Lobster Thermidor
Lobster Thermidor is a French dish made with lobster tails in a rich and creamy wine sauce stuffed into the lobster shells and topped with melted gruyere cheese. This is the perfect dinner for special occasions or a date night in.
Garlic Butter Steak and Lobster and Lobster Pasta are a few of our favorites for Valentine’s Day but this year we are thinking of switching it up with this incredibly delicious Lobster Thermidor.
Lobster makes an elegant addition to any special occasion dinner. It can be quite expensive when dining out but it’s actually much more affordable to make at home.
Ingredients Needed
- Lobster Tails ~ We are using cold water lobster tails. They are on the smaller side so we cooked 4 small lobster tails for this recipe. 2 larger lobster tails will also work.
- Salted Butter ~ The base for the cream sauce.
- Fresh Garlic ~ Adds depth of flavor to the cream sauce that perfectly compliments seafood.
- Heavy Whipping Cream ~ Makes the sauce rich and creamy.
- White Wine ~ Pinot Gris or Chardonnay. Adds a richness to the sauce and compliments the lobster.
- Canned Clams (with juice) ~ The clams add a heartiness to the lobster and the juice adds seafood flavor to the sauce that coats the lobster.
- Cornstarch ~ Thickens the sauce.
- Kosher Salt
- Fresh Ground Pepper
- Fresh Parsley ~ Brightens the sauce with fresh herb flavor.
- Gruyere Cheese ~ A Swiss type cheese that melts really well. It has a bit of a salty taste that compliments the lobster.
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Step By Step Directions
STEP 1 Make a cut lengthwise down both sides of the lobster shell using kitchen shears but don’t cut through the end.
STEP 2 Grill or steam the lobsters until cooked through to 145° using a digital meat thermometer.
STEP 3 Remove from the grill and remove the lobster meat from the shell.
STEP 4 Chop the lobster into bite sized chunks.
STEP 5 Add butter and minced garlic to a pan and cook over low heat about 3 – 5 minutes until garlic is fragrant. Stir in the wine, clam juice, cream, cornstarch, salt and pepper. Cook, whisking until sauce is thickened. Add chopped parsley and combine.
STEP 6 Remove from heat and stir in the lobster and clams.
STEP 7 Cut the lobster tails in half and place in a skillet. Spoon lobster with sauce into the shells. Top with shredded cheese.
Place under the broiler or back onto the grill until the cheese is melted.
Serve immediately.
Lobster Thermidor Notes
STORAGE: Store leftover lobster in an airtight container in the refrigerator up to 2 days.
REHEAT: Reheat in a foil covered pan in a 350° oven for 5- 8 minutes or until heated through.
VARIATIONS: Clams are optional, cooked and diced shrimp added to the lobster is also delicious. Seafood stock can be substituted for clam juice if desired.
Serving Suggestions
Serve Lobster Thermidor with Garlic Dill New Potatoes, Twice Baked Potatoes, Green Salad and Cheddar Bay Biscuits.
If you are celebrating with a dinner at home, add this Lobster Thermidor to the menu. The rich and buttery lobster with creamy wine sauce is a decadent gourmet meal that is sure to impress.
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Lobster Thermidor
Ingredients
- 2 large or 4 small lobster tails
- 2 tablespoons butter
- 1 large garlic clove minced
- 1/2 cup heavy whipping cream
- 1/4 cup white wine pinto gris or chardonnay
- 6.5 ounce can of clams with juice reserved
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon minced fresh parsley plus more for garnish
- 1/2 cup shredded gruyere cheese
Instructions
- Make a cut lengthwise down both sides of the lobster shell with kitchen shears but don’t cut through the end.
- Grill or steam the lobster tails until cooked through to 145° using a digital thermometer.
- Remove from the grill and remove the lobster meat from the shell.
- Chop the lobster into bite sized chunks.
- Add butter and minced garlic to a pan and cook over low heat about 3 – 5 minutes until garlic is fragrant. Stir in the wine, 2 tablespoons of clam juice, cream, cornstarch, salt and pepper. Cook, whisking until sauce is thickened. Add chopped parsley and combine.
- Remove from heat and stir in the lobster and drained clams.
- Cut the lobster tails in half and place in a skillet. Spoon lobster with sauce into the shells.
- Top with shredded cheese.
- Place under oven broiler for 3- 5 minutes or back onto the grill until the cheese is melted.
- Serve immediately.