Lobster Thermidor




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6 (1 pound) frozen lobster tails

(½) 1 cup milk

(5) 10 Tablespoons butter, melted

(½) 1 cup half and half cream

1 cup sliced fresh mushrooms

(1) 2 egg yolks, slightly beaten

(2) 4 Tablespoons flour

1 teaspoon lemon juice

(1/2) 1 teaspoon dry mustard

(1) 2 Tablespoons sherry wine

(1) 2 dashes ground nutmeg

½ cup fine bread crumbs

(1) 2 dashes cayenne pepper

2 Tablespoons grated Parmesan cheese

(1/2) 1 teaspoon salt


Preheat oven to 450 °F. Place the lobster tails in large pot of boiling water and cover. Cook until tender, about 20 minutes; drain. Cut each tail in half lengthwise and dice lobster meat. Set aside empty lobster tails. Pour ¼ cup butter in saucepan; add mushrooms and sauté until slightly browned. Blend in flour and mix in seasonings. Add milk and cream gradually to mixture, stirring constantly until thick. Add small amount of hot mixture to egg yolks, stirring constantly; then return egg yolk mixture to cream sauce, again stirring constantly and cooking until thickened. Stir in lemon juice, sherry and lobster meat; spoon into lobster shells. Combine bread crumbs, Parmesan cheese and remaining butter; sprinkle over stuffed lobster tails. Place on cookie sheet and bake at 400°F for 15 minutes. Serves 6.

Bobby Ginn, Chef, LeFleur's Restaurant


parenthesis are mom’s notes




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