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Lobster Thermidor Recipe

User Rating 5 Star Rating (1 Review)

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Lobster is combined with a bechamel sauce flavored with wine, shallots, tarragon, and mustard. The mixture is placed back into the lobster shell, topped with Parmesan cheese, and broiled to brown. The dish is originally credited to Chef Tony Girod at Cafe de Paris in Paris, France.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients:

  • 1 lobster (about 2 pounds)
  • Salt
  • Freshly ground black pepper
  • 2/3 cup olive oil
  • 2/3 cup white wine
  • 2/3 cup bouillon (fish or meat stock)
  • 1 Tablespoon chopped shallot or green onion
  • 1 Tablespoon chopped tarragon or chervil and tarragon
  • 1 cup sauce bechamel (see recipe link below)
  • 3/4 cup heavy cream, mixed with 2 egg yolks
  • 1 teaspoon dry mustard
  • Grated Parmesan cheese
  • Melted butter

Preparation:

Split the live lobster in half. Sprinkle with salt and pepper and brush with olive oil. Bake it in a 425 degree F oven for approximately 18 minutes. Baste during the cooking with additional olive oil.

When the lobster is cool enough to handle, remove the meat from the body and claws and dice it.

Combine the wine, broth, shallots, and tarragon. Cook until it is reduced to practically a glaze. Add this to the sauce bechamel and stir in the cream mixed with the egg yolks. Allow this to heat without boiling. Add the mustard and taste for seasoning. When it is well thickened, add the lobster meat and heat through.

Fill the lobster shells with this mixture, sprinkle with the grated Parmesan cheese, brush with the butter, and brown in a 375 degree F. oven.

Variations:
The American version of this recipe omits the mustard and tarragon and adds sauteed mushrooms and a little sherry.

Here is a quick version. Make a cream sauce and flavor it with sherry and plenty of mustard. Arrange frozen lobster meat in an ovenproof dish, add the sauce, sprinkle with grated cheese, and brown in the oven.

Yield: 2 servings

Bechamel Sauce Recipe

Notes: According to James Beard, this is the original dish created by Chef Tony Girod at Cafe de Paris in Paris, France.

Recipe Source: James Beard's New Fish Cookery by James Beard (Little Brown)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 5 out of 5
The best lobster thermidor recipe ever, Member imacs1

I've tried other more simple recipes to make lobster thermidor and they never came close to this on. This recipe is intended for a good cook with a well stocked kitchen. For example, if you don't have seafood stock, dry mustard and sherry, you should move on to another recipe. If you want a 30 minute meal, you have come to the wrong place.

13 out of 13 people found this helpful.

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