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Lobster Thermidor

  • Yield: 4 Servings
  • Level: Advanced

Time

  • Total: 6 hours 45 minutes
  • Prep: 1 hour 15 minutes
  • Cook: 4 hours
  • Inactive: 1 hour 30 minutes

Ingredients

Potato Cakes

  • 4 Yukon Gold Potatoes
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Salt
  • 1 Tablespoon Black Pepper
  • 1 Stick Butter
  • 1 White Onion
  • Olive Oil For Sauteing

Thermidor Sauce

  • 3 Lobster Bodies
  • 1 Onion
  • 1 Carrot
  • 1 Celery Stalk
  • 1/2 Cup Shallots
  • 8 Cloves Garlic
  • 1/2 Stick Butter
  • 1 Stick Butter
  • 2 Cups Brandy
  • 6 Cups White Wine
  • 2 Sprigs Fresh Tarragon
  • 2 Bay Leaves
  • 1/4 Bunch Fresh Parsley
  • 2 Sprigs Fresh Thyme
  • 1/8 Bunch Fresh Basil
  • 4 Cups Chicken Stock
  • 1/2 Cup Tomato Paste
  • 1 Cup Heavy Cream

Spaetzle

  • 1 Egg
  • 3 Egg Yolks
  • 3/4 cup Milk
  • 2 Cups All Purpose Flour
  • 1/4 Teaspoon Nutmeg
  • 1 Tablespoon Salt
  • 1 Tablespoon Black Pepper
  • 1/2 Cup Butter
  • 1 Teaspoon Olive Oil

Lobster

  • 2 Pounds Unsalted Butter
  • 4 (1 1/2 Pound) Poached Main Lobsters
  • 4 (6oz) Filet Mignon
  • 1/2 Cup Olive Oil
  • 4 Teaspoons Black Pepper
  • 4 Teaspoons Fresh Thyme Leaves
  • Salt
  • 4 Teaspoons Garlic
  • 4 Cups Baby Spinach

Preparation

Potato Cakes

  • Dice Onion

Thermidor Sauce

  • Clean Lobster Bodies Of Gills
  • Medium Dice Onion
  • Medium Dice Carrot
  • Medium Dice Celery
  • Medium Dice Shallot
  • Lightly Smash Garlic
  • Cut Full Butter Stick Into Tablespoons

Spaetzle

  • Grate Nutmeg
  • Melt Butter

Lobster

  • Remove Tail And Claw Meat From Lobster
  • Chop Garlic
  • Blanch Spinach, Liquid Removed

Directions

Spaetzle

  • Beat egg, egg yolks, and milk in a bowl and set aside.
  • Combine all dry ingredients in a bowl.
  • Add egg mixture and blend with hands.
  • Add melted butter.
  • Let rest for 30 minutes.
  • Bring a large pot of salted water to a boil.
  • Place a perforated hotel pan over the boiling water.
  • Pour the batter into the pan and press it through into the water.
  • Cook until spaetzle rises to the top.
  • Drain and shock in ice water.
  • Drain again and toss with oil.

Potato Cakes

  • Preheat oven to 400° F (205° C).
  • In a baking dish, toss whole potatoes with olive oil, salt, and pepper.
  • Roast until mostly cooked through.
  • Remove from oven and cool.
  • Peel potatoes and grate.
  • Season with salt and pepper to taste.
  • Melt butter in a saute pan over medium heat.
  • Saute onion until tender.
  • Add cooked onion to grated potato mixture.
  • Form 4 patties.
  • Place patties on a cookie sheet, cover with plastic, and chill in the refrigerator.
  • Heat about 1/4 cup olive oil in a large saute pan over medium high heat.
  • Add potato cakes and saute until golden brown on both sides and heated through, about 2 minutes per side.
  • Drain on paper towels.

Thermidor Sauce

  • Preheat oven to 500° F (260° C).
  • Place lobster heads on a sheet tray and roast until slightly browned, about 15 to 20 minutes.
  • Place 1/2 stick butter, onion, carrot, celery, shallots, and garlic in a large saucepan.
  • Add brandy and reduce until almost dry.
  • Add white wine and reduce.
  • Add tarragon, bay leaves, parsley, thyme, basil, chicken stock, tomato paste, and roasted lobster heads.
  • Bring to a boil and simmer for 2 hours, skimming periodically.
  • Strain through a chinois and return to pan.
  • Reduce by half until sauce starts to thicken, about 30 minutes.
  • In a small saucepan reduce heavy cream by half.
  • Whisk heavy cream into sauce and finish by slowly adding remaining half stick of butter, 1 tablespoon at a time.
  • Keep warm until ready to serve.

Lobster

  • Marinate fillets in 1/4 cup olive oil, black pepper, and thyme for 1 hour at room temperature.
  • Bring 2 cups of water to a boil in a medium saucepan.
  • Reduce heat and slowly whisk in butter.
  • Preheat a grill.
  • Season fillets with salt and grill to desired temperature.
  • Remove from grill and allow to rest for 4 minutes before serving.
  • While fillets are resting, place lobster tails and claws in melted butter water and heat until warmed all the way through, about 3 minutes.
  • Heat remaining 1/4 cup olive oil in a saute pan over medium heat.
  • Add chopped garlic and blanched baby spinach, saute until heated through.

Final Steps

  • For each dish, place a potato cake in the center of a plate.
  • Top with sauteed spinach, and a lobster tail.
  • Thinly slice the fillet into 6 slices and fan the fillet out in front of the potato and spinach.
  • Top with the lobster claw and pour sauce around the plate.
  • Serve spaetzle as a side dish.
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