Lobster Thermidor
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Lobster Thermidor is the fancy seafood dinner, restaurant-style you can enjoy at home. If there are special occasions or family milestones, this is the entrée you can prepare easily and quickly. No need for restaurant reservations or waiting in long lines because you can make it your own kitchen and enjoy the dish as much as you want.
My fond memories of Lobster Thermidor go back to when my mom Lulu prepared this decadent dish for a party, or if we were celebrating the holidays, or else if family and good friends were coming over for dinner. These days, in my American kitchen I have recreated mom’s Lobster Thermidor again and again for the holidays. I have access to fresh seafood conveniently at our neighborhood supermarket. Even better, the fish monger can steam the lobsters for me, for free, before I bring them home.
What is Lobster Thermidor?
Lobster Thermidor are stuffed lobsters which are baked when filled with a mixture of the steamed lobster meat sauteed in a creamy white sauce, with white wine, heavy cream, cheese and seasonings.
Ingredients for Lobster Thermidor:
- Lobsters: Use 2 large lobsters, weighing a total of about 3 pounds.
- Butter: Use fresh, newly-purchased butter.
- Flour: Use all-purpose. This is needed to thicken the white cream sauce.
- White wine: Adds a depth to the flavor of the lobster mixture.
- Heavy cream: Adds a richness to the lobster filling.
- Cheese: Use grated sharp cheddar to contrast with the mild sweetness of the cream and lobster meat.
- Breadcrumbs: This adds a crunch to the topping.
- Seasonings: Use salt and ground black pepper to taste.
Directions :
- Ask fish monger to steam
Most seafood and fish markets offer free cleaning and steaming of the lobster, for free. Take advantage and ask for your lobster purchase to be steamed before you bring it home. You won’t have to deal with crawling crustaceans in the car if they’re already pre-cooked.
- Cut the steamed lobsters and reserve the shell.
On a chopping board, cut the cooked lobster vertically in half. Take out the cooked meat and cut them into bite-sized pieces. Reserve the whole shell to put the stuffing in later.
- In a skillet,
Pre-cook the filling. In a skillet, add the extra virgin olive oil and the butter.
- Sauté
Together with the onions, garlic sauté the lobster meat, white wine, heavy cream. Add half a cup of the cheese.
- Stuff the lobsters
With the cooked filling, stuff the lobster shells. Top with remaining cheese and bread crumbs.
- Bake
Preheat the oven at 375 F. Bake the lobster at 375 F for 15 minutes till top is golden-brown.
Can you make Lobster Thermidor ahead?
Seafood and fish taste best when prepared the day you bought it from the market. However, you can steam and freeze the lobster meat ahead, and keep it in airtight containers. This can keep up to one week.
Can you freeze Lobster Thermidor?
If there are leftovers, baked Lobster Thermidor can be frozen for a few days.
Wrap well in plastic wrap, foil, then in a resealable plastic bag or airtight plastic container. This can keep in the freezer for one week.
When reheating, thaw at room temperature, then bake in the oven toaster, topped with additional cheddar cheese.
What other recipe variations can one try?
You can swap extra-large prawns or jumbo shrimps for this recipe in place of lobster.
For these ingredient quantities, use about 4 to 6 very large prawns and cook according to directions above.
What do you serve with Lobster Thermidor?
Serve this Lobster Thermidor as a side or main course. It goes well with Beef Pochero, Pinaupong Manok (Sitting Roast Chicken), Bringhe (the Kapampangan Paella), Sinigang or Pancit Bihon.
Lobster Thermidor
Equipment
- Large chopping board
- Skillet (12 -inch diameter)
- Heavy duty kitchen scissors
- Large baking pan
Ingredients
- 2 whole (1 pound each) fresh lobsters, steamed
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons butter
- 2 Tablespoons all purpose flour
- 1/4 cup water
- 1 Tablespoon white wine
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
For topping:
- 1 cup grated sharp cheddar cheese; divided, use 1/2 cup for lobster saute, the rest for topping
- 1/2 cup bread crumbs
For garnish:
- 1 Tablespoon chopped parsley
- 1 whole lemon, sliced
For serving:
- steamed rice
Instructions
To prepare lobsters:
- At the fish market, ask the fish monger to steam the lobsters you purchased.At home, on a chopping board, slice open the lobster shell, vertically. Scoop out the the lobster meat and cut into 1/4-inch chunks. Set aside.Reserve the lobster shell and keep it intact for filling later.
To saute the filling:
- In a skillet, over medium heat, add the extra virgin olive oil and the butter. When oil and butter are hot and melted, saute the garlic and onions.Add the flour and incorporate in the butter. Pour the water and dilute the flour till the liquid has no more lumps.Add the steamed lobster meat. Blend ingredients.
- Pour the white wine and the heavy cream. Add the 1/2 cup of cheese and mix.Season with salt and pepper. Cook for 2 minutes more for flavors to blend.Remove the sauteed lobster from the heat and allow to cool on the counter for about 10 minutes.
To stuff and bake the lobster shells:
- Fill each of the lobster shells with around 3 tablespoons or more of the filling.Level off so that the stuffing is evenly distributed in the shell.Top with the remaining half a cup of cheese and the breadcrumbs.
- Preheat oven at 375 F.Arrange the stuffed lobster shells in a baking pan that's been pre-greassed.Bake at 375 F for 15 minutes till top of lobster is golden-brown and cheese is bubbly.Garnish with chopped parsley and slices of lemon. Serve warm with rice and other main dishes.
Nutrition
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