Name: French Lobster Thermidor Delight Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 2 live lobsters (1.5 pounds each); 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

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Introduction

French Lobster Thermidor Delight is a classic dish that brings the rich, creamy flavors of lobster in a decadent sauce topped with Parmesan cheese. Perfect for special occasions, it combines tender lobster meat with a savory mushroom cream sauce and a golden broiled finish.

The image shows two lobster tails placed side by side in a white tray, each cut into several segments, revealing white, tender lobster meat inside. The lobster shells are bright orange-red, with a slightly charred look on the shell edges, covered generously with a creamy, yellowish sauce that drips down the sides and pools at the bottom. Finely chopped green herbs are sprinkled over the sauce, adding a touch of color. In the background, lemon wedges are placed for garnish, enhancing the fresh and rich look of the dish. The tray sits on a white marbled surface, emphasizing the vibrant colors and creamy textures of the lobster tails. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 live lobsters (1.5 pounds each)
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

Step 1: Bring a large pot of salted water to a boil. Cook lobsters for 8-10 minutes until bright red. Remove and cool slightly before cracking open.
Step 2: In a skillet over medium heat, melt butter. Add shallots and sauté until translucent, about 2 minutes. Then add mushrooms and cook until tender.
Step 3: Pour in white wine and simmer for 3-4 minutes until reduced by half. Stir in heavy cream and cook until the sauce slightly thickens, about 3 minutes.
Step 4: Chop lobster meat into bite-sized pieces. Fold lobster, paprika, and half of the Parmesan cheese into the sauce. Season with salt and pepper to taste.
Step 5: Preheat the broiler. Clean the lobster shells and fill them with the lobster mixture. Top with remaining Parmesan cheese and broil for 3-5 minutes until golden brown.

Tips & Variations

Use fresh parsley for a bright finish, or substitute with tarragon for a subtle anise flavor.
For extra richness, add a splash of brandy or cognac to the sauce before adding cream.
Serve with a side of crusty bread or simple green salad to balance the richness.

Storage

Store leftover lobster thermidor in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 325°F (160°C) until warmed through, about 10-15 minutes. Avoid microwaving to keep the texture intact.

How to Serve

This image shows lobster tails cooked in a creamy sauce in a dark baking dish. Each lobster tail is cut into thick slices, with the red shell visible at the edges and white meat layered inside. On top of the lobster meat is a layer of golden-brown melted cheese, slightly crisped with small dark spots and sprinkled with green herbs. The creamy sauce pools around the lobster tails at the bottom of the dish, with a smooth, shiny texture. The baking dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster for this recipe?

Fresh live lobsters are preferred for the best flavor and texture, but you can use cooked frozen lobster tails. Thaw thoroughly and chop the meat before folding into the sauce.

What can I serve with Lobster Thermidor?

Classic sides include steamed asparagus, green beans, or a light mixed greens salad. Crusty French bread also pairs wonderfully to soak up the creamy sauce.