Creamy Lobster Thermidor
A rich and elegant Creamy Lobster Thermidor made with tender lobster meat in a velvety cream sauce, finished with Parmesan and fresh herbs.
Ingredients
- 2 lobster tails cooked, meat removed and chopped
- 2 tbsp butter
- 1 small shallot finely chopped
- 1 cup mushrooms finely chopped
- 1 tbsp flour
- ½ cup heavy cream
- ½ cup milk
- 1 tsp Dijon mustard
- ¼ cup grated Parmesan
- Salt and pepper to taste
- Fresh parsley for garnish
- Paprika optional
Instructions
Prepare the Lobster:
- Remove the lobster meat from the shells and chop into bite-sized pieces. Set aside.
Sauté the Aromatics:
- Melt butter in a skillet over medium heat. Add shallots and mushrooms. Cook 3–4 minutes until soft.
Create the Roux:
- Add the flour and mix well until it forms a paste.
Season the Sauce:
- Add Dijon mustard, Parmesan, salt, and pepper. Mix well.
Add Lobster:
- Fold in the chopped lobster meat and cook for 2–3 minutes until heated.
Bake (Optional for classic style):
- Spoon the mixture into lobster shells or a small baking dish.
- Sprinkle more Parmesan and broil for 2–3 minutes until lightly golden.
Serve:
- Garnish with parsley and a pinch of paprika.
Notes
- Mushrooms add earthiness but can be omitted.
- For extra richness: Add a small splash of brandy or cognac.
- Make it lighter: Use half-and-half instead of heavy cream.
- Serve with: rice, mashed potatoes, or toasted baguette.