Lobster Thermidor

A modern take on a steamship era classic, this lobster thermidor is the perfect centerpiece for any date night, special occasion, or just a regular old Tuesday dinner. 


Servings: 2
Cook Time: 25 minutes
Recipe Courtesy of: Alec Graham, Foley Food & Wine Society

Ingredients

2 lobster tails, meat removed and diced, shells reserved
2 tablespoons shallot, minced
2 tablespoons butter
½ cup chardonnay
¼ cup heavy cream
1 lemon, juiced
2 tablespoons parsley, finely chopped
¼ cup vella dry jack
Salt and pepper to taste

Directions

  1. In a medium pot, combine butter and shallots. Cook over medium heat until shallots are translucent. Add wine and simmer for 2 minutes.
  2. Preheat oven to broil, or highest baking temperature.
  3. Add heavy cream, and cook until reduced by half. Add lobster meat, and cook for an additional 2 minutes.
  4. Remove from heat, and add parsley, lemon juice, and salt and pepper to taste.
  5. Spoon the mixture back into the lobster shells, and top with vella dry jack.
  6. Broil for 4 minutes, or until cheese is golden brown

Chefs Notes

  1. In a medium pot, combine butter and shallots. Cook over medium heat until shallots are translucent. Add wine and simmer for 2 minutes.
  2. Preheat oven to broil, or highest baking temperature.
  3. Add heavy cream, and cook until reduced by half. Add lobster meat, and cook for an additional 2 minutes.
  4. Remove from heat, and add parsley, lemon juice, and salt and pepper to taste.
  5. Spoon the mixture back into the lobster shells, and top with vella dry jack.
  6. Broil for 4 minutes, or until cheese is golden brown