Lobster Thermidor is a classic of French gastronomy. The recipe is made with béchamel sauce, mustard, white wine, cognac, and a few spices such as nutmeg. It’s a delicate dish where mustard always plays a key role.
History of this festive recipe
This lobster preparation was reportedly created in January 1894 at Chez Maire, a famous restaurant on Boulevard Saint-Denis in Paris, on the night of the premiere of Thermidor, a play by Victorien Sardou. Others attribute the creation to Léopold Mourier of the Café de Paris, where Chef Tony Girod, his assistant and successor, finalized the current recipe.
The lobster meat is served in half-shells, mixed with Bercy (or cream) sauce, mustard, and sprinkled with grated cheese before being gratinated or topped with Mornay sauce and browned under a salamander grill. Sometimes, small mushrooms or even truffles are added.
Lobster Thermidor’s place in French cuisine has become a symbol of luxury and festivity. Its reputation as a celebratory dish endures, highlighting the excellence of French cuisine worldwide. More than just a historical dish, Lobster Thermidor is an expression of the continuity of French culinary traditions and a beautiful tribute to the richness of our oceans.
Lobster Thermidor Recipe for 4 people:
Choosing the ingredients and key technical steps:
Use Breton Blue lobsters preferably, for their particularly flavorful meat.
Feel free to use spiny lobsters if desired.
- 2 lobsters (about 500g each)
- 50g of butter
- 200g of shallots
- 200g of dry white wine (contributes to the balance of aromas)
- 200g of fish stock
- 250g of béchamel sauce
- 1 tablespoon of mustard
- 1 sprig of tarragon
- Salt
- Pepper
- Paprika
- Emmental cheese
The success of Lobster Thermidor lies in the quality of the ingredients chosen. Each element must be carefully selected.
How to cook Lobster Thermidor step by step
A blend of tradition and flavors
Chop the shallots finely, melt a knob of butter in a saucepan, and sweat the shallots for a few seconds.
Add the white wine, the tarragon sprig, and the fish stock, and reduce by half.
Add a generous tablespoon of mustard to the previously prepared béchamel sauce. Mix well with a whisk.
Place the lobsters on a cutting board and cut them in half, starting from the head. Separate the two halves.
Place the lobsters on a baking sheet, season with salt, pepper, paprika, and add a few knobs of butter.
Bake in a hot oven at 180°C/200°C (350°F/400°F) for 12 minutes, basting frequently with the cooking juices.
Incorporate the previously prepared mustard béchamel sauce into the mixture. Whisk well.
Strain the Thermidor sauce through a fine sieve, pressing down to extract as much flavor as possible.
At the end of the lobster cooking, remove the tail meat and slice it into thin pieces.
Spoon some of the sauce into the shells.
Place the sliced lobster back into the shells and top with the remaining sauce.
Sprinkle with grated Gruyère cheese.
Lightly glaze in a hot oven or under a salamander grill.
How to choose the perfect lobster for this recipe?
Choosing a fresh lobster is crucial. It must be alive and weigh about 500g for tender meat..
What sides go well with Lobster Thermidor?
It can be served with sautéed mushrooms and a green salad. A dry white wine pairs perfectly with the flavors.
Can modern variations be made to the traditional Lobster Thermidor recipe?
Yes, you can add cognac to the sauce for a modern twist, or incorporate other herbs and spices.
How to present Lobster Thermidor elegantly?
Arrange the tail meat and claws in the shells.
What are the health benefits of lobster?
Lobster is low in calories and excellent for health: it’s rich in omega-3, proteins, magnesium, and phosphorus. It contains very little fat.
Some practical tips:
Lobster meat represents about 30% of its total weight. Be sure to remove the intestine (the black string located along its tail) as well as the gravel pouch located at the top of its head. The female has roe.
Recipe for Bercy Sauce
- 120g of butter
- A handful of fresh chopped parsley
- 2 finely chopped shallots
- 1 lemon
- 30cl of dry white wine
- Salt
- Pepper
Reduce the shallots in the wine over high heat.
When the liquid has evaporated, incorporate cold butter while whisking.
Let it thicken slightly, season with salt and pepper, and add lemon.
Stir in the parsley and serve in a sauceboat.