French Lobster Thermidor Delight Recipe
French Lobster Thermidor Delight is a classic French seafood dish featuring tender lobster meat cooked in a rich, creamy sauce with mushrooms, shallots, and a hint of white wine. The lobster shells are filled with the luscious mixture, topped with Parmesan cheese, and broiled to achieve a golden, bubbly crust. This elegant dish is perfect for special occasions or a luxurious dinner at home.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Main Course
- Method: Broiling
- 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
- Boil Lobsters: Bring a large pot of salted water to a boil. Cook the lobsters for 8-10 minutes until their shells turn bright red. Remove the lobsters and let them cool slightly before cracking them open and extracting the meat.
- Sauté Shallots and Mushrooms: In a skillet over medium heat, melt the butter. Add the finely chopped shallots and sauté until translucent, about 2 minutes. Then add the sliced mushrooms and cook until tender.
- Simmer with Wine and Cream: Pour in the dry white wine and allow it to simmer for 3-4 minutes until reduced by half. Stir in the heavy cream and cook until the sauce has thickened slightly, about 3 minutes.
- Combine Lobster and Sauce: Chop the lobster meat into bite-sized pieces. Gently fold the lobster, paprika, and half of the Parmesan cheese into the sauce mixture. Season with salt and pepper to taste. Stir in the fresh parsley for a burst of freshness.
- Broil in Lobster Shells: Preheat the broiler. Clean the lobster shells and fill them evenly with the lobster and sauce mixture. Top each with the remaining Parmesan cheese. Place under the broiler for 3-5 minutes until the topping turns golden brown and bubbly. Serve immediately.
Notes
- Use fresh lobsters for the best flavor and texture.
- Dry white wine such as Sauvignon Blanc works well for the sauce.
- You can prepare the sauce ahead of time and assemble before broiling.
- Monitor closely while broiling to prevent burning.
- This dish pairs beautifully with a crisp green salad or steamed vegetables.
Keywords: Lobster Thermidor, French seafood recipe, creamy lobster dish, lobster with Parmesan, broiled lobster
