Lobster Thermidor


  • 2 lb lobster
  • 2 tbs butter
  • 1 shallot, minced
  • 1/2 cup fish stock or clam juice
  • 1/4 cup white wine
  • 1/4 cup heavy cream
  • 1/2 tsp hot English mustard (Colemans)
  • 1 tbs fresh lemon juice
  • 2 tbs fresh parsley, shopped
  • 1/4 cup Parmesan cheese
  • kosher salt and fresh cracked black pepper to taste.

This is a wonderful lobster recipe. The lobster shells are stuffed with cooked lobster in a creamy white wine sauce then topped with Parmesan cheese and broiled until golden.

  • Cut the lobster in half lengthwise, and remove the meat from the claws, heads and tails.
  • Set aside.
  • Cut the meat up into pieces mix well and place back into shell.
  • Melt the butter in a large saute pan over medium heat.
  • Add the shallot and cook until tender.
  • Add in the fish stock or clam juice, white wine and cream.
  • Bring to a boil, and cook until reduced by half.
  • Mix in the mustard, lemon juice, parsley, salt and pepper.
  • Preheat the oven broiler.
  • Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over each half.
  • Sprinkle Parmesan cheese over the top.
  • Broil for 3 to 4 minutes, just until golden brown.

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