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Lobster Thermidor

A classic Lobster Thermidor dish featuring tender lobster meat in a rich, creamy sauce, perfect for family gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium-sized cooked lobsters (about 1 ½ pounds each), meat removed from shell and chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon cayenne pepper optional for a kick
  • Salt and pepper to taste to personal preference
  • 1/4 cup grated cheese (Gruyère or any Halal-friendly cheese)
  • Breadcrumbs for topping

Method
 

Preparation
  1. Remove the meat from the cooked lobsters, coarsely chop it, and set aside. Reserve the shells for presentation.
Making the Sauce
  1. In a saucepan, melt the butter over medium heat. Add the flour and stir continuously for about 1-2 minutes until it becomes a light brown roux.
  2. Gradually whisk in the heavy cream, bringing it to a gentle simmer. Add Dijon mustard, lemon juice, salt, pepper, and cayenne, stirring well until the mixture thickens (around 5-7 minutes).
Combining
  1. Fold in the chopped lobster and parsley, mixing everything until it’s well combined.
Filling & Baking
  1. Spoon the lobster mixture back into the reserved shells.
  2. Sprinkle a generous amount of grated cheese and breadcrumbs over each filled lobster shell. Place on a baking sheet.
  3. Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the tops are golden and bubbling.
Serving
  1. Remove from the oven, let it cool slightly, and serve hot. Enjoy the deliciousness!

Notes

For substitutions, try replacing the lobster with shrimp or crab. Make sure not to overcook the lobster meat during preparation. Store leftovers in an airtight container in the refrigerator for up to 2 days, or freeze before baking for up to 1 month.