Lobster Thermidor
Classic American lobster in a creamy, herb-spiked brandy sauce, finished under the broiler. Restaurant-quality comfort that takes under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 36g
Ingredients
- 2 8-oz lobster tails, halved lengthwise
- 3 tbsp butter
- 1 medium shallot, minced
- ¾ cup heavy cream
- 2 tbsp brandy or dry white wine
- 1 tbsp fresh tarragon (or parsley), chopped
- 1 pinch salt and black pepper to taste
Instructions
- 1
Position oven rack 6 inches from broiler. Preheat broiler to high.
- 2
Pat lobster tails dry. Scoop meat from shells; reserve shells. Cut meat into 1/2-inch chunks.
- 3
Melt butter in a 10-inch skillet over medium. Add shallot; sauté until fragrant, about 90 seconds.
- 4
Pour in brandy (it will sizzle). Scrape the pan bottom; simmer 30 seconds to cook off alcohol.
- 5
Add cream, lobster meat, salt, and pepper. Stir gently and simmer 2 minutes until heated through.
- 6
Stir in tarragon. Divide sauce between reserved shells; set on a baking sheet.
- 7
Broil 4–5 minutes until bubbling and lightly browned on top.
- 8
Transfer to plates. Serve immediately.
Tools you’ll need
- 10-inch skillet
- baking sheet
- oven (broiler)
- chef's knife
- cutting board
- measuring spoons
- wooden spoon
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