History and Elegance of Lobster Thermidor
Lobster Thermidor is a masterpiece of French haute cuisine, a dish that exudes luxury and sophistication. Born in the late 19th century, it was named after Thermidor, a month in the French Revolutionary calendar, inspired by a play set during that period. The dish quickly became a symbol of fine dining, featuring tender lobster meat bathed in a velvety, mustard-infused béchamel sauce, enriched with white wine, brandy, and cheese, then gratinéed to golden perfection.
Below, we explore its preparation, history, and why it remains a showstopping centrepiece for special occasions.
The Anatomy of Lobster Thermidor
At its core, Lobster Thermidor is a study in French culinary technique. It involves:
- Poaching the lobster to retain its delicate sweetness.
- Preparing a rich sauce with a base of roux, shallots, white wine, mustard, and cream.
- Gratinéeing the dish under a broiler for a crisp, golden finish.
The result? A harmonious blend of briny lobster, tangy mustard, aromatic herbs, and creamy, cheesy goodness—each bite a testament to French gastronomy.
How to Make Lobster Thermidor
📝 Classic Lobster Thermidor Recipe
Serves 2
Ingredients
For the Lobster:
- 2 live lobsters (about 500g each)
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 50ml brandy or cognac (optional)
For the Thermidor Sauce:
- 30g butter
- 30g plain flour
- 2 shallots, finely chopped
- 1 garlic clove, minced
- 100ml dry white wine
- 200ml fish stock
- 200ml double cream
- 1 tsp Dijon mustard
- ½ tsp English mustard (for extra kick)
- ½ lemon, juiced
- 1 tbsp finely chopped tarragon
- 1 tbsp finely chopped parsley
- 30g Gruyère cheese, grated
- 20g Parmesan, grated
- Pinch of cayenne pepper (optional)
- Salt and white pepper, to taste
Method
1. Prepare the Lobster
- Bring a large pot of salted water to a rolling boil.
- Plunge the lobsters headfirst into the water and cook for 8–10 minutes (depending on size).
- Remove and let cool. Once cool enough to handle, carefully remove the meat from the shells, keeping the shells intact for serving. Chop the meat into bite-sized pieces.
2. Make the Thermidor Sauce
- Melt butter in a saucepan over medium heat. Add shallots and garlic, cooking until soft but not browned.
- Stir in flour to form a roux, cooking for 1–2 minutes.
- Deglaze with white wine, letting it reduce by half.
- Gradually whisk in the stock, followed by the cream, ensuring a smooth consistency.
- Stir in mustards, lemon juice, herbs, and cayenne. Simmer until thickened.
- Fold in the lobster meat and adjust seasoning.
3. Assemble and Gratinée
- Spoon the lobster mixture back into the cleaned shells (or ovenproof ramekins).
- Sprinkle with Gruyère and Parmesan.
- Place under a hot grill for 3–4 minutes until bubbling and golden.
4. Serve
- Garnish with extra herbs and a wedge of lemon.
- Pair with crusty bread, steamed asparagus, or a crisp green salad.
For a vegetarian twist, check out Roast Cauliflower Thermidor.
