Classic creamy, elegant French seafood
French Lobster Thermidor is the ultimate luxurious seafood dish—rich, creamy, and beautifully golden on top. This classic French recipe features tender lobster meat tossed in a velvety wine-infused mustard cream sauce, spooned back into the shells, and baked until bubbling and lightly browned. It’s perfect for date nights, holiday dinners, or any moment you want a restaurant-quality meal at home. Even though it looks impressive, the steps are simple and approachable, making this a dish busy cooks can still enjoy creating. The combination of succulent lobster, savory herbs, and a decadent gratinéed topping makes every bite unforgettable ✨.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 2
📝 Ingredients
- 2 whole cooked lobsters (about 1–1.5 lb each)
- 2 tablespoons butter
- 1 small shallot, finely minced
- 1 clove garlic, minced
- ¼ cup dry white wine
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon fresh lemon juice
- 2 tablespoons grated parmesan or gruyère
- 1 tablespoon chopped parsley
- Salt and black pepper, to taste
- Extra cheese for topping (parmesan or gruyère)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large pot or Dutch oven (if cooking lobster from raw)
- Sharp knife or kitchen shears
- Cutting board
- Medium skillet
- Measuring cups & spoons
- Baking sheet
- Spoon
- Oven or broiler
👩🏻🍳 Step-by-Step Instructions
- Prepare the lobster meat:
Split the cooked lobsters in half. Carefully remove the meat from claws and tails, then chop it into bite-size pieces. Keep the shells for serving. - Sauté the aromatics:
Melt butter in a skillet over medium heat. Add shallot and garlic; cook 2 minutes until fragrant and soft. - Build the sauce:
Pour in white wine and simmer 2–3 minutes until reduced by half. Add heavy cream, Dijon mustard, lemon juice, salt, and pepper. Simmer until slightly thick and silky 🥄. - Add the lobster:
Stir in the chopped lobster meat and parsley. Cook 1 minute to warm through—do not overcook. - Fill the shells:
Spoon the creamy lobster mixture back into the lobster shells. Sprinkle generously with cheese. - Broil:
Place on a baking sheet and broil 2–4 minutes until golden, bubbling, and lightly browned on top 😍. - Serve:
Serve hot with lemon wedges, salad, or crusty French bread.
💡 Pro Tips
- Make ahead: Prepare the filling earlier in the day, refrigerate, and broil just before serving.
- Wine swap: Replace wine with lobster stock or broth for an alcohol-free version.
- Extra richness: Add a teaspoon of brandy for a traditional French touch.
- Side pairing: Garlic mashed potatoes, roasted asparagus, or a crisp green salad work beautifully.