Published Jul 10th
Prep 30m Cook 10m Additional - Ready In 40m
Servings 2 servings Calories 653

This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.

Recipe Ingredients

  • 1 medium (1 1/2 pound) cooked lobster
  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 1 ⅓ cups fresh fish stock
  • ¼ cup white wine
  • ¼ cup double cream
  • ½ teaspoon hot English mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • ¼ cup freshly grated Parmesan cheese

Cooking Directions

  1. 1 Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
  2. 2 Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
  3. 3 Preheat your oven's broiler.
  4. 4 Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
  5. 5 Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

Nutrition Facts

  • Calories 653
  • Carbohydrate 13.5 g
  • Cholesterol 322.9 mg
  • Fat 28 g
  • Fiber 0.4 g
  • Protein 76.7 g
  • Saturated Fat 16 g
  • Sodium 2059.6 mg
  • Sugar 3.7 g


  1. This was a good base recipe. Used the boiling water from cooking tail (with some old bay). Started with butter/onions added flour to make a roux also added some roasted garlic didnt really measure anything cause I made a smaller batch. Wish I made more going to use the leftovers on some imitation crab and - Read more ...
  2. This recipe is much easier than Julia Child's complicated but AMAZING recipe. Taking the best ideas from both, make this recipe but add 1 tablespoon of dried or fresh tarragon to the sauce. Instead of fish stock, boil the lobsters in 2 cups white wine, 2 cups water, sliced onion, 1 carrot and 1 celery - Read more ...
  3. Delicious! I did have fish stock so I used 1.5 cups of the water I used to boil the lobster and I used a can of condensed cream of mushroom soup in place of the double cream diluting it with the white wine noted. It was quite easy to assemble and prepare and hubby thought - Read more ...
  4. A great recipe... Making the sauce i was hesitant but once the mustard parsley were in the flavor changed. Just be careful with the salt. Only problem i had was when i broiled for 3 minutes. It wasnt long enough and the lobster meat at the bottom was still raw. I had to throw back - Read more ...
  5. To whoever suggested imitation crabmeat thank you. I'd never have thought of that! I don't eat crab or lobster so I've been mssing out on the thermidor I've been cooking for my significant other. Mind you the sauce is good in my usual recipe which is different from this one. I sub. about 3/4 of - Read more ...
  6. Made the sauce to pour over the cooked lobster meat very quick and easy everyone loved it thanks.
  7. I was somewhat disappointed in this recipe for Lobster Thermidor. I made it exactly as instructed. The sauce was too thin and not rich tasting enough and had too much wine and/or lemon in it. If I make it again I would add more cream, less wine and lemon and would thicken it up with - Read more ...
  8. I substituted imitation crab meat for the real stuff but it was great! Next time I will not put as much into each tortillia. It goes a long way. My husband loved it! Thanks!
  9. my father loves this

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