Lobster Thermidor
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A favorite French Creole dish from New Orleans!
- Author: TJ
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 4-6 1x
- 3 cups bechamel sauce – get the recipe HERE
- 1/4 cup bread crumbs
- 3 cups lobster (about 4 tails) – cut into 1″ pieces
- salt and freshly ground black pepper to taste
- 1/4 cup grated swiss cheese
- 1–1/4 cup sherry
- 1/4 cup grated romano cheese
- 1/4 cup grated provolone
- Preheat your oven to 400 degrees
- Place ramekins on a baking sheet
- Shred your cheeses and mix with the bread crumbs
- Slowly begin heating your bechamel sauce. Stir to avoid burning, thin with milk if necessary and hold just below a simmer
- Bring the sherry to a boil in a separate pan
- Cut the lobster into 1″ pieces and cook until the sherry is reduced by half
- Reduce heat to low, add the bechamel sauce and cook a few minutes more to allow the flavors to harmonize
- Remove from heat and divide evenly into the ramekins
- Top each ramekin with the cheese and breadcrumb mixture
- Bake until cheese begins to brown, about 15 minutes
- Remove from oven, cool 5-10 minutes and serve warm