Best Lobster Thermidor Recipe

Best Lobster Thermidor Recipe is the best Lobster Thermidor Recipe I have had and you should give it a try. Lobster Thermidor is a French recipe that is made with Lobster Meat in a Mushroom Cream Sauce. If you are a Seafood Lover this may become your favorite recipe. Best Lobster Thermidor Recipe was first prepared in 1894 by Marie’s a French restaurant. The Bald Chef shows you how to cook this mouth watering recipe step by step. This is a time consuming recipe but well worth the effort because the results are very good. This dish is perfect for a special dinner party or event, because of the wow factor. Think of this as the perfect New Years Eve Dinner recipe! 

Ingredients For Lobster Thermidor

These are the ingredients you will need to make this Lobster Thermidor recipe:

  • 5 8oz Lobster Tails
  • 4 Tablespoons Olive Oil
  • 3 oz Sweet Vermouth
  • 3 chopped Shallots
  • 5 chopped Baby Portobello Mushrooms
  • 3 Cloves of Garlic chopped fine
  • 1/2 Stick of Butter
  • 2 1/2 Tabelspoons Flour
  • 1/3 cup of Heavy Cream
  • 2 Tabelspoons Cracked Black Pepper
  • 1 1/2 Tabelspoons Salt
  • 1/2 Lemon Juice
  • 1 Teaspoon Paprika
  • 1 Teaspoon Paprika

Cooking Instructions For Lobster Thermidor

This is The Bald Chef’s recipe for Lobster Thermidor. Take a pair of Poultry Shears and cut the belly shell of your 5 8oz Lobster Tails, right down the middle. Drip the 2 Tablespoons Olive Oil on the belly section of the Lobster Tails and place them in a pre heated oven at 400 deg. for 15 minutes. Remove the Lobster Tails from the oven to cool. Start making the Thermidor Sauce by taking a fry pan and adding 2 Tablespoons Olive Oil and bring the stove up to medium high heat. Place the 3 chopped Shallots, 5 chopped Baby Portobello Mushrooms, and the 3 Cloves of Garlic chopped fine and cook until the ingredients are done. Remove the ingredients and set a side. Take your 5 cooled Lobster Tails and cut along the belly on both sides and remove the shell. Remove all of the Lobster meat from the shells and set aside. In a Saute Pan on high heat add your 1/2 Stick of Butter,2 1/2 Tabelspoons Flour and make a light roux. Add the Mushroom mixture you cooked before and deglaze your Saute Pan with 3 oz Sweet Vermouth. Add the 1/3 cup of Heavy Cream, Lobster Meat, 2 Tabelspoons Cracked Black Pepper , 1 1/2 Tabelspoons Salt, and 1/2 Lemon Juice. Cook the mixture for a few minutes to infuse the flavors. Remove the Lobster Thermidor Sauce and place into the 5 Lobster Shells. Top the Lobsters with 1 Teaspoon Paprika, and 1 Teaspoon Paprika. Place the Lobster Tails on a Cookie Sheet and place in the oven on broil to melt the chese. Serve with pride!


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