Chef John's Lobster Thermidor

Name: Chef John's Lobster Thermidor
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 tbsp All-Purpose Flour; 2 tsp Bread Crumbs; 3 tbsp Butter; 1 pinch Cayenne Pepper; 2 tbsp Cognac; 2 tbsp Crème Fraîche; 1 tbsp Dried Tarragon; 16 oz Lobster Tail; 1.5 cups Mushrooms; 2 tsp Parmigiano Reggiano Cheese; 1 pinch Salt; 2 tbsp Shallot; 0.5 cup Whole Milk

Dinner 🍽️Lunch 🥪 French 🇫🇷 High-Protein 💪Comfort-Food Pescatarian 🐟

Chef John's Lobster Thermidor pairs tender butter-poached lobster with a mushroom and cognac sauce enriched with crème fraîche and tarragon, then bakes it in the shells with a crisp Parmesan-breadcrumb topping. The result is rich yet balanced, with subtle heat from cayenne and a golden, toasty finish. Ideal for a special dinner when you want something luxurious without feeling overly heavy.

Prep20 mins
Cook30 mins
Serves2
DifficultyMedium

1

Using kitchen shears, cut the bottom shell of the lobster tails along both sides where it meets the top shell; do not remove the shell yet.
2

Melt 2 tablespoons butter in a skillet over medium-high heat. Set the lobster tails cut side down in the butter. Cook, covered, for about 3 minutes. Turn the lobster tails over (they are curved and will lean to one side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
3

Take the skillet off the heat. Move the lobster tails to a bowl. Remove any shell pieces from the skillet.
4

Add 1 tablespoon butter to the skillet over medium heat; add the shallots and a pinch of salt. Cook and stir until the pan starts to deglaze and the shallots soften, 3 to 4 minutes. Add the mushrooms; cook and stir until golden brown, 5 to 6 minutes. Add the flour; stir to coat the mushrooms and cook for 2 minutes. Pour in the cognac; use a kitchen torch to ignite the cognac to burn off the alcohol. This takes just a few seconds. Add the milk; cook and stir until the pan is fully deglazed and the milk begins to thicken and bubble, about 2 minutes. Remove from heat. Stir in the creme fraiche. Let cool.
5

Take the lobster meat out of the shell, keeping the top shell intact. Remove any bits of bottom shell from the meat.
6

Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with crumpled foil. Create 4 channel-like grooves in the foil to hold and steady the lobster tails as they bake.
7

Slice the lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer the meat to a mixing bowl. Add the cooled sauce, tarragon, a pinch of salt, and cayenne pepper. Stir gently until well combined.
8

Divide the mixture among the lobster tail shells; set them in the prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter over the stuffed shells.
9

Bake in the preheated oven until nicely browned and heated through, about 10 minutes. If desired, turn on the broiler and broil for 1 minute until the tops are golden and crispy.