French Lobster Thermidor Delight Recipe
French Lobster Thermidor Delight is a classic, creamy seafood dish featuring tender lobster meat cooked in a rich sauce of butter, shallots, mushrooms, white wine, and cream, then baked with Parmesan cheese until golden and bubbly. This elegant and indulgent recipe is perfect for special occasions or a gourmet dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Scale
Seafood
- 2 live lobsters (1.5 pounds each)
Sauce
- 4 tbsp unsalted butter
- 2 shallots, finely chopped
- 1 cup cremini mushrooms, sliced
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tsp paprika
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the lobsters: Bring a large pot of salted water to a boil. Cook the live lobsters for 8-10 minutes until their shells turn bright red. Remove them from the water and allow to cool slightly before cracking open their shells.
- Prepare the sauce base: In a skillet over medium heat, melt the unsalted butter. Add the finely chopped shallots and sauté until translucent, about 2 minutes. Then add the sliced cremini mushrooms and cook until tender.
- Deglaze and thicken sauce: Pour in the dry white wine and let it simmer for 3-4 minutes until reduced by half. Stir in the heavy cream and cook the mixture until it slightly thickens, approximately 3 minutes.
- Combine lobster meat with sauce: Remove the lobster meat from the shells and chop it into bite-sized pieces. Fold the chopped lobster into the creamy sauce along with the paprika and half of the freshly grated Parmesan cheese. Season the mixture with salt and pepper to taste.
- Broil lobster thermidor: Preheat the oven broiler. Clean the lobster shells and fill them generously with the lobster mixture. Top each filled shell with the remaining Parmesan cheese. Place the shells under the broiler and cook for 3-5 minutes until the top is golden brown and bubbling.
Notes
- Use fresh live lobsters for the best flavor and texture.
- Dry white wine such as Sauvignon Blanc is preferred for deglazing and flavor enhancement.
- Be careful when broiling to avoid burning the cheese topping.
- Serve immediately for the best taste and presentation.
- Fresh parsley adds a nice color contrast and fresh taste when sprinkled before serving.
Keywords: Lobster Thermidor, French seafood recipe, creamy lobster dish, baked lobster, gourmet lobster recipe
