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Lobster Thermidor with Garlic Butter

Name: Lobster Thermidor with Garlic Butter
Total time: 30 min
Cuisine: French
Ingredients: 1 lobster (about 1 pound); 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 shallot, finely chopped; 1 clove garlic, minced; 1/4 cup white wine; 1/4 cup heavy cream; 1/4 cup grated Gruyère cheese; 1 tablespoon Dijon mustard; Salt and pepper to taste; 1 tablespoon fresh parsley, chopped (for garnish); Lemon wedges (for serving)

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30 minTotal time

MediumDifficulty

550kcal / serving

Ingredients

For 1 serving

servings

1 lobster (about 1 pound)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, finely chopped
1 clove garlic, minced
1/4 cup white wine
1/4 cup heavy cream
1/4 cup grated Gruyère cheese
1 tablespoon Dijon mustard
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Ingredient substitutions

Gruyère cheese Comté or Emmental, grated
Fresh parsley Fresh chives, finely chopped
White wine An equal amount of seafood stock with a small squeeze of lemon

Nutrition per serving

Estimated values for 1 serving, 550 kcal

Protein39 g

Carbohydrates9 g

Fat39 g

Fiber 1 g · Sugar 3 g · Sodium 850 mg

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Indulge in a classic French dish with this rich Lobster Thermidor, featuring succulent lobster meat in a creamy, savory sauce, topped with a golden garlic butter crust. Perfect for a special occasion or a luxurious dinner at home.

Main Dish French

Steps

Bring a large pot of salted water to a boil. Add the lobster and cook for about 8-10 minutes until bright red. Remove and let cool.
Once cooled, remove the lobster meat from the shell and chop it into bite-sized pieces, reserving the shell.
In a skillet, heat the olive oil and butter over medium heat. Add the shallot and garlic, and sauté until softened.
Pour in the white wine and let it reduce by half. Stir in the heavy cream, Gruyère cheese, and Dijon mustard. Season with salt and pepper.
Add the chopped lobster meat to the sauce and mix well.
Preheat your oven to 400°F (200°C). Fill the reserved lobster shell with the lobster mixture.
Place the filled shell on a baking sheet, and sprinkle with additional Gruyère cheese if desired.
Bake for 10-12 minutes or until the top is golden and bubbly.
Garnish with fresh parsley and serve with lemon wedges.

Tips for Lobster Thermidor with Garlic Butter

A well-filled shell should look generously mounded, with lobster pieces still distinct rather than lost in a loose pool of sauce.
Use a baking sheet that holds the shell level; a small nest of crumpled foil can help keep it from tipping.
The 30-minute total leaves little room for advance cooking; for a special dinner, chop the shallot and parsley ahead and refrigerate them separately.

Drink pairing

A crisp, unoaked Chardonnay
Its bright acidity complements the creamy cheese sauce and garlic butter without overwhelming the lobster.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the lobster may become firmer with reheating.

Frequently asked questions

How can I tell when the topping is ready?

Look for a golden surface with bubbling sauce around the edges; avoid leaving it in until the lobster looks dry.

Can I prepare this ahead?

You can chop the shallot and parsley ahead and refrigerate them separately. For best texture, assemble and bake close to serving.

What should I serve alongside Lobster Thermidor?

A simple green salad or steamed asparagus balances the creamy richness, while crusty bread is handy for any extra sauce.

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Lobster Thermidor with Garlic Butter

Ingredients

Ingredient substitutions

Nutrition per serving

Steps

Tips for Lobster Thermidor with Garlic Butter

Drink pairing

Storage

Frequently asked questions

How can I tell when the topping is ready?

Can I prepare this ahead?

What should I serve alongside Lobster Thermidor?

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