wedges and a simple green salad.
You'll use: Grill / broiler · Saucepan · Pan · Whisk · Baking sheet
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
Tips & common questions
How long does Lobster Thermidor take to make?
About 75 minutes from start to finish — an estimate based on the 8 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Lobster Thermidor is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Lobster Thermidor.jpg by thefoodplace.co.uk, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.