Thanksgiving is a day for turkey – but how can we incorporate more color and flavor to our table? Try something new this year, like our rich Lobster Thermidor!
Tender lobster baked in a creamy wine sauce with melted cheese and fresh herbs… how can you pass this dish by? The prep time is definitely worth the effort once you get a taste and we can make things even simpler by steaming your lobsters ahead of time! Pick up your pre-ordered lobsters and a majority of the required fresh produce at Snug Harbor Fish before making magic in your own kitchen! Follow the recipe below and check out our social media for a video guide to walk you through the steps.
Yields four servings
- Lobsters (two 1.25 lbs)
- Bay Leaves (2)
- Tarragon (2 sprigs and 1 tsp minced)
- Fresh Chives (1 tbsp minced)
- Fresh/Dry Dill (t tbsp dry and fresh for garnish)
- Garlic (2 cloves minced)
- Shallot (one large, minced)
- Yellow Onion (half of a medium size, minced)
- Lemon (zest)
- Whole Milk (1.5 cups)
- Unsalted Butter (2 tbsp)
- Heavy Whipping Cream (2 tbsp)
- Gruyere Cheese (1 cup grated)
- Black Peppercorn (eight individual)
- Sea Salt and Freshly Cracked Black Pepper (season to taste)
- All-purpose Flour (2 tbsp)
- Dijon Mustard (2 tsp)
- Dry (unoaked) White Wine (.5 cups)
- Brandy (2 tbsp)
- Steam lobsters in a couple inches of water for about fifteen minutes, white fat will begin to appear once they are ready. Remove from the water and immediately cool in an ice bath (skip this step by ordering steamed lobsters ahead of time by calling Snug Harbor Fish Company)
- Remove only the claws from the body and shuck the meat out of them. Leaving the head, body, and tail together, carefully cut them in half the long way. Remove the tail meat, discard the remaining insides, and rinse the lobster halves before placing them on a baking sheet lined with parchment paper. Preheat the oven to 400 degrees Fahrenheit.
- Chop the lobster meat into bite size pieces and put aside. Mince your onion, shallot, garlic, chives, and tarragon. Next, zest your lemon and grate your cheese.
- After you’ve finished your prep, add your milk, onion, bay leaves, sprigs of tarragon, and black peppercorn into a small saucepan on medium heat. Stir occasionally and allow the mixture to come to a boil. Immediately remove from the heat and set aside to infuse for about ten minutes before straining (saving the flavored milk).
- Next, melt butter in a medium saucepan on low heat. once melted, add your garlic and shallots. Allow these to cook until fragrant and nearly translucent. Slightly increase the heat and slowly whisk in the flour. Pour in the brandy and white wine, stirring them in for a moment.
- Slowly and carefully whisk in the flavored milk, continually whisking until it is thick and glossy. Then add your dijon, lemon zest, chives, tarragon, cream, and only half of your cheese. Season with salt and pepper to taste before adding in your lobster.
- Once this delicious sauce is completed, spoon into the lobster halves that are on the baking sheet. Top with the remaining cheese and a crack of black pepper.
- Bake for about ten to twelve minutes, until the cheese is melted, bubbling, and a crisp golden color.
- Garnish with fresh dill, serve with lemon wedges, and enjoy!
Proud of what you’ve created? Share it with us! Tag us on @snugharborfish on Instagram or Facebook; we love to see what our customers are creating!