Hello friends, Lobster Thermidor is a classic and very special dish. Serving it for a special dinner is sure to impress. Follow this step-by-step guide to make this amazing dish.
2tablespoonsTarragon or Thyme freshly chopped I(if using dry use ½ as much)
2cupsof Hot Milk, have a little more in case you need it
½cupWhite Wine, optional
2tablespoonsCountry Mustard
1or 2 dash Cayenne Pepper
4ouncesGruyere or Swiss Cheese grated (save about 1 ounces for topping at the end)
1ounceReggiano Cheese grated
2tablespoonsCream Cheery, optional
2tablespoonsCognac, optional
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Recipe Instructions
Cook the Lobster:
Fill a large pot with salted water (like you would cook pasta) and bring it to boil. Kill the lobster with a knife inserted in the back of the head vertically and bring it down in one swift motion. Immediately submerge the lobster in the boiling water and cook it for 8 to 10 minutes.
Take the lobster out of the water and immerse it immediately in ice water to stop the cooking process.
Cut the lobster in half and empty the meat from the body and the claws. Rinse the empty shell carefully not to brake it and using paper towel dry the inside and set in a baking dish ready to be filled with the sauce.
Prepare the Sauce:
It is easier to use two separate sauce pans to make this dish. In the first pan, heat 2 tablespoons of butter, when hot add the mushrooms, salt and pepper and sauté until all the water has evaporated. Add the lobster pieces and cook for a couple minutes. Add the tarragon, white wine and let us reduce until approx. half remains.
At the same time, In the other pan, heat 3 ounces butter, when hot add the shallots and cook for a couple minutes. Add the flour to make a roux and cook it at low heat for a few minutes. Add the milk and mix well. Add the tomalley from the lobster if you saved it. Add the mustard, cayenne add the cheese add the cream cherry. Pour the content of the pan above in this pan and blend well and adjust seasoning with salt and pepper.
Fill each lobster half with the sauce above and top with more Swiss Cheese and Reggiano Parmesan. If you are ready to eat them now put them under the broiler until golden brown. If you are making them in advance, refrigerate until ready to eat. At that point preheat your oven to 375°F. and bake them until the internal temperature is 155°F. If the top is not golden brown put them under the broiler until golden brown.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Rather than spend an arm and a leg at a restaurant for New Year’s Eve dinner, my wife and I decided we would stay home and have a romantic dinner for two with music we “like”.
Following Chef Jean-Pierre’s recipes we had Lobster Thermidor and a New York Strip Steak with a simple salad, baked potato, and a lovely California Chardonnay. The steak was delicious and the lobster was amazing. Having all the ingredients in place before hand with Chef JP’s instructions made the job relatively easy. And we have sauce left over for macaroni & cheese.
Thank you Chef Jean-Pierre for helping us have a wonderful New Year’s Eve celebration and for all the wonderful videos over the past year. We learn something every time we watch you cook. May you and your loved ones enjoy a healthy and happy 2024.
Happy New Year,
John & Olga
Vancouver, BC
Herb Frye
on November 19, 2023 at 1:38 pm
Any lobster or crab that I have cooked myself I season the water and just drop the lobster or crab in the boiling water! I don’t use a knife to kill it first, the boiling water does the trick.
Lia
on December 10, 2022 at 7:26 pm
Oh wow! Another masterpiece — i can almost taste this delicious dish through your reaction after your first bite! I can remember so many years ago laboriously copying by hand a Lobster Thermidore recipe from a friends cookbook who was kind enough to let me copy others on occasion. Though i still haven’t tackled this one, its really so nice i can just refer to *yours* anytime, and i know it would be excellent. The wine,cognac & sherry must make it irresistable, i know!
Cornelius Jamison
on December 8, 2022 at 11:21 am
Thank you so much for the lobster recipe. Please do a whole roasted duck video soon.
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Rather than spend an arm and a leg at a restaurant for New Year’s Eve dinner, my wife and I decided we would stay home and have a romantic dinner for two with music we “like”.
Following Chef Jean-Pierre’s recipes we had Lobster Thermidor and a New York Strip Steak with a simple salad, baked potato, and a lovely California Chardonnay. The steak was delicious and the lobster was amazing. Having all the ingredients in place before hand with Chef JP’s instructions made the job relatively easy. And we have sauce left over for macaroni & cheese.
Thank you Chef Jean-Pierre for helping us have a wonderful New Year’s Eve celebration and for all the wonderful videos over the past year. We learn something every time we watch you cook. May you and your loved ones enjoy a healthy and happy 2024.
Happy New Year,
John & Olga
Vancouver, BC
Any lobster or crab that I have cooked myself I season the water and just drop the lobster or crab in the boiling water! I don’t use a knife to kill it first, the boiling water does the trick.
Oh wow! Another masterpiece — i can almost taste this delicious dish through your reaction after your first bite! I can remember so many years ago laboriously copying by hand a Lobster Thermidore recipe from a friends cookbook who was kind enough to let me copy others on occasion. Though i still haven’t tackled this one, its really so nice i can just refer to *yours* anytime, and i know it would be excellent. The wine,cognac & sherry must make it irresistable, i know!
Thank you so much for the lobster recipe. Please do a whole roasted duck video soon.