Thermidor sauce recipes

This seafood thermidor makes an excellent centerpiece for a special night in or for company. The mix of shrimp, fish and a luxurious cream sauce tastes expensive (but it's not).

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

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.

C or O? I was listening to a radio talk show yesterday while I drove back from a company retreat. The experts they had on were seafood people. The chef works at a restaurant called Catch 35. His general manager was on the show too.

Lobster Thermidor is elevated with ultra-flavorful ingredients that'll make the subtle, palette-pleasing lobster meat shine even brighter.

Lobster Thermidor has chunks of fresh lobster in a thick and creamy sauce with white wine, mushrooms, tarragon, and a splash of cognac.

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It struck me that thermidor sauce, the sauce used in lobster thermidor would be just as good with vegetables or pasta so I have added it as a recipe

Lobster Thermidor is made with lobster tails in a rich & creamy wine sauce stuffed into the shells and topped with melted gruyere cheese.

Discover my exquisite Creamy Lobster Thermidor recipe that combines succulent Canadian lobster with rich bechamel sauce