Lobster Thermidor Recipe

Lobster Thermidor Recipe

It isn’t hard to make a lobster dish fabulous, because, well, lobster is already plenty fabulous on its own. Over time, Lobster was tossed into that category of “occasion-only” meals, along with the likes of Beef Wellington, Prime Rib and Cassoulet – you know, those “never enough time on a weeknight” type-of-meals. Well, I’m here to debunk all of that and prove to you that you can, in fact, not only enjoy, but prepare a beautiful little lobster dinner on any night, occasion, or not.

Lobster Thermidor served with toasted Dave's Killer Bread and a Watercress Salad
Lobster Thermidor served with toasted Dave’s Killer Bread and a Watercress Salad

Lobster Thermidor is a French dish, typically comprised of lobster in a rich and creamy sauce. Normally, I’m a simple kind of gal when it comes to lobster. Some sous vide meat, drawn butter – that’s all I usually need. However, for Lobster Thermidor, I make an exception.

Great to serve as an appetizer for a dinner party, whilst also perfect for a low effort, but impressive weeknight dinner which boasts a high return – it’s the dish that delivers whenever you need it. Recently, Rollin’ Oats added Luke’s Lobster, which is wild caught and sustainably sourced, to their shelves and the quality is incredible! You can find Luke’s Lobster meat, claws and tails in the frozen section at Rollin’ Oats in St. Pete.

Luke’s Lobster from the frozen section at Rollin' Oats
Luke’s Lobster from the frozen section at Rollin’ Oats
Luke’s Lobster Tails
Luke’s Lobster Tails
Lobster Thermidor

Lobster Thermidor

Abby Allen-Leach
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer, Main Course
Cuisine French
Servings 2 people
Calories 554 kcal


  • 2 Lobster Tails Preferably wild caught, like Luke's brand in the frozen section at Rollin' Oats
  • 1 cup Heavy Cream
  • 1/2 cup Mushrooms Chopped - I use Cremini.
  • 1/4 cup Butter Unsalted
  • 2 tbsp White Wine Nothing too sweet, but, something you would drink!
  • 1/2 tsp Paprika
  • 2 Egg Yolks
  • 1/2 tsp Salt Plus more, to taste
  • 1/4 tsp Pepper
  • Fresh Tarragon Chopped, for serving (optional)


  • Fill a stockpot with water and a few heavy pinches of salt and bring to a boil over high heat. Add lobster tails and cook until bright red and beginning to curl up, 8-9 minutes.
    Cooked lobster tails
  • Remove tails and cool. Once cool, cut each tail in half long-ways. Remove lobster meat from shells, chop and reserve for later use. Additionally, also reserve the lobster tail shells (we'll be stuffing the meat back in later on).
    Removing the lobster meat from the tails
  • Heat a large pot like a dutch oven over medium. Add the butter and when melted, pour in the chopped mushrooms and cook until they become softer and begin to take on color, 6-8 minutes.
    Mushrooms and butter
  • Add in cooked lobster tail meat, paprika, pepper and 1 tsp of salt and reduce the heat to low.
    Adding lobster meat and spices
  • Pour in 1/2 cup of the heavy cream and 1 tbsp of the wine, stir to combine, and then simmer for 5 minutes, then remove from heat.
    Mushroom and lobstr mixture
  • In a small bowl, whisk together the egg yolks with the remaining tbsp of white wine. Pour mixture into a small sauce pan and simmer, whisking constantly, until liquid thickens slightly and becomes a custard.
  • Remove from heat and slowly mix into lobster mixture.
    Lobster sauce ready to be stuffed into the lobster tail shells
  • Place reserved lobster shells on a parchment-lined baking sheet. Spoon lobster and sauce carefully into each shell. Save extra lobster sauce for serving.
    Lobster Thermidor before hitting the oven
  • Broil lobster tails until they begin to brown, 5-6 minutes.
    Lobster Thermidor
  • Remove from oven and serve garnished with chopped Tarragon (if using), along side some toasted bread and a light salad.
    Plated Lobster Thermidor for two
Nutrition Facts
Lobster Thermidor
Amount Per Serving
Calories 554 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 30g188%
Trans Fat 1g
Cholesterol 442mg147%
Sodium 936mg41%
Potassium 369mg11%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 17g34%
Vitamin A 2101IU42%
Vitamin C 3mg4%
Calcium 192mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 554kcalCarbohydrates: 7gProtein: 17gFat: 50gSaturated Fat: 30gTrans Fat: 1gCholesterol: 442mgSodium: 936mgPotassium: 369mgFiber: 1gSugar: 2gVitamin A: 2101IUVitamin C: 3mgCalcium: 192mgIron: 1mg
Tried this recipe?Let us know how it was!
MORE FOODIES READING  Persimmon Butter...
DISCLAIMER: Kevin, Lori, Abby, Haley, Lindsey & Mahika do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner. We do not include any large national or regional chains in our ratings and reviews. We focus on independent locally owned eateries exclusively.

PLEASE NOTE: Reviews reflect a certain moment in time. Some restaurants stay extremely consistent over many years, and some change for the better or worse. Some things that may change are: chefs, recipes, food suppliers, ingredients, philosophies, ownership, etc. We always hope that you have the same good, or great experience we had.

More Foodies News, Reviews & Recipes

Comments are closed

St. Petersburg Foodies