Thermador lobster

So many steps are involved in the preparation of a really splendid lobster Thermidor, no wonder it costs a fortune in any restaurant! But it is not a particularly difficult dish to execute, and everything may be prepared in advance and heated up just before serving. This is an especially attractive recipe for lobster Thermidor because the meat is stirred in hot butter before it is sauced, and turns a rosy red. Buy lobsters weighing a good 2 pounds each, so the shells will be large enough to…

Lobster Thermidor is a luxurious dish that is perfect for special occasions or just a fancy night in. The rich and creamy sauce combined with succulent lobster meat and a crispy breadcrumb topping creates a delightful harmony of flavors and textures. This classic French recipe is surprisingly easy to make, so let’s get started! #recipe #recipes #recipeoftheday #recipeideas #recipefordinner recipeforbreakfast #fish #prawns #crabs #seafood #lobster

A history of Lobster Thermador and a recipe with pro tips.

Classic Lobster Thermidor recipe is easy to make at home. Tender chunks of lobster in a cognac spiked cream sauce is the perfect special occasion dinner!

Lobster thermidor is a decadent French lobster dish featuring tender lobster in a creamy, Cognac-infused sauce and baked to perfection with Gruyere cheese.

Poor man's lobster, also known as monkfish, lightly cooked and smothered in a white wine and cream thermidor sauce then grilled.

Lobster Thermidor Makes 4 servings 2 X 1 ¼ pound live lobsters 1 ½ cups whole milk 2 bay leaves 2 sprigs fresh tarragon ½ onion 8 black peppercorns 2 tablespoons butter 2 tablespoons all-purpose flour 2 garlic cloves, minced 1 large shallot, minced ½ cup dry white wine 2 tablespoons brandy 2 teaspoons Dijon

Lobster Thermidor is creamy, sweet, and nutty lobster meat stuffed into lobster shells, then sprinkled with cheese and baked to perfection.

Lobster thermador for two with creamy tarragon sauce. Cuisine

This dish gained a bad reputation during the Seventies and Eighties because it was often cooked so badly – drowned in an overpowering sea of rich, cheesy sauce. If it’s made with a just a little sauce that’s been carefully flavoured with small amounts of mustard, tarragon and Gruyère, it’s still one of the best hot lobster dishes there is. See our grilled lobster thermidor for a lighter version of this classic dish.