This Gordon Ramsay Lobster Thermidor Recipe is a creamy and luxurious recipe, which is made with tender lobster and white wine. It’s a restaurant-quality dish, ready in about 50 minutes.
Jump to RecipeGordon Ramsay Lobster Thermidor Ingredients
- 680g cooked lobster
- 30g butter
- 1 shallot, finely chopped
- 330ml fresh fish stock
- 60ml dry white wine
- 60ml heavy cream
- ½ tsp hot English mustard
- 8g chopped fresh parsley
- 15ml fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 30g freshly grated Parmesan cheese
How To Make Gordon Ramsay Lobster Thermidor
- Prep the Lobster: Carefully split the cooked lobster in half lengthwise. Remove the meat from the tail and claws. Chop the meat into bite-sized pieces and place it back into the empty lobster shells.
- Sauté the Shallot: In a small saucepan, melt the butter over medium heat. Add the finely chopped shallot and sauté for 3–4 minutes until softened and fragrant, but not browned.
- Reduce the Sauce Base: Pour the fish stock and white wine into the saucepan with the shallots. Bring to a boil and let it cook until the liquid has reduced by about half. This step concentrates the flavor.
- Finish the Cream Sauce: Stir in the heavy cream, English mustard, fresh lemon juice, and chopped parsley. Let the sauce simmer gently for 2 minutes to thicken slightly. Season with salt and pepper to taste.
- Assemble and Broil: Spoon the creamy sauce evenly over the lobster meat in the shells. Sprinkle the freshly grated Parmesan cheese over the top. Place the filled lobster shells under a hot broiler for 3–4 minutes, or until the top is golden brown and bubbly. Serve immediately.
Recipe Tips
- How do I make sure the lobster isn’t overcooked? Since the lobster meat is already cooked, you are essentially just reheating it in the sauce. The final broiling step is very quick. As soon as the Parmesan topping is golden and bubbly, it’s ready. Overcooking will make the lobster tough.
- Can I prepare this dish ahead of time? This dish is best served immediately after broiling. However, you can make the sauce a day ahead and store it in the refrigerator. When you’re ready to serve, gently reheat the sauce, assemble the dish, and broil it right before it goes to the table.
- Why should I warm the shells before stuffing? Gently warming the empty lobster shells in the oven for a few minutes before adding the filling can prevent any thermal shock that might cause the delicate shells to split.
- What’s the key to a flavorful sauce? Reducing the stock and wine mixture by half is a crucial step. It intensifies the flavors of the base, creating a much richer and more complex sauce than if you simply mixed all the liquids together.
What To Serve With Lobster Thermidor
This luxurious dish is the star of the meal and pairs beautifully with simple, elegant sides:
- Steamed asparagus or green beans
- A simple rice pilaf
- A crisp green salad with a light vinaigrette
- Crusty bread for soaking up the sauce
How To Store Lobster Thermidor
Refrigerate: Lobster Thermidor is best enjoyed immediately. If you have leftovers, they can be stored in the refrigerator for up to one day, but the texture of the reheated lobster and sauce will not be as good as when fresh.
Lobster Thermidor Nutrition Facts
- Calories: 516 kcal
- Protein: 40g
- Fat: 35g
- Carbohydrates: 5g
- Sodium: 900mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is Lobster Thermidor?
Lobster Thermidor is a classic French dish consisting of cooked lobster meat in a rich, creamy sauce that typically includes egg yolks, mustard, and brandy or wine. The mixture is stuffed back into the lobster shell and then browned under a broiler. This recipe is a slightly simplified but equally delicious version.
What’s the best white wine to use?
A dry white wine like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay is perfect for this sauce. Avoid using sweet wines.
Can I use a different kind of shellfish?
While lobster is classic, the creamy Thermidor sauce is also delicious with other shellfish like large shrimp or scallops.
Gordon Ramsay Lobster Thermidor Recipe
Course: DinnerCuisine: BritishDifficulty: Easy4
servings20
minutes30
minutes516
kcalA luxurious and creamy Lobster Thermidor with tender shellfish bathed in a rich, mustard-spiked sauce, finished under the broiler.
Ingredients
680g cooked lobster
30g butter
1 shallot, finely chopped
330ml fresh fish stock
60ml dry white wine
60ml heavy cream
½ tsp hot English mustard
8g chopped fresh parsley
15ml fresh lemon juice
Salt and freshly ground black pepper
30g freshly grated Parmesan cheese
Directions
- Split the cooked lobster in half, remove the meat, chop it, and return it to the shells.
- In a saucepan, sauté the shallot in butter for 3–4 minutes until soft.
- Add the fish stock and white wine. Bring to a boil and reduce the liquid by half.
- Stir in the heavy cream, mustard, lemon juice, and parsley. Simmer for 2 minutes to thicken the sauce. Season with salt and pepper.
- Spoon the finished sauce over the lobster meat in the shells.
- Sprinkle with grated Parmesan cheese.
- Broil for 3–4 minutes until the top is golden brown and bubbly. Serve immediately.
Notes
- Don’t Overcook: The lobster is already cooked; you are just warming it through. The final broil should be very quick.
- Make Ahead: The sauce can be made a day in advance, but it’s best to assemble and broil the dish right before serving.
- Warm the Shells: Gently warming the empty shells in the oven can prevent them from splitting when you add the hot filling.
- Reduce for Flavor: Reducing the stock and wine is a key step for a deeply flavorful sauce.
