Print

Homard Thermidor

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homard Thermidor is a luxurious French lobster dish featuring tender lobster meat folded into a rich, creamy mustard sauce with Gruyère cheese, then baked until golden and bubbling. Elegant and flavorful, it is perfect for special occasions and refined dinners.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 2–4 servings
  • Category: Main Course
  • Method: Bake
  • Cuisine: French
  • Diet: Halal

Ingredients

  • 2 whole lobsters
  • 100 ml heavy cream
  • 1 tablespoon Dijon mustard
  • 50 g grated Gruyère cheese
  • 2 tablespoons butter
  • 1 small shallot, finely chopped
  • 2 tablespoons all-purpose flour
  • 100 ml lobster stock or seafood stock
  • 2 tablespoons dry white grape juice or halal white cooking substitute
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped parsley
  • Salt to taste
  • Black pepper to taste
  • Extra cheese for topping

Instructions

  1. Bring a large pot of salted water to a boil and cook the lobsters for 8–10 minutes until bright red. Remove and cool slightly.
  2. Split the lobsters in half lengthwise. Remove the meat from the claws and tails, chop into bite-sized pieces, and reserve the shells.
  3. In a skillet over medium heat, melt the butter and cook the shallot for 2–3 minutes until softened.
  4. Stir in the flour and cook for 1 minute to form a roux.
  5. Gradually whisk in the lobster stock and white grape juice substitute until smooth and thickened.
  6. Add heavy cream, Dijon mustard, lemon juice, salt, and black pepper. Simmer gently for 3–4 minutes.
  7. Stir in the Gruyère cheese until melted and smooth.
  8. Fold in the lobster meat and parsley and cook for 1–2 minutes more.
  9. Spoon the mixture back into the lobster shells or small baking dishes.
  10. Top with extra cheese and broil or bake at 220°C until golden and bubbling, about 5–7 minutes.
  11. Serve immediately while hot.

Notes

  • Gruyère cheese gives the most traditional flavor, but Parmesan or cheddar also work well.
  • Add breadcrumbs mixed with cheese for a crisp topping.
  • Do not overcook the lobster to keep it tender.
  • Prepare the filling ahead of time and bake just before serving.
  • Store leftovers in the refrigerator for up to 2 days.

Nutrition

Find it online: https://savorymomskitchen.com/homard-thermidor/