Lobster Thermidor is a dish built on balance. Rich but not heavy. Elegant without being complicated. When done well, it lets the lobster lead and uses the sauce to support it — not cover it up.Chef Rossi’s approach stays true to the classic while keeping the process approachable. Each step is intentional, from how the lobster is cooked to how the sauce is built and finished back in the shell.
This is the kind of recipe that rewards patience and good ingredients
Starting with the Right Lobster
Thermidor relies on lobster that can hfold its texture through multiple stages of cooking.
Lobsterboys lobsters are wild-caught and hard-shell, which makes a real difference here. The meat stays firm, sweet, and clean-tasting — even after being folded into a cream sauce and baked.That structure is what allows the dish to feel rich without becoming heavy or mushy.
Cooking the Lobster
The lobster is cooked gently in boiling water until just done, then immediately transferred to an ice bath. This stops the cooking and helps preserve the texture of the meat. Once cooled, the lobster is split, the meat removed, and chopped into bite-size pieces. The shells are reserved for the final bake.
At this point, everything pauses. The rest of the dish is built around the lobster, not the other way around.
Building the Sauce
Butter is melted in a pan, and finely chopped shallots, mushrooms, and garlic are cooked slowly until soft and fragrant.Dijon mustard, fresh lemon juice, and white wine are added next, creating a sauce that’s savory with just enough acidity to keep things balanced. After a short reduction, heavy cream is poured in and gently simmered until thickened.
Grated Emmental cheese is stirred in until smooth, giving the sauce its classic richness without overpowering the lobster.
Bringing It Together
The lobster meat is folded into the sauce off high heat, just long enough to coat it evenly. Fresh dill is added at the end, along with salt and pepper to taste.
The mixture is spooned back into the lobster shells, topped with additional grated Emmental, and baked until lightly golden and bubbling.
To Serve
Lobster Thermidor is best served immediately, while the sauce is still silky and the lobster warm.It’s a classic for a reason — comforting, refined, and focused on the ingredient that matters most. When the lobster is this good, the rest of the dish simply falls into place.
Recipe Card: Lobster Thermidor
Serves: 2–4
Dish: Lobster Thermidor
You’ll need:
- Wild-caught live lobster (Lobsterboys)
- Butter
- Shallots, finely chopped
- Mushrooms, finely chopped
- Garlic, minced
- Dijon mustard
- Fresh lemon juice
- White wine
- Heavy cream
- Emmental cheese, grated (plus extra for topping)
- Fresh dill, chopped
- Salt and freshly ground black pepper
