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Lobster Thermidor

Lobster Thermidor
Lobster Thermidor



Court Bouillon

two 12 to 14 ounce lobster tails
4 cups of water
2 cups of white wine
4 ounces of unsalted butter
Kosher salt to taste
juice of 1 lemon
1 lemon
2 bay leaves
12 to 15 sprigs of fresh thyme
1/2 medium diced yellow onion


2 teaspoons of unsalted butter
2 cups of assorted sliced mushrooms
2 cloves of finely minced garlic
1/4 small diced yellow onion
1/2 cup of white wine
2 cups of heavy whipping cream
1 tablespoon of dijon mustard
1/2 cup of bread crumbs
1/4 cup of shredded asiago cheese
chopped parsley for garnish
Kosher salt and fresh cracked pepper to taste


In a medium sized pot add in the water, wine, butter, lemon juice and lemons, salt, bay leaves, thyme and onion and bring to a low simmer to make a court bouillon

Using kitchen shears, cut a slit right up the center of the bottom of the lobster tail and add it to the court bouillon and simmer for 5 to 7 minutes.

Once it is done cooking, remove from the liquid and let rest for 3 to 4 minutes.

After resting remove the entire bottom of the lobster with the kitchen shears to expose the meat.  Pull out the lobster meat and roughly chop, and set aside.  Reserve the lobster tail shells and place them on a sheet pan lined with parchment paper.

In a large saute pan on high heat add in 1 teaspoon of butter and add in the mushrooms and caramelize.  Once they are golden brown, scoot them to one side of the pan and place the remaining butter, chopped garlic and onions to the other side of the pan and saute until lightly brown.

Once they are brown mix together with the mushrooms and deglaze with the white wine.  Once the wine has been absorbed, add in the cream and cook on medium heat until it becomes thick like alfredo sauce.

Next, stir in the mustard and the chopped lobster until combined.  Divide the mixture by stuffing it into each lobster tail shell. Top off with the bread crumbs and asiago cheese.

Place the lobster tails under the broiler on low heat and brown the cheese and bread crumbs, about 3 to 5 minutes.

Once brown, garnish with parsley and serve with lemon wedges.

Download Recipe PDF | Recipe created by Chef Billy Parisi

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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