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Lobster Thermidor


  • Non-Stick Skillet
  • Cookie Sheet
  • Broiler


  • 1 2LBS Fresh Atlantic Lobster Cooked
  • 1.5 TBSP Butter Unsalted
  • 1 Clove of Garlic Minced
  • 1/2 Shallot Finely Diced
  • 1 TBSP Minced Mushroom
  • 1 TBSP Flour
  • 2 TBSP Brandy
  • 1/2 Cup Heavy Cream
  • 1/4 Cup Gruyere Cheese Shredded
  • 1/4 Cup Parmigiano-Reggiano Shredded
  • 1.5 TBSP Flat Leaf Parsley Chopped
  • 1 TSP Scallions Sliced
  • 1/4 Cup Bread Crumbs
  • Maldon Sea Salt To Taste
  • Fresh Cracked Peppercorn To Taste


  • Preheat Oven to 450 Degrees
  • Twist your claws off the lobster. Slice your lobster length wise and remove the meat (keeping halve shells intact). Chop your meat and place in a bowl.
  • Place butter into a non-stick skillet. Saute shallot, mushroom, and garlic. Add flour and stir into a roux. Add brandy, cream, salt, and pepper. Stir. Add cheese and allow to melt. Stir.
  • Add lobster meat. Toss.
  • Spoon lobster meat and sauce into the empty lobster shells.
  • Sprinkle with crushed bread crumbs and fresh herbs.
  • Place under broiler for approximately 3 minutes, or until golden.
  • Remove from the heat, and allow to cool slightly before serving.
  • Enjoy!