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In this lobster thermidor recipe, chunks of lobster meat are met with a rich and decadent white wine sauce that’s stuffed back into the shell, topped with gruyere cheese, then popped into the oven to broil until a golden brown crust has formed.
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Why this recipe works
If you’ve yet to try lobster thermidor, you’re in for quite a mouth-watering surprise. The lobster in this recipe is elevated by a bundle of ultra-flavorful ingredients that’ll make the subtle, palette-pleasing lobster meat shine even brighter.
We’re starting off by steaming the tails using our tried and true steamed lobster tail recipe. Next up, prepare the decadently creamy sauce by combining flavorful shallots, garlic, lemon juice, white wine, and seafood stock along with mustard and plenty of seasonings. Toss in the chopped lobster to combine then stuff the shells to the brim. Broil with a generous amount of gruyere cheese to reach a beautifully browned crust.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LOBSTER – It’s easiest to use lobster tails for this recipe. Grab 1 1/4 pounds to steam using our steamed lobster tail recipe. Alternatively, you can cook the lobster tails using whichever method you prefer, so long as it’s cooked, chopped, and ready to be tossed in with the other ingredients.
How to Make Lobster Thermidor
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Using kitchen shears, cut lobster tails in half lengthwise. Steam lobster tails until meat is cooked, about 10 minutes. See our steamed lobster tail recipe for tips and questions.
![lobster tails cut in half lengthwise]()
![lobster tails steaming in a pot]()
- Remove lobster meat carefully from the shells and reserve the shells for later.
![removing meat from lobster tails]()
- Chop lobster meat into bite-sized chunks. Set aside.
![chopping cooked lobster meat with a knife]()
- Preheat oven to broil.
- Melt butter in a large skillet over medium-high heat. Add shallots, garlic, lemon juice, and white wine then bring to a boil. Stir occasionally, cooking for about 2-3 minutes at a gentle boil.
![butter, shallots, garlic, lemon juice, and white wine in a skillet]()
![adding white wine to skillet of butter, shallots, garlic, and lemon juice]()
- Add seafood stock and bring back to a boil. Add dry mustard, cayenne pepper, garlic salt, and yellow mustard. Stir to combine.
![pouring seafood stock into thermidor sauce]()
![adding yellow mustard to lobster thermidor sauce]()
![mixing lobster thermidor sauce with a spatula]()
- Add parmesan cheese and stir. Add cream of mushroom soup and whisk to combine.
![sprinkling parmesan cheese into thermidor sauce]()
![adding cream of mushroom soup to thermidor sauce]()
- Add reserved lobster meat and stir to combine.
![lobster meat added to thermidor sauce]()
- Fill each lobster shell with as much of the lobster mixture as you can. You will have filling left over.
HELPFUL TIP – We used a taco holder to help hold up the lobster shells on the baking sheet.![lobster thermidor held in taco holders]()
- Top each lobster with a generous amount of shredded gruyere cheese.
![lobster thermidor topped with shredded gruyere cheese]()
- Add the remaining lobster mixture to ramekins and top with gruyere cheese.
- Broil for 2-3 minutes, just enough to melt and lightly brown the cheese.
![broiling lobster thermidor]()
Frequently Asked Questions & Expert Tips
Though this dish is best served right away, you can prepare it up to a day in advance. Prepare the sauce and the steamed lobster tails and store them separately in air-tight containers kept in the refrigerator. Combine the lobster and the sauce just before adding to the oven to reheat.
Store leftovers in an air-tight container kept in the refrigerator for up to 2 days. Reheat in the oven at 350F until warmed through.
Serving Suggestions
I would suggest keeping it light when it comes to sides to serve with lobster thermidor. Try serving with corn on the cob, roasted potatoes, risotto, asparagus, or a leafy salad. Fresh lemon wedges are always a welcome addition to lobster as well.
If you prefer, you can skip cutting the tails in half and serve an entire tail to one person. We split them because this is a rich dish and half of a lobster tail is usually plenty.
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 1 ¼ pounds lobster tails
- 4 Tablespoons butter
- 3 Tablespoons minced shallots
- 2 Tablespoons minced garlic
- ½ Tablespoon lemon juice
- ¼ cup dry white wine
- ½ cup seafood stock
- 1 teaspoon dry mustard
- ½ teaspoon cayenne pepper
- 2 teaspoons garlic salt
- 3 Tablespoons yellow mustard
- 3 Tablespoons shredded parmesan cheese
- 10 ounces cream of mushroom soup
- 1 cup shredded gruyere cheese
Before You Begin
- If you prefer, you can skip cutting the tails in half and serve an entire tail to one person. We split them because this is a rich dish and half of a lobster tail is usually plenty.
Instructions
-
Using kitchen shears, cut lobster tails in half lengthwise. Steam lobster tails until meat is cooked, about 10 minutes.
-
Remove lobster meat carefully from the shells and reserve the shells for later.
-
Chop lobster meat into bite-sized chunks. Set aside.
-
Preheat oven to broil.
-
Melt butter in a large skillet over medium-high heat. Add shallots, garlic, lemon juice, and white wine then bring to a boil. Stir occasionally, cooking for about 2-3 minutes at a gentle boil.
-
Add seafood stock and bring back to a boil. Add dry mustard, cayenne pepper, garlic salt, and yellow mustard. Stir to combine.
-
Add parmesan cheese and stir. Add cream of mushroom soup and whisk to combine.
-
Add reserved lobster meat and stir to combine.
-
Fill each lobster shell with as much of the lobster mixture as you can. You will have filling left over.HELPFUL TIP – We used a taco holder to help hold up the lobster shells on the baking sheet.
-
Top each lobster with a generous amount of shredded gruyere cheese.
-
Add remaining lobster mixture to ramekins and top with gruyere cheese.
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Broil for 2-3 minutes, just enough to melt and lightly brown the cheese.
