Chef John's Lobster Thermidor Recipe

If you're looking for a show-stopping dish that will impress your guests and satisfy your taste buds, look no further than Chef John's Lobster Thermidor. This classic French dish is a rich and indulgent combination of tender lobster meat, creamy sauce, and a crispy, cheesy topping. It's the perfect dish for a special occasion or a luxurious date night at home.

Lobster Thermidor has a long and illustrious history, originating in France in the late 19th century. It's named after the pla...

Lobster Thermidor has a long and illustrious history, originating in France in the late 19th century. It's named after the play "Thermidor," which was popular at the time, and it quickly became a favorite among the elite of French society. The dish is traditionally made with the meat from a whole lobster, which is mixed with a creamy sauce made from egg yolks, cognac, and mustard, then topped with a sprinkling of cheese and broiled until golden and bubbly.

Chef John's version of Lobster Thermidor stays true to the traditional recipe, but with his own unique twist to elevate the dish to new heights. He starts by cooking the lobster meat in a flavorful herb and butter mixture, then combines it with a decadent sauce made with shallots, garlic, white wine, and heavy cream. The dish is then finished off with a generous sprinkling of freshly grated Parmesan cheese and a quick trip under the broiler to achieve a perfect golden color.

While Lobster Thermidor may seem like an intimidating dish to make at home, Chef John's recipe breaks it down into easy-to-follow steps, making it accessible to home cooks of all skill levels. So, whether you're a seasoned chef or a beginner in the kitchen, you can create a restaurant-quality dish that will have everyone asking for seconds.

So, if you're ready to take your culinary skills to the next level and indulge in a truly luxurious dining experience, give Chef John's Lobster Thermidor a try. With its rich, creamy sauce, tender lobster meat, and perfectly golden cheese topping, it's sure to become a favorite in your recipe repertoire. Get ready to impress your guests and treat yourself to a taste of indulgence with this unforgettable dish. Bon appétit!

Ingredients

4 (4 ounce) lobster tails
3 tablespoons butter, divided
2 tablespoons minced shallots
Salt, to taste
1 ½ cups diced mushrooms (Optional)
1 tablespoon all-purpose flour
2 tablespoons cognac or brandy
½ cup whole milk
2 tablespoons creme fraiche or heavy cream
1 tablespoon chopped fresh tarragon
Cayenne pepper, to taste
2 teaspoons fine dried bread crumbs
2 teaspoons freshly grated Parmigiano-Reggiano cheese
2 teaspoons melted butter

Information

Prep Time: 20 mins
Cook Time: 30 mins
Additional Time: 10 mins
Total Time: 1 hr
Servings: 2
Yield: 2 servings

Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.

Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.

Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.

Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.

Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.

Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.

Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.

Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.

Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.

Nutrition

590 cal.

Total Fat: 35g
Saturated Fat: 22g
Cholesterol: 220mg
Sodium: 1008mg
Total Carbohydrate: 14g
Dietary Fiber: 1g
Total Sugars: 5g
Protein: 41g
Vitamin C: 2mg
Calcium: 220mg
Iron: 1mg
Potassium: 926mg

How to Make Chef John's Lobster Thermidor - A Step-by-Step Guide

Ingredients

Information

Nutrition

590 cal.

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