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Perfect Lobster Thermidor Recipe with Creamy Mustard Cheese Sauce

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A classic French dish featuring tender lobster meat in a rich, creamy mustard cheese sauce, perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 2 live lobsters (1 1/2 to 2 pounds each) or 1 pound cooked lobster meat (tail and claw), chopped
  • Salt (for boiling water)
  • 3 tablespoons unsalted butter (preferably European-style for richness)
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk (or half-and-half for extra creaminess)
  • 1/2 cup heavy cream
  • 2 teaspoons Dijon mustard (recommend Grey Poupon)
  • 1/2 cup grated Gruyère cheese (substitute with Emmental if needed)
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon lemon juice (freshly squeezed)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • 2 lobster shells (cleaned, if using whole lobsters, for presentation)
  • 1/4 cup grated Parmesan cheese (for topping)
  • Butter or oil for greasing baking dish

Instructions

  1. Fill a large pot with salted water (about 4 quarts) and bring to a rolling boil. Add lobsters headfirst, cover, and cook for 8-10 minutes until bright red. Remove and let cool slightly. (Skip if using pre-cooked lobster meat.)
  2. Using kitchen shears or a lobster cracker, carefully remove the meat from the tails and claws. Chop into bite-sized pieces and set aside. Clean the lobster shells for presentation if desired.
  3. In a medium saucepan over medium heat, melt 3 tablespoons of butter. Once melted and bubbling (but not browned), whisk in 2 tablespoons of all-purpose flour to form a smooth roux. Cook, whisking constantly, for about 2 minutes.
  4. Gradually add 1 cup whole milk and 1/2 cup heavy cream, whisking continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Remove from heat and stir in 2 teaspoons Dijon mustard, 1/2 cup grated Gruyère cheese, finely chopped shallots, and 1 teaspoon lemon juice. Season with salt and black pepper to taste.
  6. Preheat your oven’s broiler to high.
  7. Gently fold the chopped lobster meat into the creamy mustard cheese sauce, avoiding overmixing.
  8. Lightly butter the lobster shells or oven-safe ramekins. Spoon the lobster mixture evenly into each shell or dish.
  9. Sprinkle the top with 1/4 cup grated Parmesan cheese.
  10. Place under the broiler for 3-5 minutes until the top is bubbly and golden brown. Watch closely to avoid burning.
  11. Remove, garnish with chopped fresh parsley if desired, and serve immediately.

Notes

If using pre-cooked lobster meat, skip boiling. For a gluten-free version, substitute all-purpose flour with gluten-free flour blend. To reduce fat, replace heavy cream with more milk and reduce butter. Watch broiler closely to avoid burning. Freshly grated cheese melts better than pre-shredded. Leftovers store up to 2 days refrigerated; reheat gently in oven covered with foil. Avoid microwaving to prevent toughening lobster and sauce separation.

Nutrition

Keywords: Lobster Thermidor, creamy mustard cheese sauce, French seafood recipe, lobster recipe, easy lobster dish, dinner party recipe

Find it online: https://blixfood.com/perfect-lobster-thermidor-recipe-with-creamy-mustard-cheese-sauce-easy-steps/