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Lobster Thermidor Creamy Sherry

Category: Dinner Ideas That Actually Work

This decadent lobster Thermidor features tender lobster meat folded into a rich sauce of cremini mushrooms, dry sherry, and cream, all gently spooned back into lobster shells. Parmesan adds savory depth while the broiler finishes each half with a bubbling, golden top. The addition of cayenne lifts the dish without overwhelming, and a squeeze of lemon balances each bite. Serve with a flourish of fresh parsley for an elegant meal that highlights the sweet, delicate flavor of lobster, perfect for a special dinner for two or a festive gathering.

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Clare Recipes
Updated on Tue, 29 Jul 2025 00:47:49 GMT
A plate of lobster thermidor. Save
A plate of lobster thermidor. | recipesclare.com

Lobster Thermidor is a French classic that is the ultimate showstopper for special occasions. Sweet lobster meat is gently cooked and then folded into a velvety wine sauce packed with cremini mushrooms, shallots, and just enough Parmesan to bubble and brown under the broiler. I love how the sauce is rich but never masks the delicate taste of the lobster, and a hint of cayenne brings the dish to life.

My family looks forward to this dish every New Year’s Eve. The first time I made it, we hovered at the oven watching the cheese bubble and each bite felt like a celebration.

Ingredients

  • Whole live lobster: Fresh lobster brings unmatched sweetness and texture. At your fishmonger look for lively lobsters that feel heavy for their size
  • Unsalted butter: Provides a rich foundation. Use good quality butter for best flavor
  • Shallot: Adds subtle onion flavor without overpowering. Choose firm and glossy bulbs
  • Garlic: Brings gentle warmth. Use fresh cloves for a cleaner taste
  • Cremini mushrooms: Earthy backdrop that pairs beautifully with seafood. Look for mushrooms with unblemished caps
  • Heavy whipping cream: Creates the silky sauce. Use full-fat cream for proper texture
  • Egg yolks: Help thicken and enrich the sauce. Fresh eggs give the brightest color and best body
  • Dry sherry: Lends depth and a slightly nutty flavor. A medium-dry sherry works very well here
  • Kosher salt: Balances the rich elements. Taste as you go to avoid over-seasoning
  • Cayenne pepper: Adds brightness and a gentle kick. Use sparingly but do not skip it
  • Finely grated Parmesan cheese: Nutty and salty finish. Freshly grate your own for a meltier result
  • Fresh flat-leaf parsley: Herbaceous lift at the end. Chop just before serving
  • Lemon wedges: For squeezing at the table to cut through the richness. Use ripe lemons with thin skin

Step-by-Step Instructions

Prepare the Lobster:
Bring a large pot of water to a steady simmer and cook whole live lobsters for about twelve to fourteen minutes. Lobster shells should turn bright red and the aroma will signal doneness. Allow the lobsters to cool enough to handle for about twenty minutes
Remove Lobster Meat:
Crack claws and remove their meat. Split each lobster in half lengthwise using a heavy knife and carefully remove the tail meat. Discard or reserve tomalley. Wash and dry the shells thoroughly since you will use them to stuff the mixture back in later. Chop all lobster meat into half-inch pieces
Make the Mushroom Sauce:
In a large pan melt butter over moderate heat. Add chopped shallots and cook gently for about three to four minutes until softened and translucent do not brown. Add garlic and mushrooms and continue stirring until their moisture has evaporated and mushrooms are starting to brown about five to six minutes
Finish the Sauce and Fold in Lobster:
While the mushrooms cook whisk heavy cream egg yolks and dry sherry together in a bowl. Pour this mixture into the pan and stir constantly until the sauce has thickened slightly about one to two minutes. Remove from heat and stir in salt cayenne and most of the grated Parmesan. Fold in the lobster pieces and adjust seasoning if needed
Stuff and Broil the Lobster:
Spoon the saucy mushroom and lobster mixture evenly into the cleaned shells. Top with the remaining Parmesan. Place the stuffed halves on a baking sheet and broil about six inches from the heat until the tops are golden and bubbling about two to three minutes
Garnish and Serve:
Dust with chopped parsley and serve immediately with lemon wedges for squeezing at the table
A plate of lobster thermidor. Save
A plate of lobster thermidor. | recipesclare.com

My favorite part is tossing the fresh lobster with the creamy sherry sauce the aroma is unforgettable and watching my family gather at the table for the first bite is a cherished memory

Storage Tips

Lobster Thermidor is at its best fresh out of the oven but leftovers can be stored in an airtight container in the fridge for up to two days. To reheat cover loosely with foil and warm in a low oven until just heated through. Avoid microwaving as the lobster can turn tough. You can prepare the filling and cleaned shells the day before and assemble just before broiling for the best results when entertaining.

