Lobster Thermidor (no eggs)

    40 minutes

    An impressive looking dish but not too hard to make. The lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden. Unlike a traditional thermidor recipe this does not have eggs.

    149 people made this

    Serves: 2 

    • 1 medium (approx 700g) cooked lobster
    • 2 tablespoons butter
    • 1 eschallot, finely chopped (or a small onion)
    • 1 1/2 cups (375ml) fish stock
    • 1/4 cup white wine
    • 1/4 cup thickened cream
    • 1/2 teaspoon hot English mustard
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons chopped fresh parsley
    • 1 pinch salt and freshly ground black pepper to taste
    • 1/4 cup freshly grated Parmesan cheese

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
    2. Melt the butter in a large frypan over medium heat. Add the eschallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
    3. Preheat the grill.
    4. Place the lobster halves on a baking tray, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
    5. Grill for 3 to 4 minutes, just until golden brown. Serve immediately.

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    Reviews in English (35)


    I was somewhat disappointed in this recipe for Lobster Thermidor. I made it exactly as instructed. The sauce was too thin and not rich tasting enough and had too much wine and/or lemon in it. If I make it again I would add more cream, less wine and lemon and would thicken it up with a little cornstarch.  -  10 May 2006  (Review from Allrecipes USA and Canada)


    This recipe is much easier than Julia Child's complicated but AMAZING recipe. Taking the best ideas from both, make this recipe but add 1 tablespoon of dried or fresh tarragon to the sauce. Instead of fish stock, boil the lobsters in 2 cups white wine, 2 cups water, sliced onion, 1 carrot and 1 celery stalk. This is a dramatic dish that can be made ahead of time, popped in the oven for browning, sure to impress your guests!  -  01 Jan 2010  (Review from Allrecipes USA and Canada)


    To whoever suggested imitation crabmeat, thank you. I'd never have thought of that! I don't eat crab or lobster, so I've been mssing out on the thermidor I've been cooking for my significant other. Mind you, the sauce is good in my usual recipe, which is different from this one. I sub. about 3/4 of the wine with brandy, simmering the sauce before this also helps thicken it some. Definately a keeper, but one I'm going to 'fiddle with' before I'm sure I got the perfect, FOR US, recipe. That's the secret, fiddle until you got it just how you like it, recipes ain't written in stone, they're meant to be 'adjusted'. Anyway, nice recipe, thanks!  -  31 Dec 2007  (Review from Allrecipes USA and Canada)