Bubbas, Main Course, Recipes

Classic Lobster Thermidor Recipe | Traditional French Seafood

Posted by

Bubbas Dalkey

March 26, 2026

On February 15, 2024

The Ingredients

2 lobsters (about 600-700 grams each)
50 grams butter
30 grams all-purpose flour
250 milliliters milk
50 grams grated Gruyère cheese
50 grams grated Parmesan cheese
1 tablespoon Dijon mustard
50 milliliters cognac or brandy
2 egg yolks
50 milliliters heavy cream
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

The Method

Serves 2
Cooking the Lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool slightly. Once cool enough to handle, crack the shells and remove the lobster meat. Chop the meat into bite-sized pieces and set aside.
Preparing the Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the milk until smooth and thickened. Add the grated Gruyère and Parmesan cheese, stirring until melted and well combined. Stir in the Dijon mustard and cognac or brandy. In a small bowl, whisk together the egg yolks and heavy cream. Slowly add this mixture to the sauce, stirring constantly. Season the sauce with salt and pepper to taste. Remove from heat.
Assembling and Baking: Preheat your oven to 200°C (400°F). Arrange the lobster meat in a shallow baking dish. Pour the sauce over the lobster meat, ensuring it's evenly coated. Sprinkle some extra grated Parmesan cheese on top for an extra crust. Place the baking dish in the preheated oven and bake for 10-15 minutes until the sauce is bubbly and lightly golden on top.
Serving: Once done, remove the Lobster Thermidor from the oven. Garnish with chopped fresh parsley. Serve hot with lemon wedges on the side.

Chef Tips: Selecting Lobsters: Choose fresh lobsters for the best flavor. Look for lobsters that are lively and active, with no strong odor. If live lobsters are not available, opt for high-quality frozen lobster tails. Cooking Lobsters: Be careful not to overcook the lobsters. Overcooked lobster meat can become tough and rubbery. Boil them just until they turn bright red and the meat is opaque. Removing Lobster Meat: When removing the lobster meat from the shells, make sure to extract it carefully and avoid any cartilage or shell fragments. Chop the meat into bite-sized pieces for easy eating. Making the Sauce: When making the sauce, take care not to overcook it. Cook the roux just until it turns golden brown to avoid a raw flour taste. Similarly, when adding the milk, whisk continuously to prevent lumps from forming. Seasoning: Taste the sauce before adding salt and pepper. Keep in mind that lobster meat naturally contains some saltiness, so adjust the seasoning accordingly. Brandy or Cognac: Adding brandy or cognac to the sauce gives it depth of flavor and a subtle richness. Use a good quality brandy for the best results. Baking: Monitor the baking closely to prevent the sauce from burning. The goal is to bake until the sauce is bubbly and lightly golden on top. Garnishing: Fresh parsley adds color and freshness to the dish. Consider finely chopping it just before serving for the best flavor and appearance. Presentation: Serve Lobster Thermidor hot, straight from the oven, for the best taste and texture. Pair it with lemon wedges on the side to add brightness and balance to the dish. Accompaniments: Consider serving Lobster Thermidor with crusty bread or steamed vegetables to complement the rich and creamy sauce. By following these chef tips, you'll create a memorable and delicious Lobster Thermidor that will impress your guests or loved ones. Enjoy your culinary masterpiece!

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