Ingredient Substitutions

If cremini mushrooms are unavailable white button mushrooms can be used though the flavor will be milder. For the dry sherry a splash of dry white wine plus a few drops of brandy can stand in. Parmesan can be swapped for Gruyere for a slightly nuttier finish.

Serving Suggestions

Serve Lobster Thermidor with a lightly dressed green salad or simple buttered asparagus for a touch of freshness. A side of warm French bread is perfect for soaking up any remaining sauce. For special occasions pair with a crisp sparkling wine or a chilled dry white.

A plate of cooked lobster with cheese and herbs. Save
A plate of cooked lobster with cheese and herbs. | recipesclare.com

A Little History

Lobster Thermidor originated in Paris in the late nineteenth century and was named for a popular play of the era. It quickly became known as the ultimate way to dress up lobster with a luxurious cream sauce and a dramatic presentation in its shell.

Recipe FAQs

→ What type of lobster is best for this dish?

Live lobsters, about 1 1/2 pounds each, provide the freshest, sweetest meat for this preparation.

→ Can I substitute the sherry with another ingredient?

If sherry isn’t available, a dry white wine can lend similar acidity and depth to the sauce.

→ How should the mushrooms be prepared?

Thinly slice cremini mushrooms and sauté them until their moisture evaporates and they turn golden brown.

→ Is it necessary to use egg yolks in the sauce?

Egg yolks thicken the sauce, adding richness and smooth texture. For a lighter version, you may omit them, but the result will be less creamy.

→ How do I achieve a golden topping?

Sprinkle grated Parmesan over the filled lobster shells and broil just until bubbly and lightly browned.

Lobster Thermidor Creamy Sherry

Lobster stuffed with creamy sherry-mushroom sauce, topped with Parmesan, and broiled to golden perfection.

Preparation Time
35 min
Cooking Time
25 min
Total Time
60 min

Category: Main Dishes

Skill Level: Advanced

Cuisine Type: French

Makes: 4 Serves

Dietary Preferences: Low-Carb, Gluten-Free

Ingredients

01 2 whole live lobsters (about 1 1/2 pounds each)
02 1/4 cup unsalted butter
03 1 medium shallot, finely chopped (about 1/3 cup)
04 2 medium garlic cloves, finely chopped (about 1 1/2 teaspoons)
05 6 ounces cremini mushrooms, thinly sliced (about 2 3/4 cups)
06 3/4 cup heavy whipping cream
07 2 large egg yolks
08 2 tablespoons dry sherry
09 1/2 teaspoon kosher salt, plus more to taste
10 1/4 teaspoon cayenne pepper
11 1/2 cup (3/4 ounce) finely grated Parmesan cheese
12 2 tablespoons finely grated Parmesan cheese
13 Chopped fresh flat-leaf parsley
14 Lemon wedges

Steps

Step 01

Bring a large pot of at least 10 quarts of water to a boil over medium-high heat. Add lobsters, cover, and cook while maintaining a low simmer. Cook until shells are bright red and the lobster aroma is distinct, about 12 to 14 minutes. Transfer to a rimmed baking sheet and cool for 20 minutes.

Step 02

Twist off the claws and crack to remove the meat. Set aside the meat and discard the shells. Cut each lobster in half lengthwise using a large knife and kitchen shears. Carefully remove tail meat and discard the tomalley or reserve it for another use. Rinse and dry the lobster shells. Chop tail and claw meat into 1/2-inch pieces and set aside.

Step 03

Heat butter in a large saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 3 to 4 minutes. Add garlic and mushrooms, and cook, stirring frequently, until the liquid evaporates and mushrooms begin to brown, about 5 to 6 minutes. In a separate bowl, whisk together heavy cream, egg yolks, and sherry. Pour the cream mixture into the mushroom mixture and cook, stirring constantly, until the sauce thickens slightly, about 1 to 2 minutes. Remove from heat, and season with salt, cayenne, and 1/2 cup Parmesan cheese.

Step 04

Fold the cooked lobster meat into the mushroom mixture and check for seasoning, adding more salt if needed. Spoon the mixture evenly into the prepared lobster shells, about 1/2 cup of filling per shell. Sprinkle each filled shell with the remaining 2 tablespoons of Parmesan cheese.

Step 05

Preheat the broiler with the oven rack positioned 6 inches from the heating element. Broil the filled lobster shells until the filling is golden brown, about 2 to 3 minutes.

Step 06

Garnish the stuffed lobster shells with chopped parsley and serve immediately with lemon wedges on the side.

Required Tools

  • Large pot (at least 10 quarts)
  • Rimmed baking sheet
  • Large knife
  • Kitchen shears
  • Large saucepan

Allergen Info

Check each ingredient for potential allergens and seek medical advice if unsure.
  • Shellfish
  • Dairy
  • Eggs

Nutritional Info (per serving)

These are general insights and don’t replace professional medical advice.
  • Calories: 450
  • Fat: 32 g
  • Carbs: 5 g
  • Protein: 36 g