Lobster Thermidor (Homard Thermidor)

JWU College of Culinary Arts

16 servings

Serving Size
One half-lobster

Recipe ID

US standard
8 each at 1 ½ pounds
8 each at 679 grams
Court bouillon
2 quarts
1.88 liters
Roux blanc
5 ounces
142 grams
Mustard powder or Old Bay seasoning
½ ounce
14 grams
Heavy cream
8 ounces
236 milliliters
As needed
As needed
  1. Gather all the ingredients and equipment.
  2. Boil or steam lobster in flavored court bouillon or sea water. Do not overcook (10 to 12 minutes). Shock in ice water.
  3. Break down cooked lobsters as demonstrated: remove claws from body and remove claw meat, remove tail and cut in half or cut out 1” wide strip with scissors, remove sac and tail meat, remove/rinse off tamale, cut tail in half and devein.
  4. Remove heads from bodies and rinse for garnish. Rinse lobster tail shells and remove feet for garnish. Remove gills from bodies and discard gills. Add bodies and remaining shells back to court bouillon and simmer for 30 minutes for stock.
  5. Make a cream sauce from the roux blanc and 1quart of the strained stock. Flavor with powdered mustard or old bay seasoning. Add heavy cream. Sauce should be thick. Adjust viscosity and seasonings.
  6. Large dice the lobster tail and claw meat. Toss lobster lightly with sauce in a bowl. Add back to the tail shells and sprinkle with seasoned crumbs. Arrange remaining meat in small gratin dishes or half hotel pan. Bake 350°F (177°C) convection oven for 5 to 10 minutes until at an internal temperature of 165°F (74°C).