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Lobster Thermidor Recipe

Lobster Thermidor

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.

  • Total Cook Time 45 mins
  • Prep Time 10 mins
  • Cook Time 35 mins
  • Recipe Servings2
  • Medium

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

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