Lobster Thermidor Recipe

Add Review
Lobster Thermidor
  • Chef: Benson
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

A classic French dish where the lobster shell is stuffed with a creamy mixture of meat, egg yolks and brandy. Top up with cheese and bake for an oven-browned cheese crust.

Ingredients of Lobster Thermidor

  • 1 whole lobster (weighing approx. 500 grams)
  • 100 gms mushrooms
  • 8 gms garlic
  • 10 gms red onion
  • 50 ml fresh cream
  • 1 egg yolk
  • 60 ml cognac
  • 10 gm thyme
  • A pinch of nutmeg
  • 10 - 20 gms Parmesan cheese
  • 20 - 30 gms Gruyere cheese

How to Make Lobster Thermidor

  • 1.Split the lobster length-wise into two parts and clean the head thoroughly under cold running water.
  • 2.Scope all the meat from the lobster and clean. Keep the shell aside for finishing in the oven.
  • 3.Now dice the Lobster meat. In another pan sauté the garlic and onion & later add the sliced mushrooms.
  • 4.After the mushroom has slightly dried out add in the lobster meat and de-glaze with 30 ml Cognac.
  • 5.In another pan, add the rest of the Cognac to the fresh cream and one egg yolk, grate the nutmeg and mix well.
  • 6.Add this mixture to the pan containing lobster and mix well, mix in the thyme now.
  • 7.Get the pan off the flame and mix well till it turns thick. Fill the cleaned empty shell of the lobster with this mixture that has been prepared.
  • 8.Top up the lobster with Gruyère cheese and Parmesan cheese. Finish in a medium hot oven for 4 minutes.