Lobster Thermidor
Elevate your recipe repertoire with this elegant, French-inspired Lobster Thermidor! Rich and indulgent from the sauce with a subtle sweetness from the fresh lobster meat, this dish is surprisingly easy to make, yet tastes worthy of a Michelin Star.
Chef Billy Parisi
Chef Billy Parisi
Recipe - Heinen's of Rocky River
Lobster Thermidor
Prep Time20 Minutes
Servings6
Cook Time35 Minutes
Ingredients
2 1/2 cups white wine, divided
1 lemon
1 stick + 4 Tbsp. Heinen’s unsalted butter, divided
6 4-6 oz. Luke's Frozen Lobster Tails
1 cup button mushrooms, sliced
1 cup cremini mushrooms, sliced
2 garlic cloves, finely minced
1 shallot, peeled and small diced
2 cups Heinen’s heavy whipping cream
1 Tbsp. Heinen’s Dijon mustard
1/2 cup shredded asiago cheese
1/2 cup Heinen’s breadcrumbs
Fresh chopped parsley, for garnish
Salt, to taste
Fresh Cracked Pepper, to taste
Directions
- Fill a medium-size pot halfway with water, 2 cups of white wine, the juice of one lemon, one whole lemon (toss it into the pot after it is juiced), one stick of butter, salt, and pepper. Bring it to a simmer over medium-low heat.
- Add the lobster tails and cook for 5-7 minutes, or until cooked and tender.
- Remove the lobster from the liquid and let rest for 3-4 minutes.
- After resting, remove the entire bottom of the lobster with kitchen shears to expose the meat. Pull out the lobster meat, roughly chop it and set it aside. Set the lobster tail shells aside on a sheet pan.
- In a large sauté pan over high heat, add two tablespoons of butter followed by the mushrooms. Caramelize for 8-10 minutes. Once they are golden brown, scoot them to one side of the pan and place the remaining two tablespoons of butter, minced garlic, and onions on the other side of the pan. Sauté until lightly brown.
- Once browned, mix them together with the mushrooms and deglaze the pan with the remaining ½ cup of white wine. Once the wine has been absorbed, add the cream and cook over medium heat until it becomes thick like alfredo sauce.
- Stir in the mustard, cheese, and chopped lobster meat until combined. Divide the mixture and stuff it into each lobster tail shell. Top with the breadcrumbs.
- Place the lobster tails under the broiler on low heat. Brown the cheese and breadcrumbs, about 3-5 minutes.
- Once browned, remove the lobster tails from the broiler, garnish with parsley, and serve with lemon wedges.
20 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Directions
- Fill a medium-size pot halfway with water, 2 cups of white wine, the juice of one lemon, one whole lemon (toss it into the pot after it is juiced), one stick of butter, salt, and pepper. Bring it to a simmer over medium-low heat.
- Add the lobster tails and cook for 5-7 minutes, or until cooked and tender.
- Remove the lobster from the liquid and let rest for 3-4 minutes.
- After resting, remove the entire bottom of the lobster with kitchen shears to expose the meat. Pull out the lobster meat, roughly chop it and set it aside. Set the lobster tail shells aside on a sheet pan.
- In a large sauté pan over high heat, add two tablespoons of butter followed by the mushrooms. Caramelize for 8-10 minutes. Once they are golden brown, scoot them to one side of the pan and place the remaining two tablespoons of butter, minced garlic, and onions on the other side of the pan. Sauté until lightly brown.
- Once browned, mix them together with the mushrooms and deglaze the pan with the remaining ½ cup of white wine. Once the wine has been absorbed, add the cream and cook over medium heat until it becomes thick like alfredo sauce.
- Stir in the mustard, cheese, and chopped lobster meat until combined. Divide the mixture and stuff it into each lobster tail shell. Top with the breadcrumbs.
- Place the lobster tails under the broiler on low heat. Brown the cheese and breadcrumbs, about 3-5 minutes.
- Once browned, remove the lobster tails from the broiler, garnish with parsley, and serve with lemon wedges.
