Lobster Thermidor with Mushrooms and Dijon

Name: Lobster Thermidor with Mushrooms and Dijon
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: French-inspired
Ingredients: 2 whole cooked lobsters, about 450 g each; 30 g unsalted butter; 150 g button mushrooms, finely sliced; 1 whole small shallot, minced; 120 ml dry white wine; 1 tbsp all-purpose flour; 180 ml heavy cream; 1 tsp Dijon mustard; 1 tbsp lemon juice; 50 g Gruyère or Emmental, grated; 25 g Parmesan, grated; to taste salt and black pepper

Cooked lobster meat in a creamy mushroom, white-wine and Dijon sauce, broiled in its shells.

By Hez ArslanUpdated October 2, 2026

Total 50 minMakes 4 servings

Jump to Recipe

Lobster Thermidor is a baked lobster dish with a creamy wine-and-mushroom sauce and a browned cheese topping. The source’s sauce combines raw yolks and an excessive amount of butter without a cooking step, so this version uses a modest cream sauce thickened with a little flour and Dijon. Use cooked lobster, reserve the shells for serving and fold the meat into the sauce just long enough to warm it. Broil briefly until the cheese bubbles and turns golden. Handle shellfish carefully and serve the dish hot. Heat oven broiler. Carefully halve cooked lobsters lengthwise and remove meat; reserve clean shells on a baking tray. Cut meat into bite-size pieces. Melt butter in a skillet. Cook mushrooms and shallot 5 to 7 minutes until soft and most moisture evaporates.

Lobster Thermidor with Mushrooms and Dijon

How to tell when it is ready

Sauce is lightly thickened, lobster is hot throughout and cheese is bubbling and golden.

Tips

Use cooked lobster and keep it chilled until needed.
Let mushroom liquid evaporate before making sauce.
Warm lobster meat gently.
Watch closely under the broiler.

Troubleshooting

If the mixture is too thick, add liquid a little at a time.
If cooking too quickly, lower the heat and check doneness.

Substitutions

Use a similar neutral cooking oil.
Choose a suitable alternative that preserves the recipe’s texture.

Variations

Adjust the seasoning to taste.
Add a seasonal ingredient that suits the cooking time.

Serving suggestions

Serve with a green salad.
Add crusty bread.
Pair with roasted asparagus.
Offer lemon wedges.

Make ahead

Prepare suitable components ahead and store them safely. Best served immediately. Refrigerate leftovers within 2 hours and use within 2 days.

Storage

Best served immediately. Refrigerate leftovers within 2 hours and use within 2 days.

Food safety

Contains shellfish and dairy. Keep cooked lobster chilled until use; reheat thoroughly and serve immediately. Avoid cross-contamination from raw shellfish.

Frequently asked questions

Can I prepare this ahead?

Prepare suitable components in advance and store them safely as described.

How should I store lobster thermidor?

Best served immediately. Refrigerate leftovers within 2 hours and use within 2 days.

Serve with a green salad. Best served immediately. Refrigerate leftovers within 2 hours and use within 2 days.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Lobster Thermidor with Mushrooms and Dijon