Beth's Lobster Thermidor Recipe | ENTERTAINING WITH BETH

I love this Lobster Thermidor recipe because it’s a fairly easy recipe, and uses just lobster tails so it can be affordable for holiday entertaining. I hope you enjoy it!

#LobsterThermidor #NewYearsEveRecipes #SeafoodRecipes
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron


Serves 2
*Print Recipes Here*

2 8-0z Lobster Tails
1 tsp olive oil (5 ml)
1 tbsp butter (15 g)
2 shallots
½ cup (75 g) sliced mushrooms
¼ cup (60 ml) of sweet sherry

2 tbsp (30 g) butter
2 tbsp (15 g) flour
¾ cup (180 ml) of fish stock
¼ cup (60 ml) of heavy cream
salt and pepper to taste
1 tbsp (15 ml) fresh tarragon
2 tbsp (11 g) freshly grated parmesan cheese

Preheat oven to 400F (200 C).

Cut lobster tails up the center to expose the meat, with kitchen shears. Drizzle with olive oil. Place on a rimmed cookie sheet and bake for 15-20 mins until lobster meat is cooked through.

Set aside and allow to cool.

Meanwhile, melt 1 tbsp of butter in a large saute pan, then add shallots and cook until translucent, add mushrooms and cook until they release their juices. Add sherry, and cook until reduced by a third. About 2 mins.

At this point, you could allow the mixture to cool, refrigerate, and store up to 2 days until ready to use.

Cut the rest of the lobster’s underside tail shell, to remove and expose the full shell and remove the cooked meat. Remove the meat and save the shells for presentation. Roughly chop the meat into bite-sized pieces and set aside.

In a large skillet melt 2 tbsp of butter until foamy, add the flour and mix with a spoon until a smooth paste forms. Then slowly add the fish stock, whisking until a smooth sauce develops. Then add the mushroom mixture, and the heavy cream. Cook for 1 min until thickened. Add the salt, pepper, and tarragon. Then add the cooked lobster.

Spoon the mixture back into the shells, top with cheese, and broil until cheese and mixture bubbles.

Serve in the shells, along with a tossed salad and crisp glass of Sancerre wine. Bon Appétit!

Serves 4

1 head butter leaf lettuce
1 head of radicchio
2 endives, sliced
1 shallot, minced
1 tbsp (15 ml) Dijon Mustard
1 tbsp (15 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
Salt and Pepper to taste


In a small bowl combine the mustard and the vinegar, slowly add the oil whisking all the while until a smooth emulsion forms. Season with salt and pepper. Toss with the greens.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! SUBSCRIBE HERE! Visit my website! VISIT MY WEBSITE:

21 Replies to “Beth's Lobster Thermidor Recipe | ENTERTAINING WITH BETH”

  1. Making this beautiful dish for new years 23' so, so excited and cant wait for my family ro enjoy!!!
    Cheers everyone 😊

  2. I've not made this (although I crave it, and prime rib with
    what my sister and I still refer to as "horsey-sauce: . . (Horshr

  3. I've been wanting to cook Lobster Thermidor for a while now and so far your recipe is the most appealing looking one. Everyone else looks like they made stuffed shrimp with a lobster. Good job Beth

  4. Just made today! To die for! So good!!! And I made ahead! Yum! Definitely serve with the Dijon vinaigrette salad! Yum!!! Thank you so much Beth! More classic French dishes please!!!!!

  5. As a 19-year-old houseboy for U.S. Medal of Freedom awardee Catherine Filene Shouse, whose Spanish maid and butler quit on her abruptly shortly before the Summer season at Wolf Trap Farm Park for the Performing Arts, I was asked if I could, from a recipe, cook Lobster Thermidor for a lunch she was service for donators, Elizabeth Taylor and then U.S. Senator John Warner who were coming for lunch I said yes. It was easy. Though I never tasted a bite and at 64 never have.

  6. I was surfing on youtube and discover your channel. i was very happy with your lobster thermidor so you have a new like and a new subscriber, and I follow your very nice recipes. Cheers

  7. Hi, good day! I want to try this but wine or any form of alcohol is not allowed where I am at now. What can I use to substitute the Sweet Sherry? Thank you! Always keep safe! God bless!

  8. Great ! Love you , my wife always looks to you for our parties . Remember you don’t need a party to enjoy good food . Life is about food!

  9. Do take note….NOT ONE…."DISLIKE"… this very day. Still sharing this one in Delicious Dish. HAPPY NEW YEAR!

  10. hello beth michael in fl going to try your lobster thermidor tonite looks great and easy for a novice cook. i live on a sailboat what could be better.thanks hope i dont goofe it up no fish juice fish suace yes but that thia to salty.. peace

  11. Beth you are "the" best. I love your recipes and have prepared many of them. Thanks so much 😘

Comments are closed.