Lobster Thermidor with Spring Onions and Mushrooms
Indulge in this exquisite Lobster Thermidor, a refined classic from French cuisine that transforms fresh lobster into a luxurious dish. This recipe artfully combines tender lobster meat with the delicate sweetness of spring onions and the earthy richness of mushrooms, all enveloped in a creamy, buttery sauce. Perfectly topped with a golden layer of Parmesan, this dish is more than a meal; it's an experience. Ideal for special occasions or when you want to impress guests, this Lobster Thermidor enhances the natural flavors of seafood, showcasing the elegance and sophistication of French culinary traditions. Make it your own by adjusting the spice level and serving it alongside a fresh salad or crusty bread for a complete dining experience.
N/A
Servings
525
Calories
15
Ingredients
Ingredients
Cooked lobster meat
1 lb (including 4 whole claws if available)
Unsalted butter
9 tablespoons (divided)
Spring onions
2 (including tender green parts, finely chopped)
Fresh thyme
2 tablespoons (minced)
Salt
to taste
Fresh ground white pepper
to taste
White button mushrooms
1/2 lb (brushed clean and thinly sliced)
Brandy
1/4 cup
Fresh lemon juice
1 1/2 tablespoons (to taste)
All-purpose flour
3 tablespoons
Lobster stock
1 1/2 cups (or shrimp, fish, chicken stock, or low-sodium chicken broth)
Half-and-half
1/2 cup
Sweet paprika
1/2 teaspoon
Tabasco sauce
2-3 dashes
Grated Parmesan cheese
1/2 cup
Instructions
1
Preheat your oven to 425°F (220°C). If using whole lobster claws, carefully remove the meat intact for garnish. Cut the remaining lobster meat into 1/2 inch dice and set aside.
2
In a medium saucepan over medium heat, melt 4 tablespoons of butter. Add the finely chopped white parts of the spring onions and sauté for about 3 minutes until they become translucent. Gently stir in the diced lobster meat and sauté until warmed through, around 3 more minutes.
3
Pour in the brandy, allowing the mixture to come to a simmer. Cook for 1 minute before adding fresh thyme, a pinch of salt, and freshly ground white pepper to taste. Remove from heat and set the lobster mixture aside.
4
In a separate frying pan over medium heat, melt 1 tablespoon of the remaining butter. Add the sliced mushrooms and sauté for about 5 minutes, or until they are golden brown. Stir in 1 tablespoon of fresh lemon juice, then remove the pan from heat and set aside.
5
In a clean saucepan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle in the flour to form a roux, stirring constantly for 2-3 minutes without letting it color. Gradually whisk in the lobster stock until well combined, cooking until the sauce thickens (approximately 10 minutes).
6
Stir in the half-and-half, continuously stirring for another 5 minutes. Season the sauce with paprika, salt, Tabasco sauce, and adjust the remaining lemon juice to taste. Ensure the flavors meld beautifully before combining the sautéed lobster and mushrooms into the sauce.
7
Spoon the rich lobster and mushroom mixture into 4 individual gratin dishes. Generously sprinkle each dish with an equal portion of the grated Parmesan cheese.
8
Transfer the gratin dishes onto a baking sheet and bake in the preheated oven for about 20 minutes, or until the dish is bubbling and the cheese is lightly browned. Serve immediately, garnished with the reserved lobster claw meat if available, and enjoy this elegant seafood delight!
Nutrition Information
36.25g
Fat
17.5g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lobster Thermidor with Spring Onions and Mushrooms?
It is a refined classic French dish that combines tender lobster meat with spring onions and mushrooms in a rich, buttery, and creamy sauce topped with Parmesan.
What temperature should the oven be set to?
Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius.
How many calories are in a serving?
Each serving contains approximately 525 calories.
What is the protein content of this dish?
This recipe provides 37.5 grams of protein per serving.
What can I use as a substitute for lobster stock?
You can use shrimp stock, fish stock, chicken stock, or low-sodium chicken broth as a replacement.
How much lobster meat is required?
The recipe calls for 1 lb of cooked lobster meat, including whole claws if available for garnish.
What type of mushrooms should I use?
Use 1/2 lb of white button mushrooms, brushed clean and thinly sliced.
Is brandy necessary for this recipe?
The recipe uses 1/4 cup of brandy to add a rich depth of flavor to the lobster mixture.
How much butter is needed in total?
A total of 9 tablespoons of unsalted butter is used throughout the different cooking stages.
What kind of cheese is used for the topping?
1/2 cup of grated Parmesan cheese is used to create a golden, bubbly crust.
How long does the dish need to bake?
Bake the gratin dishes for approximately 20 minutes until the mixture is bubbling and the cheese is browned.
How should the lobster meat be prepared?
Apart from the reserved claws, the lobster meat should be cut into 1/2 inch dice.
What type of onions are used?
The recipe uses 2 spring onions, including the finely chopped white and tender green parts.
What provides the heat in this dish?
The heat comes from 2-3 dashes of Tabasco sauce and 1/2 teaspoon of sweet paprika.
What is the fat content per serving?
There are 36.25 grams of fat in each serving.
How much flour is needed for the sauce?
3 tablespoons of all-purpose flour are used to create the roux base for the sauce.
What is the purpose of lemon juice in this recipe?
Lemon juice is used both to sauté the mushrooms and to season the final sauce for a touch of acidity.
Can I use half-and-half?
Yes, the recipe requires 1/2 cup of half-and-half to achieve a creamy consistency.
What herbs are used for flavoring?
2 tablespoons of minced fresh thyme are used to season the lobster mixture.
What is the carbohydrate content?
This dish contains 17.5 grams of carbohydrates per serving.
How should I serve Lobster Thermidor?
It is best served in individual gratin dishes, garnished with reserved claw meat, and paired with a salad or crusty bread.
What type of pepper is recommended?
Freshly ground white pepper is recommended to maintain the sauce's light appearance and provide a delicate flavor.
How many individual portions does this recipe make?
The recipe is designed to be divided into 4 individual gratin dishes.
How long should the roux cook?
The flour and butter roux should be stirred constantly for 2-3 minutes without letting it color.
When do I add the brandy?
Pour in the brandy after sautéing the spring onions and lobster meat, allowing it to come to a simmer.
How do I know the mushrooms are done?
Sauté the mushrooms for about 5 minutes until they become golden brown.
What is the texture of the final sauce?
The sauce should be thick and creamy after incorporating the stock and half-and-half.
Can I adjust the salt level?
Yes, the recipe suggests adding salt to taste at multiple stages of the cooking process.
What makes this a special occasion dish?
The combination of premium lobster, brandy, and a rich French-style cream sauce makes it an elegant and sophisticated choice.
Is this a traditional French recipe?
Yes, it is a variation of the classic Lobster Thermidor, a staple of traditional French culinary arts.