Lobster thermidor with rice, flowers and lemon slices

Lobster thermidor: The perfect meal for a romantic night at home. Photo by Jessica Weiller on Unsplash

Lobster thermidor: The perfect meal for a romantic night at home

Do you have a special occasion coming up and love cooking incredible dishes? Lobster thermidor is rich and absolutely beautiful to eat.

Lobster thermidor with rice, flowers and lemon slices

Lobster thermidor: The perfect meal for a romantic night at home. Photo by Jessica Weiller on Unsplash

When you think about creating and amazing feast with flair, you often remember French recipes. We have some great seafood along South Africa, so why not use our own ingredients and that French flair and technique to create food perfection. Lobster thermidor lobster or crayfish meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. Due to expensive ingredients and extensive preparation involved, Lobster Thermidor is usually considered a recipe for special occasions.

Lobster thermidor suggestions

Lobster meat is quite fragile to cooking, so even if you under-cook during the boiling part, you will be cooking it more in the sauce. The sauce is a rich wine sauce with some spices from cayenne and paprika. Not only does it compliment the rich sauce, but the red speckles look great with the red shell of the crayfish. You can serve it on a bed of rice and a light salad with some garlic and lemon butter.

Do you have a special occasion coming up and love cooking incredible dishes? Lobster thermidor is rich and absolutely beautiful to eat.

Lobster thermidor recipe

0 from 0 votes
Recipe by Gary Dunn Course: MainCuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

25

minutes
Cooking time

45

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 5-6 frozen lobster tails

  • butter

  • ½-½ cup cream

  • lemon juice

  • salt

  • paprkika

  • cayenne pepper

  • 1 tbsp sherry

  • 250 g mushrooms

  • 1 onion or leeks, chopped

  • celery, chopped

  • 1-2 cloves garlic

  • 1 cup chicken stock

  • breadcrumbs

  • Parmesan or cheddar cheese

Method

  • Boil tails in fast boiling salter water 20 minutes, until tender.
  • Remove flesh from tails and chop up meat about size of an almond.
  • Melt butter in a pan and fry the garlic, onions and celery until tender and lightly browned.
  • Remove from pan. Add more butter to and saute sliced mushrooms, adding salt, pepper and squeeze of lemon juice.
  • Stir-in 2 tablespoons of flour, a some pepper, cayenne, celery salt and paprika. Slowly add chicken stock, stirring constantly.
  • Slowly add cream and continue to stir. Cook until a fairly thick sauce is achieved. If sauce is too thick, slowly add some milk until it’s correct.
  • Add the lobster meat and cooked onions. Remove from·stove and add sherry. Stir well.
  • Fill shells with the mixture.
  • Cover with breadcrumbs, grated cheese and a sprinkle of paprika.
  • Place the tails in oven-proof dish in 200°C oven until cheese is melted and crumbs browned.
  • Serve on a bed of rice and a light salad.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Do you want to make more incredible high-end recipes to enjoy over the weekend with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Potchefstroom Boys High School Tried and Tested Recipes of Parents and Friends.

If you would like to submit a recipe for publication, please complete our recipe form here.