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Delicious Lobster Thermidor recipe

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Lobster Thermidor is a famous and beloved dish that originated in France. It gained popularity for its rich and indulgent flavors, making it a favorite among seafood lovers. The dish typically consists of succulent lobster meat cooked in a creamy sauce, flavored with ingredients like mustard, tarragon, and brandy. This top rated lobster thermidor recipie can be made at home and can impress your guest with next level of lobster thermidor flavour. Now, let’s dive into the recipe and make our own mouthwatering lobster Thermidor with a pastry case


  • 6 lbs of lobster meat, chunked, raw.
  • 1 ½ gallons of half and half.
  • 16 oz of mushrooms, finely sliced.
  • 10 oz of butter.
  • 10 oz of flour.
  • 12 oz of sherry.
  • 2 oz of olive oil.
  • 1 large onion, finely diced.
  • 2 teaspoons of minced garlic.
  • 1 ½ tablespoons of garden chervil.
  • ½ tablespoon of dry mustard.
Best lobster thermidor recipie


  1. Make a roux using the butter and the flour. Set aside.
  2. In a large pot, gently sauté the onions, mushrooms and garlic in the olive oil, until the mushrooms start to lose liquid.
  3. Add the sherry, mustard, garden chervil and lobster and bring to a boil.
  4. Strain out solids, reserving; reduce liquid by half.
  5. Add the cream, whip in the roux, bring to a boil and simmer for 10 minutes.
  6. Add solids to sauce and incorporate.
  7. Serve in a puff pastry case.


  • 6 lb = about 2.7kg (2.7215 kilograms based on 0.45359 kilograms in a pound)
  • 16 oz = about 454g (453.592 grams based on 28.3495 grams in an ounce)
  • 10 oz = about 283g (283.495 grams based on 28.3495 grams in an ounce)
  • 12 oz = about 340g (340.194 grams based on 28.3495 grams in an ounce)
  • 2 oz = about 57g (56.699 grams based on 28.3495 grams in an ounce)
What is lobster Thermidor?
Lobster thermidor is a fancy French dish where lobster meat is chopped up and put back into the lobster shell. Then, it’s covered with a tasty sauce made from butter and wine, sprinkled with cheese, and cooked under the broiler. It’s named after a play from the 1800s called “Thermidor.” Lobster thermidor is well-known for its fancy taste and elegant appearance, making it a popular choice in fancy restaurants worldwide.
You can make lobster Thermidor by following our easy recipe. You should know about few things which are necessary for this recipie.
  • Stuffing
  • ⁠Making sauce
  • ⁠Assembling
  • ⁠Avoiding hot surfaces
Lobster Thermidor pairs well with a variety of side dishes to complement its rich flavors. Here are some options:
  • Steamed Vegetables: Serve a medley of steamed vegetables such as asparagus, broccoli, or green beans to add a fresh and healthy element to the meal.
  • Roasted Potatoes: Roasted potatoes, whether in wedges or cubes, provide a satisfying starch to balance the richness of the lobster dish.
  • Mixed Green Salad: A simple mixed green salad with a light vinaigrette dressing can offer a refreshing contrast to the indulgent flavors of the Lobster Thermidor.
  • Crusty Bread: A basket of crusty bread or dinner rolls is perfect for soaking up the delicious sauce from the Lobster Thermidor.
  • Rice Pilaf: A flavorful rice pilaf, perhaps with herbs or mixed with vegetables, can serve as a versatile and satisfying side dish.
  • Champagne or White Wine: For beverages, consider serving Champagne or a crisp white wine such as Chardonnay to complement the richness of the dish.
These side dish options can enhance the dining experience and provide a well-rounded meal alongside Lobster Thermidor.

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