Friday, February 8, 2019

Lobster Thermidor #FishFridayFoodies

Tender, sweet chunks of lobster tossed in a rich, creamy sauce, placed back into the tail, covered with a delicious, crisp, panko and parmesan crust and broiled to a gorgeous golden brown.  Your Valentine will be thrilled.....

This recipe and others we are sharing today on Fish Friday Foodie are "Quite the Catch" and perfect for a romantic dinner with your Valentine.

Cam of Culinary Adventures with Camilla volunteered to host Fish Friday Foodies this month.  She asked if we could post on the second week instead of the third as usual.  With such a great theme, right in time to share for our readers before Valentine's Day, how could I possibly say no.

Fish Friday Foodies is a monthly group that normally posts a fish/seafood recipe based on a theme on the third Friday of each month. Our members take turns choosing themes.  There is no obligation to post each month and new members are always welcome.  Should you wish to join just leave a comment below letting me know.

Let's take a look at what the others cooked up for their Valentine today......

I served up my lobster thermidor as part of a surf and turf dinner that I shared with not only my Valentine but my brother, Dick, and his Valentine too.

My brother commented that it was the best lobster he had ever had.  Believe it or not, it was the first time my sister in law had eaten lobster other than a bite of my brother's at a restaurant years ago.  She never tried it again as she didn't care for it.  She ate every single bite of her lobster tail.

This dish looks elegant yet is ready in only 30 minutes.  It is rich and decadent. It can be made ahead and refrigerated up to adding the topping and placing under the broiler.  That makes it the perfect meal for a weekday Valentine's celebration.

#fish, #shellfish, #lobster, #elegant, #Valentinesday, #ValentinesDayFood, #easy, #quick,
Seafood, Entrees, Holidays
Yield: 2 servingsPin it

Lobster Thermidor

Tender, sweet chunks of lobster tossed in a rich, creamy sauce, placed back into the tail, covered with a delicious, crisp, panko and parmesan crust and broiled to a gorgeous golden brown.
prep time: 15 minscook time: 15 minstotal time: 30 mins


  • 2 frozen lobster tails, thawed
  • 2 T. butter
  • 1 small shallot, minced
  • 1 T. butter
  • 1/4 c. dry white wine
  • 1/4 c. chicken broth
  • 1/4 c. heavy cream
  • salt and pepper, to taste
  • 2 T. lemon juice
  • 1 T. chopped fresh tarragon leaves
  • 1 t. dijon mustard
  • 3 T. panko bread crumbs
  • 2 T. grated Parmesan cheese
  • 1 T. butter, melted


  1. Cut down both sides of the under belly of the lobster shells to the fan of the tail.  Remove the flap and carefully reach under the meat, loosen and remove.  Cut the meat into chunks.  If the vein is present in the tail, remove.  Reserve the shells.
  2. Melt 2 T. butter in a skillet over medium heat.  Add the shallots and cook until fragrant, about 2 minutes.  Stir in the flour and cook for a minute or two longer, stirring.  Stir in the broth, wine and cream.  Increase the heat to medium high and cook, stirring, until thickened and reduced by half, about 2 more minutes.  
  3. Stir in the lobster and cook until it becomes firm about 3 minutes.  Season with salt and pepper.
  4. Remove from heat and stir in the lemon juice, dijon mustard and tarragon.  Divide this mixture between the two shells and place onto a broiler pan or baking sheet.
  5. Toss together the panko crumb and cheese with 1 Tablespoon of melted butter.  Sprinkle over the lobster tails and place under the broiler for a few minutes until lobster is heated through and topping is golden brown.


Adapted from a recipe found in Cuisine at Home, Issue #133
Created using The Recipes Generator


  1. OMG I need to try this. While I've had my share of lobster, I've never had lobster themidor. That needs to change.

  2. That looks SO good, Wendy. I can honestly say that I've heard the name 'lobster thermidor', but had NO idea what it looked like. Can't wait to get my hand on some lobster soon.

  3. Gorgeous and one of my favorite dishes. Who can resist the creamy sauce or the crunchy topping with LOBSTER in the middle?

  4. Wish I could have one of those, they are so addictive Wendy!

    1. Thanks Sneha, would love to sit at the table and share them with you.


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