Today I’m going to share with you one of my favorite dinner party foods, Lobster Thermidor recipe.
Now normally, I try to make sure that most of my recipes are pretty affordable but I had to make an exception in this case. So, let’s talk Lobster Thermidor.
It’s one of those dishes that was really popular in the 60s and 70s, it’s kind of that old-world elegant classic dinner party food, but it seems to have disappeared and I think it needs a come back because it’s delicious and it’s pretty easy to put together, especially if you follow my streamlined recipe.
2 8-0z Lobster Tails
1 tsp olive oil (5 ml)
1 tbsp butter (15 g)
½ cup (75 g) sliced mushrooms
¼ cup (60 ml) of sweet sherry
2 tbsp (30 g) butter
2 tbsp (15 g) flour
¾ cup (180 ml) of fish stock
¼ cup (60 ml) of heavy cream
salt and pepper to taste
1 tbsp (15 ml) fresh tarragon
2 tbsp (11 g) freshly grated parmesan cheese.
So to make our Lobster Thermidor, prep your lobster tails, you’re going to a take out a rim lined cookie sheet.
You want a rim lined sheet just in case any of the juices start to spill out, it will catch.
Then you’re going to flip them on their backs, cut the shell up the middle with some kitchen shears.
That’s going to expose the meat but still keep them in their shells which is going to keep the meat moist.
Then go ahead and drizzle with a little bit of olive oil.
Pop them in a 400 degree oven for about 15 to 20 minutes, just until the meat is completely opaque and cooked through.
Meanwhile, you’re going to take out a skillet and melt your butter, add some minced shallots, and then once those shallots start to become translucent, you can add your white button mushrooms.
I like to just cut them in half and then slice them very thinly.
Once the mushrooms start to release their juices, then you can go ahead and add the sweet sherry.
Now when you get to the store, you’ll see there’ll be a choice between sweet sherry and dry sherry.
You definitely want to get the sweet sherry for this recipe because it’s the combination of the sweet sherry and the sweet lobster meat that really makes for a winning flavor pairing.
You want to cook that down for about two minutes, just until the sherry is reduced to about a third.
Now, this dish is a little labor intensive, so if you were making this for a party and you wanted to get a leg up on the prep, you could take this mixture, transfer it to a bowl, cover and pop in the fridge.
It will last for two days until you’re ready to use and then that way a little bit of the prep is done.
At this point, your lobster tails are probably cooked.
So go ahead and remove them from the oven, allow them to cool just until they’re cool enough to handle.
And then you’re going to go in and cut the lobster tails again.
So we made that slit up the center.
We’re now going to make two more cuts up the sides, so that we can remove that whole portion of the tail shell.
But don’t ruin the tail shell because we’re going to save those for our presentation.
You’re just trying to extract the meat.
So once you get all the meat out, go ahead and give it a good rough chop.
Just into kind of bite sized pieces and set it aside.
Now for our delicious Thermidor sauce.
In a large skillet, you’re going to melt some butter.
Wait until it becomes nice and melty and foamy.
Then you’re going to add your flour.
Then go in with a wooden spoon and stir it up just until a nice paste forms.
Then slowly, you’re going to whisk in some fish stock.
Now if you can’t find fish stock, you can also use a little vegetable stock.
Then to that you’re going to combine it with your delicious mushroom mixture.
Stir that all together and then you’re going to add about a half a cup of heavy cream.
I know, but that’s what makes Lobster Thermidor delicious.
It’s a little bit decadent but that’s what makes it good.
You’re going to cook that for a minute and then you’re going to season with some salt and pepper.
And at this point I also like to use some fresh tarragon.
If you can’t find the fresh tarragon, you also could use dry, that would work as well.
And then go ahead and toss in your cooked lobster meat.
Stir that all together and you will see you will have one beautiful , creamy delicious sauce just waiting to be spooned into those beautiful lobster shells for the Lobster Thermidor to be complete. Go ahead and take your lobster mixture and spoon into the lobster shells and place them on a cookie sheet.
Then you’re going to top them with some freshly grated Parmesan cheese.
And then pop them under the broiler just for about 15 to 20 seconds, just until the cheese starts to melt and turn golden brown.
Then you’re going to pull them out and garnish with a little paprika and freshly chopped parsley.
And that’s it.
You’re then going to serve your lobster shells on a plate with a tossed salad.
I hope there’s a special occasion that pops up in your life soon that calls for serving this dish. And hey, maybe you don’t even wait around for the special occasion, just make it and then you’ll have a special occasion.
Lobster Thermidor it’s delicious, it’s fabulous, I know you’re going to love it. Hope you enjoyed it.