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Chef John's Lobster Thermidor
Chef John's Lobster Thermidor
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Prep lobster thermidor ahead, with light sauce, bake when ready for guests.
Ingredients:
  • 4 (4 ounce) lobster tails
  • 3 tablespoons butter, divided
  • 2 tablespoons minced shallots
  • Salt, to taste
  • 1.5 cups diced mushrooms
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cognac or brandy
  • 0.5 cup whole milk
  • 2 tablespoons creme fraiche or heavy cream
  • 1 tablespoon chopped fresh tarragon
  • Cayenne pepper, to taste
  • 2 teaspoons fine dried bread crumbs
  • 2 teaspoons freshly grated Parmigiano-Reggiano cheese
  • 2 teaspoons melted butter
Instructions:
  • Use kitchen shears to carefully cut the bottom shell of lobster tails along each side where it meets the top shell; keep the shells intact for now.
  • In a skillet over medium-high heat, melt 2 tablespoons of butter. Place lobster tails cut side down in the butter and cook covered for about 3 minutes. Flip the lobster tails over to one side, cover, and cook for 1 minute. Then, lean them to the other side, cover, and cook for 1 more minute.
  • Take the skillet off the heat and delicately place the succulent lobster tails into a bowl. Ensure to carefully discard any remaining shell pieces from the skillet.
  • Melt butter in a skillet over medium heat, then sauté shallots with a pinch of salt until softened and pan starts to deglaze, about 3 to 4 minutes. Add mushrooms and cook until golden brown, about 5 to 6 minutes. Sprinkle in flour, coat mushrooms, and cook for 2 minutes. Pour in cognac, carefully flame with a kitchen torch to burn off alcohol quickly. Add milk, stir until thickened and bubbly, roughly 2 minutes. Remove from heat, then mix in creme fraiche. Let cool.
  • Gently extract the lobster meat from the shell, making sure to leave the top shell whole, and clean any remnants of the bottom shell from the meat.
  • Preheat the oven to 450°F (230°C). Line a baking pan with crinkled foil, then create 4 channel-like indentations to securely hold the lobster tails while baking.
  • Check lobster meat for any dark veins and remove, then slice down the middle. Chop into 1/2-inch pieces and place in a mixing bowl. Add cooled sauce, tarragon, a pinch of salt, and cayenne pepper. Gently stir until everything is well blended.
  • Spoon mixture evenly into lobster tail shells and arrange them in the foil-lined pan. Top each lobster tail with 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Finish by drizzling melted butter over the stuffed shells.
  • Bake in a preheated oven for about 10 minutes until golden brown and heated through. For an extra crispy finish, broil for 1 minute until the tops are golden.

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