Lobster Thermidor

Lobster Thermidor are stuffed lobsters with a rich filling of the meat previously sauteed in butter, garlic, onions, heavy cream, white wine, and topped with cheese and bread crumbs. This is a special-occasion type of restaurant-style seafood dish that can be cooked at home. Serve this as a main course or a side to other family favorite meals. This is a recipe for The Quirino Kitchen by Elizabeth Ann Quirino.

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Lunch, Main Course, Seafood

Cuisine: American, Asian, Filipino

Keyword: Lobster Thermidor

Servings: people

Calories: 568kcal

Author: Elizabeth Ann Quirino

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.

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