Mohamed Shili This delicious Julia Child Lobster Thermidor is a rich and creamy French classic, perfect for a special occasion. The succulent lobster meat is enveloped in a velvety white wine sauce, then topped with freshly grated Parmesan cheese and broiled to golden perfection. Despite its gourmet appeal, this dish is surprisingly simple to prepare, allowing you to enjoy a restaurant-quality meal at home.
Ingredients Needed
- 1 medium cooked lobster (about 1½ lb / 680g)
- 2 tbsp butter
- 1 shallot, finely chopped
- 1⅜ cups fresh fish stock
- ¼ cup dry white wine
- ¼ cup heavy cream (double cream)
- ½ tsp hot English mustard
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- Salt & black pepper, to taste
- ¼ cup freshly grated Parmesan
How To Make Lobster Thermidor
- Prepare the lobster: Cut the lobster in half lengthwise and remove the meat from the claws, tail, and body. Chop the meat into bite-sized pieces and return it to the shells.
- Make the sauce: Melt butter in a pan over medium heat. Add shallots and cook until soft. Stir in fish stock, white wine, and cream, then bring to a boil. Simmer until reduced by half. Stir in mustard, parsley, lemon juice, salt, and pepper.
- Assemble and broil: Preheat the broiler (grill) to high. Place the stuffed lobster halves on a baking tray. Spoon the sauce over the meat and sprinkle with Parmesan.
- Broil and serve: Broil for 3–4 minutes until golden brown. Serve immediately with a fresh salad or crusty bread.
Recipe Tips
- Use Fresh Lobster: For the best flavor and texture, use fresh lobster. If fresh isn’t available, high-quality frozen lobster can be a good alternative.
- Reduce the Sauce Properly: Ensure the sauce is reduced by half to achieve the desired thickness and concentration of flavors.
- Preheat the Broiler: Make sure your broiler is fully preheated before broiling the lobster to achieve a perfectly golden crust.
- Monitor Broiling Time: Keep a close eye on the lobster while it’s under the broiler to prevent overcooking or burning.
- Serve Immediately: Lobster Thermidor is best enjoyed hot and fresh from the oven, so plan to serve it immediately after broiling.
To Store & Reheat Leftovers
- Refrigerate: First, let the leftover Lobster Thermidor cool to room temperature. Then, place it in an airtight container and refrigerate for up to 1 day.
- Reheating: To reheat leftover lobster Thermidor, preheat your oven to 350°F. Place the lobster in an oven-safe dish, cover with foil to prevent drying out, and heat for about 10 minutes, or until warmed through.
Nutrition Fact
Serving Size: 1 serving
- Calories: 653 kcal
- Total Fat: 28 g
- Saturated Fat: 16 g
- Cholesterol: 323 mg
- Sodium: 2,060 mg
- Potassium: 1,505 mg
- Total Carbohydrate: 14 g
- Dietary Fiber: 0 g
- Sugars: 4 g
- Protein: 77 g
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Julia Child Lobster Thermidor
Description
This delicious Julia Child Lobster Thermidor is a rich and creamy French classic, perfect for a special occasion. The succulent lobster meat is enveloped in a velvety white wine sauce, then topped with freshly grated Parmesan cheese and broiled to golden perfection. Despite its gourmet appeal, this dish is surprisingly simple to prepare, allowing you to enjoy a restaurant-quality meal at home.
Ingredients
Instructions
- Prepare the lobster: Cut the lobster in half lengthwise and remove the meat from the claws, tail, and body. Chop the meat into bite-sized pieces and return it to the shells.
- Make the sauce: Melt butter in a pan over medium heat. Add shallots and cook until soft. Stir in fish stock, white wine, and cream, then bring to a boil. Simmer until reduced by half. Stir in mustard, parsley, lemon juice, salt, and pepper.
- Assemble and broil: Preheat the broiler (grill) to high. Place the stuffed lobster halves on a baking tray. Spoon the sauce over the meat and sprinkle with Parmesan.
- Broil and serve: Broil for 3–4 minutes until golden brown. Serve immediately with a fresh salad or crusty bread.
Notes
- Use Fresh Lobster: For the best flavor and texture, use fresh lobster. If fresh isn’t available, high-quality frozen lobster can be a good alternative.
- Reduce the Sauce Properly: Ensure the sauce is reduced by half to achieve the desired thickness and concentration of flavors.
- Preheat the Broiler: Make sure your broiler is fully preheated before broiling the lobster to achieve a perfectly golden crust.
- Monitor Broiling Time: Keep a close eye on the lobster while it’s under the broiler to prevent overcooking or burning.
- Serve Immediately: Lobster Thermidor is best enjoyed hot and fresh from the oven, so plan to serve it immediately after broiling.
Julia Child Lobster Thermidor
